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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Play up the buffalo chicken theme with a side of celery sticks and light ranch dressing. Ingredients:
6 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
8 bone-in chicken thighs, skinned |
1 tablespoon olive oil, divided |
3 tablespoons hot sauce |
1 tablespoon butter |
Directions:
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.
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