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Homemade Baked Crunchy Honey Buffalo Chicken. recipe photo

Baked Crunchy Honey Buffalo Chicken.

Crispy baked chicken coated in crunchy cornflake crumbs and finished with a sweet-spicy honey buffalo sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • food processor or resealable bag
  • Shallow Bowls
  • Small saucepan
  • Tongs

Ingredients
  

  • 6 cups cornflakes use gluten-free if needed; crushed
  • 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 (for egg wash)
  • 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
  • 1/2 cup hot sauce (for 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
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Make the crumb coating: in a food processor pulse the cornflakes with the grated Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine crumbs form; alternatively crush the cornflakes in a resealable bag.
  • Whisk the eggs with 2 tablespoons hot sauce in a shallow bowl.
  • Coat the chicken pieces in the egg mixture, then press into the cornflake crumbs to fully cover; for a thicker crust dip back into the egg and then the crumbs a second time. Place coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
  • Bake for 20–25 minutes, until the chicken is cooked through and the coating is crisp and golden.
  • While the chicken bakes, make the sauce: in a small saucepan over medium heat melt together 1/2 cup hot sauce, 6 tablespoons butter, 1–2 teaspoons seasoned salt, 3/4 teaspoon chipotle powder, and 1/2 teaspoon cayenne, stirring until combined; remove from heat and stir in 2 tablespoons honey.
  • When the chicken is done, drizzle or brush the warm honey buffalo sauce over each piece. Top with sliced green onions and serve with blue cheese or ranch dressing.

Notes

  • Use gluten-free cornflakes if needed for a gluten-free option.
  • For extra-crispy coating double-dip the chicken in egg and crumbs.
  • Adjust cayenne to control heat level.
  • Serve immediately for best crunch.