Crispy Buffalo Sauce Oven-Fried Chicken

• 6 pieces Boneless, skinless chicken breasts (approx. 2 lbs)
• 1.5 cups Panko (Japanese-style breadcrumbs)
• 3/4 cup Plain Greek yogurt
• 1/4 cup Buffalo wing sauce
• 1.5 tablespoons Canola oil
• 1 1/8 teaspoons Salt
• 2 Garlic cloves, microplaned
• 1/4 teaspoon Cayenne pepper
• Salad mix - Romaine lettuce, tomatoes etc. (optional, whatever your choice)

1. Mix the Buffalo wing sauce with the Greek yogurt. Add the salt and red chilies also to it and blend well (you can taste test the yogurt blend for seasonings right now itself).
2. Put the yogurt blend in a bowl/pie dish.
3. Preheat oven to 500 degrees. On a slightly rimmed baking sheet, mix the panko and oil. Spread in an even layer, and bake until golden, about 2-3 minutes. Transfer to a separate bowl/pie dish.
4. So you now have 2 pie dishes, one with yogurt blend and other with toasted panko. A sort of assembly line system!
5. Put 1 or 2 cooling racks on a rimmed tray to layer the chicken for baking so that the chicken does not stick to the tray.
6. Now first dip the chicken into the yogurt mixture, coat well. Then dip in second pie dish with panko, cover well with breadcrumbs and then place on rack. tepeat process with all 6 chicken breasts.
7. Bake 9-10 minutes, then flip them and cook for another 9-10 minutes. Let them cool 5 minutes for juices to set. Slice and serve over salad mix as a Caesar Salad or have with any veggies as a side dish or as chicken sandwich.

chicken breasts, breadcrumbs, yogurt, buffalo wing sauce, canola oil, salt, garlic, cayenne pepper, salad mix romaine

Taken from food52.com/recipes/32865-crispy-buffalo-sauce-oven-fried-chicken (may not work)