Oven Baked Buffalo Chicken


  • 1/3 cup low-fat buttermilk
  • Frank’s hot sauce – to taste – add a few shakes up to 2 Tablespoons!
  • 1 tablespoon salt-free Cajun seasoning
  • 1/4 teaspoon salt
  • 1 cup wheat panko (Japanese breadcrumbs)
  • 4 boneless skinless chicken breasts or tenders – cut chicken into whatever shape you want (entire breast, tenders or nuggets – this will change the cook time)
  • Cooking spray


  1. Preheat oven to 400°.
  2. Combine first 4 ingredients in a shallow dish.
  3. Place panko in a shallow dish.
  4. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.
  5. Place chicken on a baking sheet lined with parchment paper and lightly coat chicken with cooking spray (such as Pam).
  6. Bake at 400° until done, turning half way through (approx. 25-30 minutes for whole breast and 15-20 for tenders and nuggets)

Print Buffalo Chicken recipe here