DTDinner Table

Buffalo Baked Chicken

Berkeley Student Cooperative reference doc · Prep 20 minutes · Cook 40 minutes

Per serving: 480 cal · 31 g protein · 3 g carbs · 37 g fat

servings

  • Wash

    1 lemon - juiced
  • cold water and vinegar - equal parts, enough to rinse the chicken

  • Chicken

    2.5 lb bone-in chicken thighs or drumsticks (≈1.1 kg)

  • Seasoning Blend

    1 tsp salt (≈6 g)
  • 1 tsp black pepper (≈2 g)
  • 1 tsp hot chili powder (≈3 g)
  • 1 tsp smoked paprika (≈2 g)
  • 1 tsp garlic powder (≈2 g)

  • Buffalo Sauce

    4 tbsp red cayenne pepper hot sauce (≈60 g) - Frank's RedHot recommended
  • 2 tbsp butter (≈28 g)
  • ⅛ tsp granulated garlic
  • ⅛ tsp salt

Instructions

  1. Rinse the chicken in a wash of equal parts cold water and vinegar with the lemon juice added, to clean and tenderize. Pat dry.
  2. Combine the salt, black pepper, chili powder, smoked paprika, and garlic powder for the seasoning blend. Season the chicken generously on all sides.
  3. Preheat the oven to 400°F and arrange the chicken skin-side up on a rimmed baking sheet.
  4. Bake 35-45 minutes, until the internal temperature reaches 165°F and the skin is browned.
  5. Meanwhile, melt the butter and stir in the hot sauce, granulated garlic, and salt for the buffalo sauce. Keep warm.
  6. Toss or brush the baked chicken generously with the buffalo sauce before serving.

Notes