Buffalo Baked Chicken

This is a portion of a recipe from Rachael Ray, it also has a bleu cheese and basil sauce (I believe) that goes with it, but I don't like bleu cheese so I simply left it as a poultry recipe.

• 3/4 cup hot sauce, such as Frank’s Red Hot
• 6 tablespoons butter
• 4 pieces bone-in, skin-on chicken breasts, cut in half across
• 4 chicken drummers
• Salt and freshly ground black pepper

• 3 cups salad croutons, ground into crumbs in a food processor
• 1/4 cup (a generous handful) flat-leaf parsley leaves, finely chopped

Preheat oven 400ºF.
Melt butter over low heat in a small pot and combine with hot sauce.

Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.

Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown.
Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.