Baked Buffalo Chicken

• 3/4 cup Buffalo wing sauce, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3/4 cup all-purpose flour
• 3/4 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 1-1/4 cups panko (Japanese) bread crumbs

1. Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up
2. to 24 hours.
3. Preheat oven to 400u0b0. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere.
4. Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165u0b0.

buffalo wing sauce, chicken breast halves, flour, tarragon, pepper, bread crumbs

Taken from www.tasteofhome.com/recipes/baked-buffalo-chicken/ (may not work)