Buffalo Chicken Breasts

Prep Time:
30 mins
Total Time:
55 mins
4 Serves

A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue cheese salad makes this easy weeknight dinner a complete and total touchdown.


  • 4 small boneless, skinless chicken-breast halves (about 1 ¾ pounds total)

  • Kosher salt and freshly ground pepper

  • ¼ cup Louisiana hot sauce, such as Frank's RedHot

  • 1 ¼ cups panko breadcrumbs

  • 1 ¼ pounds large carrots, peeled and cut into 2-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • ¼ cup mayonnaise

  • 2 cups sliced celery stalks, plus ¼ cup leaves

  • 2 ounces mild blue cheese, crumbled (½ cup)

  • 2 teaspoons red-wine vinegar


  1. 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.

  2. 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.

  3. Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

    Buffalo Chicken Breasts recipe
    Chris Simpson
Related Articles