Name: Mushroom Shallot and Herbed Goat Cheese Tarts Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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; 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; Blue cheese or ranch dressing; Sliced green onions

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Introduction

This recipe for crispy buffalo chicken offers a flavorful, crunchy coating made from cornflakes and spices. Paired with a sweet and spicy honey buffalo sauce, it’s perfect for a satisfying dinner or game day treat.

Two rectangular puff pastry tarts sit on a wooden board against a white marbled background. Each tart has a thick, golden-brown, flaky crust with visible layers and a slightly puffed edge. Inside the crust is a creamy topping mixed with herbs, covered by several slices of cooked mushrooms that are dark brown to light tan with a moist texture. The tart in the front has a corner slightly lifted, showing the puffed layers of the pastry. The overall colors are warm browns and creamy whites with hints of green herbs scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 (220°C). Line a baking sheet with parchment paper.
Step 2: In a food processor, combine the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until the mixture forms fine crumbs. If you don’t have a processor, crush the cornflakes in a sealed bag using your hands or a rolling pin, then mix in the remaining ingredients.
Step 3: In a bowl, beat the eggs and stir in the hot sauce. Add the chicken and toss to coat well.
Step 4: Dredge each piece of chicken in the cornflake crumbs, pressing to cover evenly. For extra crunch, dip the chicken back into the egg mixture and then the crumbs again. Place the coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
Step 5: Bake the chicken for 20-25 minutes until golden brown and crisp all around.
Step 6: While the chicken bakes, prepare the honey buffalo sauce. In a saucepan over medium heat, melt the butter with the hot sauce, seasoned salt, chipotle chili powder, and cayenne pepper. Stir until well combined, then remove from heat and whisk in the honey.
Step 7: Drizzle the sauce over the cooked chicken. Garnish with sliced green onions and serve with blue cheese or ranch dressing. This dish pairs wonderfully with rice or french fries. Enjoy!

Tips & Variations

Use gluten-free cornflakes to make this recipe gluten-free.
For extra heat, add more cayenne pepper or a dash of hot sauce to the honey buffalo sauce.
Chicken thighs stay juicier but chicken breasts work well if you prefer leaner meat.
Try swapping blue cheese dressing with creamy ranch or a tangy yogurt dip for a different flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

The image shows five square-shaped pastries with golden-brown, flaky crusts that are slightly puffed up at the edges. Each pastry has a creamy, light brown mushroom filling topped with sliced mushrooms and some green herbs scattered on top. The mushrooms are browned and cooked, giving a soft texture. The pastries are placed close together on a wooden board, which rests on a white marbled surface. The overall look is warm and inviting, with a mix of smooth creamy filling and crisp crust textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before coating to ensure the crumbs stick well and the chicken cooks evenly.

Is the sauce spicy?

The honey buffalo sauce has a balanced heat with some sweetness from the honey, but you can adjust the cayenne and hot sauce quantities to make it milder or spicier.