*Cathy's Crispy Buffalo Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Panko Crumbs1/4 tsp Kosher Salt 1/4 cup Butter 1/4 cup Frank's Red Hot Buffalo Sauce1 clove Garlic, minced1/4 cup Egg substitute, liquid (Egg Beaters) 1/4 cup Flour - Gold medal all purpose flour 4 ~ 4oz Boneless & Skinless Breast
Preheat oven to 350 Degrees.
Spread Panko on foil lined rimmed baking sheet. Bake 3 - 5 minutes, until lightly browned. Immediately transfer to shallow bowl or plate to stop cooking process. Stir in salt.
Place an oven proof cooling rack inside the baking sheet and spray with cooking spray to prevent chicken from sticking. (Use parchment paper if you do not have cooling rack)
Increase oven temperature to 425 degrees.
Meanwhile melt butter in small saucepan (or in microwave) and transfer to bowl. Whisk hot sauce into butter to cool it down.
Whisk egg substitute and garlic together in a shallow bowl. Add butter/hot sauce mixture and whisk to combine.
Spread flour in shallow bowl for dredging.
Pat chicken breasts with paper towels. Dredge one breast in flour and shake to remove excess. Dip in egg mixture and lift to let any excess drip away. Then dredge in panko, patting crumbs down to help adhere. Transfer to prepared baking sheet . Repeat with remaining breasts.
Bake at 425 degrees for 18 to 20 minutes until breading is crisp and chicken is cooked through but still juicy.
Serving Size: Makes 4 - 4oz Servings
Spread Panko on foil lined rimmed baking sheet. Bake 3 - 5 minutes, until lightly browned. Immediately transfer to shallow bowl or plate to stop cooking process. Stir in salt.
Place an oven proof cooling rack inside the baking sheet and spray with cooking spray to prevent chicken from sticking. (Use parchment paper if you do not have cooling rack)
Increase oven temperature to 425 degrees.
Meanwhile melt butter in small saucepan (or in microwave) and transfer to bowl. Whisk hot sauce into butter to cool it down.
Whisk egg substitute and garlic together in a shallow bowl. Add butter/hot sauce mixture and whisk to combine.
Spread flour in shallow bowl for dredging.
Pat chicken breasts with paper towels. Dredge one breast in flour and shake to remove excess. Dip in egg mixture and lift to let any excess drip away. Then dredge in panko, patting crumbs down to help adhere. Transfer to prepared baking sheet . Repeat with remaining breasts.
Bake at 425 degrees for 18 to 20 minutes until breading is crisp and chicken is cooked through but still juicy.
Serving Size: Makes 4 - 4oz Servings
Nutritional Info Amount Per Serving
- Calories: 451.1
- Total Fat: 13.4 g
- Cholesterol: 30.0 mg
- Sodium: 778.5 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 2.1 g
- Protein: 35.0 g
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