Crispy Buffalo Chicken Breasts
The other night I asked my husband what he wanted for dinner...
"Something with buffalo sauce."
Well, alright then. Buffalo sauce for dinner. But what with it?
"I don't know. Just make something up."
I already had chicken thawed, and chicken and buffalo sauce are a natural combination, so I had my main two ingredients ready. I ransacked my pantry looking for something to go with it. I grabbed my very favorite Panko breadcrumbs. They are much much better than regular bread crumbs: more flavorful, extra crunchy, and just really good. I had some grated parmesan cheese, so I grabbed that, too. Then I went to the fridge and got the buffalo sauce and I picked up the ranch dressing as well.
I rinsed the chicken breasts, patted them dry, and put them in a Ziploc bag. I poured in some of the ranch and buffalo sauce and coated the chicken breasts.
In a shallow bowl, I poured the Panko bread crumbs and parmesan cheese, mixed them together, and dipped the sauce-coated chicken, covering them with the crumbs.
In order to get the heat to circulate nicely and avoid a "gummy" condition on the bottoms of the chickens, I lined a baking sheet with aluminum foil and placed a cooling rack on top. I baked the chicken on top of the cooling rack at 375 degrees for 40 minutes.
The house smelled delicious within minutes.
When it was done, I plated it and served it. I was anxious for my husband to try it, but he eats his side dishes first, so I had to wait.
Finally he tried it and said it was exactly what he had been wanting. Score one point for the wife!