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Buffalo Chicken Skillet

Rated as 4.29 out of 5 Stars
3

"Both simple and amazing, this is a family favorite!"
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Ingredients

39 m servings 509
Original recipe yields 8 servings

Directions

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  1. Sprinkle salt and black pepper over chicken breast tenderloins.
  2. Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
  3. Dip both sides of each chicken breast in the eggs and then in the panko.
  4. Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
  5. Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Footnotes

  • Cook's Notes:
  • If using chicken breasts instead of tenderloins, flatten and pound them first, and increase cook time.
  • Substitute seasoned bread crumbs for the Panko if desired.
  • Substitute provolone cheese for the mozzarella cheese if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 509 calories; 28.3 18.8 48.1 250 1208 Full nutrition

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Reviews

Read all reviews 23
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I will be making this one again very soon because it is delicious! Be sure not to cook the chicken past the 165 degree mark, and you won't be sorry. Even cold from the fridge this chicken is v...

Most helpful critical review

The family enjoyed it. Not spectacular, but it was easy and a nice change of pace. The 6 eggs called for were way too many. I cracked four to start and could have easily used only three. Also, ...

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I will be making this one again very soon because it is delicious! Be sure not to cook the chicken past the 165 degree mark, and you won't be sorry. Even cold from the fridge this chicken is v...

7.4.16 We really enjoyed this for dinner last night with cole slaw, blue cheese dipping sauce, and some carrot and celery sticks. I didn't have any bottled buffalo wing sauce, so I just used e...

I made the first step of cooking the chicken by baking the chicken crisp and then putting chicken back into oven in the pan smothered in sauce and cheese for the second cook to avoid frying.

Made this for hubby and me. Added zucchini to round the meal a bit. DELICIOUS! Hubby and I both cleaned our plates and will definitely be making this again. Our panko bread crumbs smelled wr...

Made this for dinner tonight. Both my husband and I like the chicken. Cut the receipe in half, still have left overs. Used chicken tenders and cut them in thirds so the sauce would better co...

The family enjoyed it. Not spectacular, but it was easy and a nice change of pace. The 6 eggs called for were way too many. I cracked four to start and could have easily used only three. Also, ...

added some Honey to the Wing Sauce for that sweet heat taste & flavor

Excellent flavor and definitely has a bite. I did not have any wing sauce, so I made my own. I will try using only 4 eggs and 1 cup of bread crumbs next time, as I had extra on both. I will d...

Whole family loved it ! I did use chicken breasts so I did the pounding instead of paying ridiculous prices for tenderized chicken.