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Crunchy Buffalo Chicken Breasts

Crunchy Buffalo Chicken Breasts

Serves: 4

Total Time: 


2 tablespoons hot sauce
1 tablespoon light mayonnaise
1 cup panko bread crumbs
1 pound boneless, skinless chicken breasts
2 tablespoons vegetable oil
1/4 cup light blue cheese dressing


In a shallow bowl or plate, whisk together the hot sauce and mayonnaise. Spread the panko out on a separate plate.

Coat the chicken with the hot sauce mixture and then dredge in the panko.

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook until golden brown and cooked through, 5 to 7 minutes per side. Let the chicken rest for 5 minutes and then serve with the blue cheese dressing on the side.


Per serving: 327 calories (percent of calories from fat, 49), 29 grams protein, 12 grams carbohydrates, 1 gram fiber, 17 grams fat (2 grams saturated), 70 milligrams cholesterol, 326 milligrams sodium.

About the recipe

Most restaurant wings are coated in a butter-heavy hot sauce mixture before being deep fried. This recipe still provides flavor and crunch but uses more healthful skinless white-meat chicken.

A little mayonnaise helps the hot sauce coat the chicken and allows the panko to adhere better. If the chicken pieces are uneven in thickness, either pound with a mallet to ensure even cooking or cut them in half and cook thicker pieces for an extra couple of minutes.

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