Baked Buffalo Chicken: just the words alone conjure up images of game day gatherings, casual get-togethers, and that irresistible tangy, spicy flavor that keeps you coming back for more. But forget the messy frying and the guilt of extra calories! I’m about to share a recipe that delivers all the Buffalo chicken goodness you crave, without any of the fuss.
Buffalo chicken, in its original form, is said to have originated at the Anchor Bar in Buffalo, New York, back in 1964. Legend has it that Teressa Bellissimo, co-owner of the bar, created the now-iconic dish on a whim, using leftover chicken wings. From those humble beginnings, a culinary sensation was born, quickly spreading across the nation and evolving into countless variations.
What makes Baked Buffalo Chicken so universally loved? It’s the perfect balance of flavors and textures. The tender, juicy chicken, coated in a fiery Buffalo sauce, offers a satisfying kick that’s tempered by the cool, creamy dip (blue cheese or ranch, the choice is yours!). Plus, baking it instead of frying makes it a healthier and more convenient option for weeknight dinners or party appetizers. This recipe is a guaranteed crowd-pleaser, offering a delicious and easy way to enjoy the classic Buffalo flavor we all adore. Get ready to experience the best Baked Buffalo Chicken you’ve ever tasted!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup blue cheese dressing
- 1/4 cup ranch dressing
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- Optional toppings: chopped green onions, extra hot sauce, celery sticks, carrot sticks
Preparing the Chicken:
- Preheat your oven to 375°F (190°C). This is crucial for even cooking. Make sure your oven is properly calibrated for the best results.
- Prepare the chicken breasts. If your chicken breasts are very thick, I recommend pounding them to an even thickness of about 1/2 inch. This ensures they cook evenly and quickly. You can do this by placing the chicken breasts between two sheets of plastic wrap and gently pounding them with a meat mallet or rolling pin.
- Season the chicken. In a medium bowl, combine the hot sauce, blue cheese dressing, ranch dressing, Worcestershire sauce, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Whisk everything together until it’s well combined. This is your buffalo sauce mixture.
- Marinate the chicken. Place the chicken breasts in a baking dish (9×13 inch is ideal). Pour the buffalo sauce mixture over the chicken, making sure each breast is evenly coated. You can use a spoon or your hands (wear gloves!) to spread the sauce. Let the chicken marinate for at least 15 minutes, or even longer if you have time. The longer it marinates, the more flavorful it will be! You can even marinate it in the fridge for a few hours.
Baking the Buffalo Chicken:
- Bake the chicken. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. Inserting the thermometer into the thickest part of the breast is the best way to get an accurate reading.
- Add the cheese. Remove the baking dish from the oven. Sprinkle the shredded cheddar cheese and crumbled blue cheese evenly over the chicken breasts.
- Broil (optional). If you want the cheese to be extra melty and bubbly, you can broil the chicken for 1-2 minutes, or until the cheese is melted and lightly browned. Keep a close eye on it, as it can burn quickly under the broiler. Make sure to position the baking dish a few inches away from the broiler element to prevent burning.
Serving and Enjoying:
- Let it rest. Remove the baking dish from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Serve and enjoy! Serve the baked buffalo chicken hot, garnished with chopped green onions, extra hot sauce, celery sticks, and carrot sticks, if desired. It’s delicious on its own, or you can serve it with a side of rice, mashed potatoes, or a salad.
Tips and Variations:
- Spice level: Adjust the amount of hot sauce and cayenne pepper to your liking. If you prefer a milder flavor, use less hot sauce or omit the cayenne pepper altogether. For extra heat, add a pinch of red pepper flakes.
- Cheese variations: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or a blend of cheeses would also be delicious.
- Cream cheese addition: For an even creamier sauce, you can add 2-4 ounces of softened cream cheese to the buffalo sauce mixture. This will add richness and depth of flavor.
- Breadcrumb topping: For a crispy topping, sprinkle the chicken with breadcrumbs before baking. Mix the breadcrumbs with a little melted butter and Parmesan cheese for extra flavor.
- Make it a casserole: Shred the cooked chicken and mix it with cooked pasta, the buffalo sauce mixture, and cheese. Bake in a casserole dish until bubbly and golden brown.
- Serve it in sandwiches: Shred the cooked chicken and serve it on buns with blue cheese dressing, lettuce, and tomato.
- Use chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts. They will require a slightly longer cooking time.
- Grilling option: You can also grill the chicken breasts instead of baking them. Marinate the chicken as directed, then grill over medium heat until cooked through. Top with cheese and let it melt before serving.
- Air fryer option: For a quicker cooking method, you can air fry the chicken. Marinate the chicken as directed, then air fry at 375°F (190°C) for 15-20 minutes, or until cooked through. Top with cheese and air fry for another minute or two until the cheese is melted.
- Make ahead: You can prepare the chicken ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply add the cheese and bake as directed.
- Freezing: Cooked buffalo chicken can be frozen for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat leftover buffalo chicken in the oven, microwave, or air fryer.
Detailed Notes on Ingredients:
- Chicken Breasts: I prefer using boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. However, you can also use bone-in, skin-on chicken breasts or chicken thighs if you prefer. Just be sure to adjust the cooking time accordingly. When selecting chicken breasts, look for ones that are plump and firm to the touch. Avoid chicken that looks pale or has an off odor.
- Hot Sauce: Frank’s RedHot is my go-to hot sauce for buffalo chicken because it has a great balance of heat and flavor. However, you can use any hot sauce you like. Tabasco, Louisiana Hot Sauce, or even a homemade hot sauce would all work well. Just be sure to adjust the amount to your liking, depending on the heat level of the hot sauce you choose.
- Blue Cheese Dressing: Blue cheese dressing adds a tangy and creamy element to the buffalo sauce. I recommend using a good quality blue cheese dressing for the best flavor. If you’re not a fan of blue cheese, you can substitute ranch dressing or even a creamy Italian dressing.
- Ranch Dressing: Ranch dressing adds a creamy and savory element to the buffalo sauce. I recommend using a good quality ranch dressing for the best flavor. You can use store-bought or homemade ranch dressing.
- Worcestershire Sauce: Worcestershire sauce adds a depth of flavor to the buffalo sauce. It’s a fermented sauce that contains a blend of vinegar, molasses, anchovies, tamarind, onions, garlic, and other spices. A little goes a long way, so don’t overdo it.
- Garlic Powder and Onion Powder: Garlic powder and onion powder add a savory flavor to the buffalo sauce. They’re both essential ingredients in many savory dishes.
- Black Pepper: Black pepper adds a subtle spice to the buffalo sauce. Freshly ground black pepper is always best, but pre-ground black pepper will also work.
- Cayenne Pepper: Cayenne pepper adds extra heat to the buffalo sauce. It’s optional, but I recommend using it if you like your buffalo chicken spicy.
- Cheddar Cheese: Cheddar cheese adds a sharp and melty element to the buffalo chicken. I recommend using a sharp cheddar cheese for the best flavor. You can use pre-shredded cheddar cheese or shred your own.
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Blue Cheese Crumbles: Blue cheese crumbles add a tangy and pungent element to
Conclusion:
This Baked Buffalo Chicken recipe is more than just a meal; it’s a flavor explosion waiting to happen! If you’re craving that classic buffalo wing taste without the mess and fuss of frying, then trust me, this is the recipe you’ve been searching for. The juicy, tender chicken, coated in that tangy, spicy buffalo sauce, is simply irresistible. It’s a guaranteed crowd-pleaser, perfect for game day, a casual weeknight dinner, or even a potluck.
But what truly makes this recipe a must-try is its versatility. While it’s fantastic served as is, there are so many ways to customize it to your liking. For a lighter meal, try shredding the chicken and adding it to a vibrant salad with crisp lettuce, crumbled blue cheese, and a drizzle of ranch dressing. Or, for a heartier option, pile it onto toasted buns with your favorite toppings for a delicious buffalo chicken sandwich.
Speaking of toppings, the possibilities are endless! Classic blue cheese dressing and celery sticks are always a winning combination. But don’t be afraid to experiment with other options like creamy avocado slices, crunchy coleslaw, or even a sprinkle of crumbled bacon. If you’re looking to dial up the heat, add a dash of cayenne pepper to the buffalo sauce or serve with a side of your favorite hot sauce.
And for those who prefer a milder flavor, simply reduce the amount of buffalo sauce or mix it with a little bit of melted butter to tone down the spice. You can also use a milder buffalo sauce altogether. The beauty of this recipe is that it’s completely adaptable to your personal preferences.
Beyond the traditional serving suggestions, consider using this Baked Buffalo Chicken as a filling for tacos or quesadillas. The spicy, flavorful chicken pairs perfectly with the warm tortillas and melted cheese. You could even add it to a homemade pizza for a unique and delicious twist.
Another great variation is to use different cuts of chicken. While this recipe calls for chicken breasts, you can easily substitute chicken thighs for a richer, more flavorful result. Just be sure to adjust the cooking time accordingly, as chicken thighs typically take a bit longer to cook than chicken breasts.
I’m confident that once you try this recipe, it will become a staple in your kitchen. It’s quick, easy, and incredibly satisfying. Plus, it’s a great way to impress your friends and family without spending hours in the kitchen.
So, what are you waiting for? Grab your ingredients and get ready to experience the ultimate Baked Buffalo Chicken. I’m so excited for you to try it!
And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What were your favorite toppings? What did your family and friends think? Please share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking!
Baked Buffalo Chicken: The Ultimate Recipe for Flavor
Juicy chicken breasts baked in a flavorful buffalo sauce, topped with melted cheddar and tangy blue cheese. A quick and easy weeknight meal with a spicy kick!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup blue cheese dressing
- 1/4 cup ranch dressing
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
Instructions
- Preheat your oven to 375°F (190°C).
- If chicken breasts are thick, pound them to 1/2 inch thickness.
- In a medium bowl, whisk together hot sauce, blue cheese dressing, ranch dressing, Worcestershire sauce, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
- Place chicken in a 9×13 inch baking dish. Pour buffalo sauce mixture over chicken, coating evenly. Marinate for at least 15 minutes (or longer, even in the fridge for a few hours).
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and sprinkle shredded cheddar cheese and crumbled blue cheese evenly over the chicken.
- Broil for 1-2 minutes, or until the cheese is melted and lightly browned. Watch carefully to prevent burning.
- Let the chicken rest for a few minutes before serving.
- Serve hot, garnished with chopped green onions, extra hot sauce, celery sticks, and carrot sticks, if desired.
Notes
- Spice Level: Adjust hot sauce and cayenne pepper to your preference.
- Cheese Variations: Try Monterey Jack, pepper jack, or a blend of cheeses.
- Cream Cheese: Add 2-4 ounces of softened cream cheese to the sauce for extra creaminess.
- Breadcrumbs: Sprinkle with breadcrumbs mixed with melted butter and Parmesan cheese for a crispy topping.
- Casserole: Shred chicken, mix with cooked pasta, sauce, and cheese, then bake in a casserole dish.
- Sandwiches: Serve shredded chicken on buns with blue cheese dressing, lettuce, and tomato.
- Chicken Thighs: Use boneless, skinless chicken thighs, adjusting cooking time as needed.
- Grilling: Marinate and grill over medium heat until cooked through, then top with cheese.
- Air Fryer: Marinate and air fry at 375°F (190°C) for 15-20 minutes, then top with cheese and air fry for another minute or two.
- Make Ahead: Prepare chicken ahead of time and store in the refrigerator for up to 24 hours.
- Freezing: Freeze cooked chicken for up to 2 months.
- Reheating: Reheat in the oven, microwave, or air fryer.