The Big Guy and I have had a love affair with chicken thighs. They’re moist and more flavorful than chicken breasts. They’re also a whole lot cheaper.
However, I think the affair is over. Will you believe me when I say I long for the simple taste and drier texture of chicken breasts? Because I do, I truly do. I want the white meat now. Maybe it’s a spring versus winter thing.
Last night we had a great farewell dinner with our final package of chicken thighs. The Buffalo Chicken Thighs were spicy and so moist. We had them with green beans, some green pepper and some frozen hush puppies. I was cleaning up leftovers, ok? You should serve them with raw carrot sticks and celery, with some Greek yogurt flavored with a bit of crumbled blue cheese. Mmmm…
In keeping with my unspoken rule to never completely follow a recipe, I used boneless, skinless chicken thighs. The recipe calls for bone-in thighs, skinned, but I buy the Harvestland brand (no antibiotics, etc., but less pricey than Smart Chicken) and they don’t seem to offer that option at my grocery store. It worked just fine this time. Who wants to pick around bones anyway?
A word about hot sauce… I’m not one of those people who has one brand of hot sauce and sticks to it like I’ve got stock in the company. I like them all – Cholula, Tabasco, Frank’s. But in this recipe, the slightly sweet, tangy flavor of Frank’s was pretty great. That’s all I wanted to say about hot sauce.
Buffalo Chicken Thighs
Recipe from Cooking Light
Makes 4 servings (serving size: 2 thighs)
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 8 boneless, skinless chicken thigh filets
- 1 tablespoon olive oil, divided
- 3 tablespoons hot sauce
- 1 tablespoon butter
- 1. Preheat oven to 375°.
- 2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
- 3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.
Per Serving – as prepared in recipe shown
24.3 g Fat
7.5 g Saturated Fat
217 mg Cholesterol
935 mg Sodium
11.6 g Carbohydrates
0.5 g Fiber
45.5 g Protein