Ingredients:

  • 4 units (Approx. 600 g / 1.5 lb) Boneless, skinless chicken breasts
  • 5 mL (1 tsp) Olive oil or high-heat cooking spray
  • 5 mL (½ tsp) Fine sea salt
  • 1 mL (¼ tsp) Freshly ground black pepper
  • 5 mL (½ tsp) Garlic powder
  • 120 mL (½ cup) Classic cayenne pepper hot sauce (e.g., Frank's RedHot)
  • 60 g (4 Tbsp) Unsalted butter, melted
  • 5 mL (1 tsp) White vinegar (optional)
  • 5 mL (½ tsp) Smoked paprika (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or foil.
  2. If necessary, place chicken breasts between plastic wrap and gently pound the thickest parts to achieve uniform thickness (about 1.5-2 cm or ¾ inch).
  3. Pat the chicken breasts dry. Lightly brush or spray with oil, then sprinkle evenly with salt, pepper, and garlic powder. Place on the prepared baking sheet.
  4. In a small bowl, whisk together the melted butter, hot sauce, white vinegar (if using), and smoked paprika until fully emulsified and smooth to create the Buffalo sauce.
  5. Brush half of the prepared buffalo sauce mixture generously over the seasoned chicken breasts. Bake in the preheated oven for 12 minutes.
  6. Remove the chicken from the oven. Flip the breasts and brush the remaining buffalo sauce completely over the tops and sides. Return to the oven and bake for another 8–10 minutes, or until the internal temperature reaches 74°C (165°F).
  7. Once cooked through, remove the chicken breasts and let them rest on a cutting board for 5 minutes before slicing or serving whole.