Skillet Buffalo Chicken
My favorite way to eat chicken.
Equipment
- 1 Cast iron skillet
- 3 Rimmed Dishes For breading chicken
Ingredients
- 1-1.5 lb. Chicken Breast, Raw
- 1/2 C Milk
- 1/2 C Dill Pickle Juice
- 2 Tbsp. Plain Yogurt
- 3 Tbsp Canola Oil
- 1 C Buffalo Sauce
- 1 C Panko
- 1 C Flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Onion Powder
Instructions
- In a container or bowl with a lid - add chicken, pickle juice, whole milk, and yogurt. Mix and cover chicken. Let chicken marinate in this mixture for at least 2 hours, up to 24 hours.
- When ready to fix, preheat oven to 350F. Preheat skillet over medium to medium/high heat, and add 3 Tbsp (a thin layer to cover the bottom) of canola oil to the skillet.
- Grab three rimmed dishes - one for flour mixture, one for buffalo sauce, and one for panko. Flour mixture: Mix flour with salt, pepper and onion powder.
- Dip each piece of chicken into the flour mixture, then into buffalo sauce, and lastly roll in panko. Then, place into preheated skillet with oil. Cook chicken for 8 minutes on each side, then transfer to oven and bake for 10 minutes. Check internal temperature: 165F.
- Plate chicken with a (heaping) dollop of pimento cheese and chop a dill pickle on top.
Tried this recipe?Let us know how it was!