Mushroom Shallot and Herbed Goat Cheese Tarts Recipe
Introduction
This crunchy buffalo chicken recipe brings together a spicy, crispy coating made with cornflakes and Parmesan, paired with a rich honey buffalo sauce. It’s perfect for a satisfying dinner served with your favorite sides like rice or fries.
Ingredients
- 6 cups cornflakes (gluten-free if needed)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast or skinless thighs
- Extra virgin olive oil, for drizzling
- Blue cheese or ranch dressing, for serving
- Sliced green onions, for serving
Honey Buffalo Sauce
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 1–2 teaspoons seasoned salt
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons honey
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Step 2: In a food processor, combine cornflakes, Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse into fine crumbs. Alternatively, crush cornflakes in a ziplock bag with your feet. Transfer crumbs to a shallow bowl.
- Step 3: In a bowl, beat the eggs, then add hot sauce and chicken. Toss well to coat the chicken pieces evenly.
- Step 4: Dredge each chicken piece in the crumb mixture until fully coated. For extra crunch, dip back into the egg mixture and again through the crumbs. Place coated chicken on the prepared baking sheet and drizzle with olive oil.
- Step 5: Bake for 20–25 minutes until crispy and cooked through.
- Step 6: While the chicken bakes, make the honey buffalo sauce. Melt butter in a saucepan over medium heat, then add hot sauce, seasoned salt, chipotle powder, and cayenne. Stir until combined, remove from heat, and stir in honey.
- Step 7: Drizzle the sauce over the baked chicken. Garnish with sliced green onions and serve with blue cheese or ranch dressing. Enjoy with rice or fries for a full meal!
Tips & Variations
- Use gluten-free cornflakes if you need a gluten-free option.
- Add a pinch of cayenne to the breadcrumb mix for extra heat in the coating.
- Switch the chicken thighs for breasts if you prefer leaner meat.
- For a smoky twist, add smoked chili powder to the honey buffalo sauce.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to keep the coating crispy. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe dairy-free?
Yes, use a dairy-free butter substitute in the sauce and omit the Parmesan if needed. You can also choose a dairy-free ranch or blue cheese dressing or serve without it.
What can I serve with this chicken?
This dish pairs well with rice, French fries, steamed vegetables, or a fresh green salad to balance the spicy richness.
PrintMushroom Shallot and Herbed Goat Cheese Tarts Recipe
This Baked Crunchy Hot Honey Chicken recipe offers a perfect combination of crispy cornflake-crusted chicken coated in a flavorful honey buffalo sauce. It’s a delicious American dinner dish that’s baked to golden perfection, topped with blue cheese or ranch dressing and fresh green onions, making it a perfect meals for a satisfying and spicy treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Chicken Coating
- 6 cups cornflakes (use gluten-free if needed)
- 1/4 cup grated parmesan cheese
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, a pinch
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast or skinless thighs
- Extra virgin olive oil, for drizzling
Honey Buffalo Sauce
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 1–2 teaspoons seasoned salt
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons honey
To Serve
- Blue cheese or ranch dressing
- Sliced green onions
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper to ensure the chicken won’t stick and for easy clean-up.
- Make Cornflake Crumbs: Using a food processor, pulse the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt until you get fine crumbs. Alternatively, crush in a ziplock bag. Transfer crumbs to a shallow bowl.
- Prepare Chicken: Beat the eggs with 2 tablespoons of hot sauce in a bowl. Add the chicken pieces and toss well so each piece is evenly coated with the egg mixture.
- Coat Chicken: Dredge each piece of chicken through the cornflake crumbs to coat fully. For extra crunch and thickness, dip chicken back into the egg mixture and then into the crumbs a second time. Lay coated chicken on the prepared baking sheet and drizzle with olive oil.
- Bake Chicken: Bake in the preheated oven for 20-25 minutes until the chicken is crisp and cooked through, turning once if needed to brown evenly.
- Make Honey Buffalo Sauce: While chicken bakes, in a saucepan over medium heat, melt together hot sauce, butter, seasoned salt, chipotle chili powder, and cayenne pepper. Stir to combine and melt fully. Remove from heat and stir in honey.
- Serve: Drizzle the honey buffalo sauce generously over the baked chicken. Top with sliced green onions and your choice of blue cheese or ranch dressing. Serve over rice or with fries if desired. Enjoy your flavorful dinner!
Notes
- For a gluten-free option, ensure the cornflakes used are gluten-free.
- Chicken thighs can be used instead of breasts for juicier results.
- Double dipping the chicken in egg and crumbs makes for a thicker, crunchier coating.
- Adjust cayenne and chipotle powder amounts for preferred heat level.
- This dish pairs wonderfully with sides like rice, french fries, or a fresh salad.
Keywords: Baked Chicken, Honey Buffalo Chicken, Crispy Chicken, Spicy Chicken, American Dinner, Cornflake Crusted Chicken
