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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 55 mins Servings: 4 Yield: Serves 4 Buffalo Chicken Breasts recipe
Ingredients Ingredient Checklist 4 small boneless, skinless chicken-breast halves (about 1 3/4 pounds total) Kosher salt and freshly ground pepper 1/4 cup Louisiana hot sauce, such as Frank’s RedHot 1 1/4 cups panko breadcrumbs 1 1/4 pounds large carrots, peeled and cut into 2-inch pieces 2 tablespoons extra-virgin olive oil 1/4 cup mayonnaise 2 cups sliced celery stalks, plus 1/4 cup leaves 2 ounces mild blue cheese, crumbled (1/2 cup) 2 teaspoons red-wine vinegar
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 55 mins Servings: 4 Yield: Serves 4 Buffalo Chicken Breasts recipe
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 55 mins Servings: 4 Yield: Serves 4
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 4 Yield: Serves 4
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 4
Yield: Serves 4
4
Serves 4
Buffalo Chicken Breasts recipe
Buffalo Chicken Breasts recipe
Ingredients
Ingredients
- 4 small boneless, skinless chicken-breast halves (about 1 3/4 pounds total) Kosher salt and freshly ground pepper 1/4 cup Louisiana hot sauce, such as Frank’s RedHot 1 1/4 cups panko breadcrumbs 1 1/4 pounds large carrots, peeled and cut into 2-inch pieces 2 tablespoons extra-virgin olive oil 1/4 cup mayonnaise 2 cups sliced celery stalks, plus 1/4 cup leaves 2 ounces mild blue cheese, crumbled (1/2 cup) 2 teaspoons red-wine vinegar
Directions
Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.
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All Reviews for Buffalo Chicken Breasts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buffalo Chicken Breasts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
