RECIPE: Boneless and Skinless Roasted Buffalo Chicken Thighs

Here is a healthier alternative to the fried version of Buffalo Chicken wings. I prefer using thighs because they have more meat and you can usually find the boneless and skinless type in most supermarkets.

This recipe is a combination of several recipes for oven fried chicken as well as the basics for making buffalo chicken.

2 lbs of boneless, skinless chicken thighs.

2 large eggs or 4 egg whites
1/2 cup milk

2 cups pancake flour
1 cup corn meal
3 teaspoons season salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

1/2 Cup Buffalo Wing Sauce (I prefer Frank’s)
1/8 cup of spicy brown or dijon mustard
    3-4 tablespoons butter
    4 tablespoons water

    1. Pre-heat oven to 475 degrees (F)
    2. Place foil or parchment paper on a baking tray and soak with cooking spray or olive oil.
    3. Wash chicken and cut into strips.
    4. Combine the mix ingredients in a gallon zip-lic bag, and shake to mix well.
    5. Combine and whisk the soak ingredients in a large bowl.
    6. Place chicken pieces in soak and allow to coat thoroughly.
    7. Remove and drain chicken from soak and place (5-6 pieces at a time) in the mix, and shake chicken until covered thoroughly and evenly.
    8. Arrange coated chicken on baking tray and place in oven. Bake for 20 mins, until golden brown.
    9. While chicken cooks, whisk together the sauce in a sauce pan, over a low flame.
    10. Remove cooked chicken from over and toss in sauce mix until completely coated. Place chicken pieces back on baking sheet, reduce oven temp to 290 degrees, and place coated chicken back in oven for 8 - 10 minutes.
    Serve with celery and blue cheese dressing.