Lately chicken thighs and chicken drumsticks have been super inexensive in our area – $.77 a pound. I only buy meat when it is on sale and then tend to stock up with 20-30 pounds at a time. So, you will be seeing lots of chicken recipes the next few weeks.
I love Buffalo flavored anything. I have made dips, casseroles and even macaroni and cheese. with that tangy Buffalo hot/spicy taste I love. So, why not make Buffalo Chicken? These are not the little chicken wings we are used to but they still have that same great flavor. You can either use homemade “Shake and Bake” which is super simple to make or buy a box if you don’t have time. Either way will work just fine.
Well since there was not a bite left in the pan at the end of dinner I would say these were a definite hit! We have not had Buffalo Chicken in ages and since I was able to bake it and still have it have a bit of crunch to it the kids didn’t even seem to mind that it wasn’t deep-fried wings.
I served this with Yummy Roasted Vegetables (click for link to recipe), ranch or blue cheese for dipping, and a side salad.
Tip: Don’t throw away the heels or ends of bread no one wants to eat. Keep a bag in your freezer and collect them until you have enough to grate or put through your food processor. Store in covered container in your refrigerator up to one month and up to three months in your freezer. The bread crumbs will be much better tasting than almost anything you can buy at the store.
Note: If using boxed Shake and Bake following directions on box pouring sauce over chicken just before serving.