Ingredients
- 2 cups buttermilk
- 2 cups Buffalo wing sauce (such as Frank's®)
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- cooking spray
Why This Dish Is Worth Trying
This dish offers a perfect balance of creamy tanginess from the buttermilk and a spicy kick that wakes up your taste buds. It’s easy to prepare and delivers juicy, flavorful chicken every time.
Helpful Chef Tips
- Marinate the chicken for at least 4 hours to let the flavors fully develop.
- Use a meat thermometer to ensure the chicken is cooked through without drying out.
- For extra crispiness, coat the chicken in a light layer of flour before frying or baking.
- Use a meat thermometer to ensure the chicken is cooked through without drying out.
- For extra crispiness, coat the chicken in a light layer of flour before frying or baking.
Step 1
In a shallow bowl, mix together the buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper until well combined. Add the chicken pieces, making sure they're fully coated, then cover and pop it in the fridge to marinate for anywhere between 12 and 24 hours.
Step 2
When you're ready to cook, preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Transfer the chicken along with all the marinade into the dish.
Step 3
Bake the chicken for about 40 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let it rest a few minutes before serving, and enjoy the spicy, tangy flavors!
Serving Tips
Serve with a fresh green salad or roasted vegetables to balance the heat. A side of creamy mashed potatoes or rice can also help mellow the spice while adding comfort to the meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and flavorful. Avoid reheating multiple times to maintain quality.
