Mushroom Shallot and Herbed Goat Cheese Tarts Recipe
Crispy cornflake-coated chicken breasts or thighs baked to perfection and tossed in a sweet and spicy honey buffalo sauce. This flavorful dish is topped with fresh green onions and your choice of blue cheese or ranch dressing, making it a delicious and satisfying meal perfect for serving over rice or alongside fries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Coating
- 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
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 baking sheet: Preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare cornflake coating: In a food processor, combine the cornflakes, grated parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until the mixture resembles fine crumbs. Alternatively, place cornflakes in a ziplock bag and crush by stepping on them. Transfer crumbs into a shallow bowl.
- Marinate chicken in egg mixture: Beat the eggs in a bowl, then stir in 2 tablespoons of hot sauce. Add the chicken pieces and toss well to coat evenly with the egg-hot sauce mixture.
- Coat chicken with crumbs: Dredge each piece of chicken in the cornflake crumb mixture, pressing to fully cover. For extra crispy coating, dip the chicken back into the egg mixture and then again into the crumbs. Arrange coated chicken pieces on the prepared baking sheet. Drizzle lightly with extra virgin olive oil to help browning.
- Bake chicken: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp and golden on all sides.
- Make honey buffalo sauce: While the chicken bakes, melt together hot sauce, salted butter, seasoned salt, chipotle chili powder, and cayenne pepper in a medium saucepan over medium heat. Stir until fully melted and combined. Remove from heat and stir in honey to balance the heat with a touch of sweetness.
- Toss chicken in sauce and serve: Once the chicken is done, drizzle the honey buffalo sauce over the pieces. Garnish with sliced green onions and a drizzle or dollop of blue cheese or ranch dressing. Serve hot over rice or with your favorite fries for a hearty meal.
Notes
- Use gluten-free cornflakes if you need to keep the recipe gluten-free.
- Adjust the amount of cayenne pepper and hot sauce in the honey buffalo sauce to make it milder or spicier according to your taste.
- For extra crispy chicken, double-dip in egg and crumbs as instructed.
- This recipe works well with skinless chicken thighs for juicier results.
- Leftover chicken can be refrigerated and reheated; toss again with sauce to refresh flavor.
Keywords: buffalo chicken, cornflake chicken, baked chicken, honey buffalo sauce, crispy chicken, dinner, easy chicken recipe
