Buffalo Chicken Thighs
As you may recall it was only last week’s blog post titled “Finally Friday Feeling Freaky” with the Buffalo-Chicken Macaroni and Cheese that I was extolling the lovely virtues of the spicy tangy elixir known as Frank’s Hot Sauce. Can I not go yet two days without the holy water of hot sauces to bless my food to my belly, apparently not! Oh how I long for thee, thouest love of mine, your color matches the fiery passion of my love for thee…OK, sorry for getting carried away, but I really like this stuff. Burgers, pizza, french fries, chicken, whatever… So this recipe is very easy, and pretty healthy as you will be browning the chicken in a spot of oil and then baking it in the oven. To complement the chicken, I made some Smoked Paprika Smashed Potatoes with Gruyere cheese, pretty tasty. I hope you try the recipe, the dish took a little over an hour, not bad, still qualifies for my seal of approval as being EJlicious! Thank you for reading and hopefully I didn’t make you too sick from going overboard on my love for the “Sauce”, let’s see how long I can make it before it appears in another blog. Have a great week!
- 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
How to Make It
Preheat oven to 375°.
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 20 minutes or until done.
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.
Recipe courtesy of Cooking Light.