Baked Buffalo Chicken Breast Recipe
by Sommer Collier — last updated on Jan 27, 2025 
Crispy Baked Buffalo Chicken Breast Recipe – The best and easiest method for baking perfectly crispy, spicy, flavorful buffalo chicken breasts in the oven.
If you’re trying to eat healthier but crave big bold flavors, have we got the perfect dish for you!
This Crispy Baked Buffalo Chicken Breast recipe is similar to fried buffalo chicken wings, with a crunchy coating covering a juicy, hot sauce-drenched chicken breast. But our baked version is much lower in fat and calories than oil-fried foods.
It’s a simple 5-ingredient recipe that’s ready in under an hour and a half, including the marinating time!
The Best Buffalo Chicken Breast Recipe
We use breadcrumbs for the best, crunchiest coating, so this is not a low-carb recipe. However, baked Buffalo Chicken Breasts are much healthier than most breaded chicken recipes or buffalo wings that are deep fried in oil… But they still have that same great Frank’s RedHot buffalo flavor you know and love!
This recipe works wonders to squelch “fried food” cravings and is an easy weeknight meal or relaxing weekend dinner. Enjoy a Crispy Buffalo Chicken Breast with any number of southern sides, or chop up an oven-baked chicken breast and use it as a delicious protein in fresh green salads.
The breasts keep well for several days in the fridge and are easy to make ahead and incorporate into your weekly meal plan.
What Ingredients You Need
Our simple, slightly spicy, and oh-so-satisfying crispy buffalo breasts only require 5 ingredients that are readily available at any grocery store.
Here is everything needed to make the easiest and tastiest Baked Buffalo Chicken Breast recipe:
- Chicken breasts – boneless and skinless (or chicken tenders)
- Frank’s RedHot Sauce – or any other buffalo sauce (cayenne pepper sauce) you prefer
- Panko bread crumbs – for the crispiest, crunchiest coating
- Ranch dip mix – to create the complete buffalo chicken wing flavor
- Nonstick cooking spray – your preferred cooking oil or butter spray to coat the chicken breasts before baking to crispy perfection
Keep reading for our tips to make this a low-carb or gluten-free dish!
How to Make Crispy Baked Chicken Breasts in the Oven
First, set out a large 9X13-inch baking dish. Place the chicken breasts in the dish and pour the Frank’s RedHot evenly over the top. Shake the pan a little so the sauce fully coats the chicken.
Cover and refrigerate for at least 1 hour. The breasts can marinate in the cayenne pepper sauce up to a full day before they are baked, so you can even prep this dish the night before or in the morning before you set off for work. (The longer they marinate, the more spice they take on.)
Once you’re ready to bake, preheat the oven to 425 degrees F. Set out a rimmed baking sheet and line the pan with parchment paper. Then spray the parchment with nonstick cooking spray, and set aside.
Next, get out a pie pan. Pour the panko and ranch dip mix into the pan, and mix well.
Working one at a time, use tongs or your hands to lift the chicken breasts out of the cayenne sauce and shake to remove the excess sauce. Note: The crust won’t get crispy if the chicken is too wet.
Then, dunk the chicken breast in the panko and push it around to coat it well. Lay each coated breast on the prepared baking sheet.
After all of the buffalo chicken breasts are coated in crumbs and on the baking sheet, give them a light spray over the top with the nonstick spray oil.
Get the Complete (Printable) Crispy Baked Buffalo Chicken Recipe Below. Enjoy!
Bake for about 20 minutes, until the tops are golden and crispy. There should be no need to turn the breasts as they cook.
Serve the baked Buffalo Chicken Breasts warm with your favorite dinner side dishes.
Frequently Asked Questions
What sides go well with oven-baked Buffalo Chicken Breasts?
Bold and spicy Buffalo Chicken Breasts go well with nearly any of your favorite side dishes. Enjoy with a green salad or fresh-cooked veggies, like sautéed or steamed green beans, broccoli, or Brussels sprouts for a complete well-balanced meal.
They are also super yummy with traditional southern side dishes, such as our Buffalo Blue Cheese Coleslaw, Funeral Potatoes, the BEST Potato Salad, or Homemade Mac and Cheese.
Plus, you can add chopped Buffalo Chicken Breast to buffalo chicken salad for a fantastically flavorful and healthy(ish) lunch. Or use the chopped chicken in Buffalo Chicken Dip or for buffalo chicken wraps. These are great ways to use leftovers!
How can I make this a gluten-free, low-carb Buffalo Chicken Breast recipe?
Gluten-free panko crumbs work very well in this recipe!
You can also use gluten-free “Pork Rind Panko” for a low-carb option; however, the crust does not get quite as crispy as it does with traditional panko.
How long do baked chicken breasts keep well?
Sealed in an airtight container leftover chicken will keep well for up to 4 days.
Although you can use a microwave, I recommend reheating by baking in a 350 degree oven for 10 minutes to enjoy crispy leftovers. Or rewarm them in your air fryer!
You can also freeze cooked Buffalo Chicken Breasts! Allow them to cool completely before sealing them in an airtight container like a freezer bag. They can be kept in the freezer for up to 3 months.
Can I Use Prepared Buffalo Wing Sauce Instead of Cayenne Sauce?
Yes, we are using hot sauce in this recipe, but you can use wing sauce as well. Just know, it add a bite more fat and sugar to the recipe.
What Dipping Sauces Can I Use?
Ranch dressing and blue cheese dressing are traditional. However, Garlic Parmesan Sauce and Creamy Pesto Sauce would also be delicious options!
Looking for More Delicious Chicken Breast Recipes?
- Spinach and Cheese Stuffed Chicken Breasts
- Zesty Greek Chicken Marinade
- Easy Chicken Kiev Recipe
- Peri Peri Chicken Recipe
- Miso Honey Chicken
- Roasted Red Pepper Chicken
- Milanesa de Pollo (Chicken Milanese)
- Chipotle BBQ Chicken Skewers Recipe
- Roasted Red Pepper Skillet Chicken
- Crispy Chicken Piccata Recipe
Crispy Baked Buffalo Chicken Breasts
Ingredients
- 4 average boneless chicken breasts or 6 small breasts
- 1 cup Frank’s RedHot sauce cayenne pepper sauce
- 1 ½ cups panko breadcrumbs
- 1 packet ranch dip mix
- Nonstick cooking spray oil spray
Instructions
- Set out a 9X13 inch baking dish. Place the chicken breasts in the dish and pour the Frank’s RedHot over the top. Shake the pan a little so the sauce fully coats the chicken. Then cover and refrigerate for at least 1 hour.
- Preheat the oven to 425 degrees F. Set out a rimmed baking sheet and line the pan with parchment paper. Spray the parchment with nonstick cooking spray. Set out a pie pan. Then pour the panko and ranch dip mix in the pie pan. Mix well.
- One at a time, lift the chicken breasts out of the cayenne sauce and shake to remove the excess sauce. (If the chicken is too wet, the crust won’t get crispy.)
- Dunk the chicken breast in the panko and coat well. Lay each breast on the baking sheet.
- Once all the breasts are coated in crumbs, spray the tops with nonstick cooking spray. Bake for 18-22 minutes, until the tops are golden and crispy. (Bake smaller breasts for approximately 15 minutes.) Serve warm.
Everyone at my house really loved it! Can’t wait to make it again!