Name: Baked Buffalo Chicken
Prep time: 10 min
Cook time: PT-487953H7M27S
Total time: PT-487953H7M27S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil (plus extra for greasing); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup hot sauce (such as Frank’s RedHot); 2 tbsp unsalted butter; 2 tbsp fresh parsley or green onions, chopped (for garnish)

Why You’ll Love This Recipe

This recipe delivers all the zesty, spicy flavors of buffalo wings without the mess of frying. It’s simple, quick, and versatile—serve it as a main dish, slice it into wraps, or shred it for salads and sandwiches. Plus, baking keeps it lighter while still tasting indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs
Olive oil
Garlic powder
Onion powder
Paprika
Salt and black pepper
Hot sauce (like Frank’s RedHot)
Unsalted butter
Fresh parsley or green onions for garnish

Directions

Preheat the oven to 400°F (200°C). Grease a baking dish lightly with olive oil.
Pat chicken dry, then season with garlic powder, onion powder, paprika, salt, and pepper.
Place chicken in the baking dish and bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C).
While chicken bakes, heat hot sauce and butter in a small pan until melted and combined.
Remove chicken from the oven and brush generously with buffalo sauce. Return to the oven for 5 minutes to set the glaze.
Garnish with parsley or green onions and serve hot.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

Extra Crispy: Coat chicken in breadcrumbs before baking for added crunch.
Spicy Kick: Add cayenne pepper to the seasoning blend.
Low-Carb: Use skin-on chicken thighs for more flavor and fewer carbs.
Cheesy: Top with shredded mozzarella or blue cheese crumbles before baking.
Buffalo Chicken Tenders: Slice chicken into strips for a fun finger food option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
Freeze cooked chicken (without sauce) for up to 2 months. Add fresh buffalo sauce when reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs work great and stay extra juicy.

What’s the best hot sauce for buffalo chicken?

Frank’s RedHot is the classic choice, but any hot sauce you enjoy works.

How do I keep the chicken from drying out?

Don’t overbake it—use a meat thermometer to check doneness at 165°F.

Can I make this recipe ahead of time?

Yes, bake the chicken and store it, then reheat and coat with buffalo sauce before serving.

Is this recipe spicy?

It has a medium heat level, but you can adjust by adding more or less hot sauce.

Can I make it dairy-free?

Yes, use a plant-based butter substitute or olive oil instead of butter.

What sides go with buffalo chicken?

Celery sticks, ranch or blue cheese dressing, rice, roasted veggies, or potato wedges.

Can I shred the chicken?

Yes, shred it after baking and toss with buffalo sauce for sandwiches or tacos.

Can I grill instead of baking?

Yes, grill chicken until cooked through, then brush with buffalo sauce.

Can I use frozen chicken?

Thaw chicken completely before baking for best results.

Conclusion

Baked Buffalo Chicken is a quick, easy, and flavorful dish that brings bold buffalo flavor without the need for frying. Perfect for weeknight dinners, game-day spreads, or meal prep, it’s a versatile recipe you’ll want to make again and again.

Baked Buffalo Chicken