Ingredients
- 2 cups buttermilk
- 2 cups Buffalo wing sauce (such as Frank's®)
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- cooking spray
What Makes This Recipe So Good
This dish combines tender, juicy chicken with a flavorful kick from the spicy buttermilk marinade. The buttermilk helps keep the meat moist while adding a subtle tang that balances the heat. It’s a simple yet delicious way to elevate a classic chicken bake.
Helpful Kitchen Tips
- Marinate the chicken for at least 4 hours, or overnight, to let the flavors fully develop.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe and perfect doneness.
- If you like extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe and perfect doneness.
- If you like extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
Directions
In a shallow bowl, mix together the buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper. Add the chicken, making sure it’s all coated, then cover and pop it in the fridge to marinate for anywhere from 12 to 24 hours. When you’re ready to cook, preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Transfer the chicken along with the marinade into the dish, spreading it out evenly. Bake for about 40 minutes, or until the chicken is cooked through and the juices run clear. To be sure, you can check with a meat thermometer—the internal temperature should reach 165°F (74°C). Let it rest a few minutes before serving.
How To Serve It Best
Serve this chicken with a side of roasted vegetables or a fresh green salad to keep things light and balanced. It also pairs well with rice, mashed potatoes, or crusty bread to soak up the marinade juices.
Storing This Dish
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist. Avoid overcooking when reheating to maintain tenderness.
