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Baked Crunchy Honey Buffalo Chicken Recipe

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This Baked Crunchy Honey Buffalo Chicken recipe features tender chicken breasts or thighs coated in a flavorful, crispy cornflake crust and baked to perfection. Tossed in a homemade honey buffalo sauce, this dish balances spicy heat with a sweet finish, making it a crowd-pleasing entree perfect for game day, family dinners, or casual gatherings. Served with blue cheese or ranch dressing and fresh green onions, it offers a delicious twist on classic buffalo chicken without the deep-frying.

Ingredients

Crust

  • 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
  • Pinch of salt

Chicken Coating

  • 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

For Serving

  • Blue cheese or ranch dressing
  • Sliced green onions

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Crust Mixture: In a food processor, combine the cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you achieve fine crumbs. If you don’t have a food processor, place the cornflakes and seasonings in a ziplock bag and crush them by pressing or stepping on them carefully. Transfer these crumbs into a shallow bowl.
  3. Coat Chicken with Egg Mixture: In a separate bowl, beat the eggs and add 2 tablespoons of hot sauce. Add the chicken pieces to this mixture and toss well to fully coat the chicken.
  4. Dredge Chicken in Crumbs: Dip each piece of coated chicken into the cornflake crumb mixture, pressing the crumbs onto the chicken to fully cover. For extra crunch, dip the chicken back into the egg mixture, then again into the crumbs for a second coating. Arrange the coated chicken pieces on the prepared baking sheet. Lightly drizzle the chicken with extra virgin olive oil to promote crisping during baking.
  5. Bake Chicken: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the crust is golden and crisp all around.
  6. Make Honey Buffalo Sauce: While the chicken bakes, prepare the sauce by melting the butter in a saucepan over medium heat. Add the hot sauce, seasoned salt, chipotle chili powder, and cayenne pepper, stirring to combine and melt fully. Remove from heat and stir in the honey until the mixture is smooth and well blended.
  7. Toss and Serve: Once the chicken is done, drizzle the honey buffalo sauce evenly over the chicken pieces. Garnish with sliced green onions and serve with blue cheese or ranch dressing on the side. This dish pairs wonderfully with rice or french fries. Enjoy!

Notes

  • For gluten-free: use gluten-free cornflakes to make this recipe safe for gluten-sensitive diets.
  • Adjust the amount of cayenne pepper and hot sauce to your preferred level of spiciness.
  • Use skinless chicken thighs for juicier meat or chicken breasts for leaner options.
  • Double dipping the chicken in the crumb mixture adds extra crunch and texture.
  • Serve with celery sticks or a fresh salad to balance the richness.

Find it online: https://glowcooks.com/baked-crunchy-honey-buffalo-chicken-recipe/