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Baked Crunchy Honey Buffalo Chicken – weeknight or game night, this chicken is everyone’s favorite easy meal. Today we have a very well-loved recipe—simple cornflake-crusted chicken baked up on a sheet pan until crispy and delicious. And a double coat of crumbs provides the perfect crispy, crunchy breading. But it’s the sauce that everyone really loves. Spicy honey buffalo sauce with the perfect combination of hot sauce, butter, and spices. A delicious weeknight dinner to serve up to family and friends that’s even better on game day!
You guys! I’m so happy I’m finally sharing this recipe. This is the very same buffalo chicken recipe I’ve been making for my family for so many years. I think I made the first variation when I was 14. And now, here I am, however many years later, still making the same buffalo chicken.
My sauce has always been my best-kept secret, but I finally nailed the chicken coating last year, and now I feel as though I really do have our perfect caked, crunchy, spicy buffalo chicken.
And it’s just in time for all the playoff NFL games – and then, of course, the Super Bowl too. We’re excited!
When I first started to cook for my family, I started with the basics. Pasta, stir fry, tacos, chicken and rice. When we moved to Colorado and I had even more time to play in the kitchen, I started making baked buffalo chicken bites.
Back in Ohio, we’d order buffalo wings from BW3’s every so often. The boys especially loved their spicy wings. I wanted to recreate the meal for everyone, so I did just that. Only I skipped frying the wings. I’ve always baked the chicken.
It took some time to get the breading just right, but the sauce has been the same for years. It has just the right amount of spicy-salty flavor. It’s pretty perfect. When I felt like I nailed the chicken coating last January (it’s the same coating used for my Hot Honey Chicken), I pocketed the recipe to save for before the Super Bowl.
The time is here to share – wahoo!
Step 1: The coating
Cornflakes are the star. They give the chicken that perfect crunch. I’ve tested other cereals, but everyone in the family agrees, cornflakes have the best taste and crunch.
I use Nature’s Path, Organic Corn Flakes Cereal, which is naturally gluten-free and non-GMO. I order mine online. Whole Foods and Trader Joe’s have good options if you’re looking for something in-store.
And, of course, you can always use a box of the traditional cornflakes that we all grew up with. I just prefer the organic, no gluten, no sugar option.
Crunch up the cornflakes in a food processor with paprika, onion powder, and garlic powder. Then add the parmesan cheese. I use the cheese in place of flour, it adds a salty flavor that melts over the chicken becoming crispy as it bakes.
Step 2: coat the chicken
Dredge the chicken through eggs beaten together with hot sauce and then dredge through the crumbs. For a thicker coating, you can dip each piece of chicken back through the eggs and the crumbs for a second time. This takes slightly longer, but the thicker coating is always delish.
Drizzle the chicken with olive oil before baking. This helps the coating get crisp in the oven. Line the chicken up on a pan, then bake. I don’t do anything fancy, just bake for 25 minutes, and this chicken comes out perfect every time.
Totally no fuss.
Step 3: the buffalo sauce
Now the sauce. First the hot sauce, Franks, is my favorite. Add some salty butter, then a couple of teaspoons of seasoned salt, and a pinch of black pepper. I also add a small amount of chipotle chili powder . Melt this all together on the stove until just combined. Then, turn the heat off and mix in the honey.
The honey makes this buffalo sauce so special. It gives it the lightest bit of sweetness. Pour the sauce over the baked, crispy chicken. What happens is that the coating soaks up all the sauce. As Oslo says, yummy!
I love to serve these with home fries on game day. Then I usually serve these with rice any other night of the week. Oh, and some broccoli on the side is so yummy too!
Or just some carrots and celery for dipping in extra sauce. Delish!
Looking for more recipes? Here are a few to try:
Sheet Pan Buffalo Chicken Pizza
Spinach and Artichoke Stuffed Soft Pretzels
Fried Buffalo Goat Cheese Balls
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Buffalo Cauliflower with Spicy Tahini Ranch
Crispy Parmesan Crusted Buffalo Potatoes
Lastly, if you make this Baked Crunchy Honey Buffalo Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe is fantastic! I made as written with chicken breast cut into chunks.
My husband said “Wing Stop won’t want this recipe well known it will kill business!”.
Your suggestion of serving on top of rice was excellent I used jasmine rice from my rice cooker.
Thank you so much for sharing this recipe!
Wow that’s such a compliment haha thanks Pamela! xT
Is there something besides corn flakes I could use? I don’t have any on hand and I would love to make this!
You could use bread crumbs or maybe some other crushed up cereal that you have on hand! xT
Do you think this would work as well with a different kind of cereal? Eg. Corn or wheat Chex?
Hi Shannon! Yes, I think if you crushed them to be fine enough, that should work well! xT
These were simple AND delicious! I used boneless skinless thighs instead cause I hate breasts. Just cooked a smidge longer. Served over a garden salad (complete with homemade ranch from complete scratch, even the mayo) with Tieghan’s honey parkerhouse rolls. Perfect football day meal!
Hi Shannon! Thank you so so much! Wow that’s such a good idea to make the rolls with it too! So glad you loved it! 🙂 xT
I made this recipe and it was delicious! I cut the chicken breasts into thirds so there would be more coating per piece. Super crunchy as promised and great flavor. I need to play around with a recipe for some sort of homemade blue cheese dipping sauce but that’s my own issue. 🙂 This recipe is a keeper!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Have you ever tried this in the air fryer vs the oven? If so, what amount of time works best? Thanks!
Hi Elizabeth! I haven’t ever tried this in the air fryer so can’t say for sure! So sorry! xT
I made this tonight. It was SO good. Looking forward to leftovers tomorrow…
Thanks so much Mary! xT
SO GOOD! I made this last night using 2.15 lbs. organic chicken tenders and it was absolutely delish. Served with rice and green beans. 10/10 recommend double dipping some (if not all) of the pieces for extra crunchiness. Kids loved it. Great flavor, awesome texture, can’t wait for the leftovers for lunch 🙂
Hi! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
This recipe was so easy to make and turned out delicious!! We are going to make it again and invite friends over. After going out to a restaurant last weekend and being less than thrilled with their assortment, I will make this recipe along with some sides and it will be better and cheaper than going out! Love all your recipes.
Hi! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
I tried this because it looked easy and I had all of the ingredients on hand and was surprised by how AMAZING it is. I used tenders and cooked them 25 minutes and they were perfect. I have found I don’t have the heat tolerance as the Gerard’s so cut the cayenne in half and it was plenty spicy for us. I forgot to add chipotle, probably would have been nice. I also double dredged my tenderloins which I highly recommend. Will make again for the super bowl. The sauce is really good.
Hi Marilyn! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
OMG, insanely good and remarkably easy and quick. Just follow the recipe for your new favorite game day or any day buffalo chicken dish. I used chicken breast tenderloins and the 25 minutes was perfect for them. This hits all the right notes! Thank you.
Thank you so so much for trying out this recipe! xT
quick question, can I use a air fryer for this recipe? What length of time and temp would you suggest?
Hi Vicki! I don’t use an air fryer so I can’t say for sure! So sorry! xT
“Chicken breast tenderloin” listed in the recipe is misleading when all the accompanying photos appear to be boneless chicken breasts. I bought chicken tenderloins, per the recipe (which look like chicken tenders) and I am sure I’ll just need to adjust cooking time. Please consider correcting the ingredient list or change the photos.
This is what I was going to say! These photos are not chicken breast tenderloins and I’m not sure I can trust the recipe.
Totally going to try this! Could I use chicken wings instead of breast?
Hi Joy! I haven’t ever tried this with chicken wings so I can’t say for sure! xT
Good morning, Tieghan. I have been a subscriber for quite a while, and truly enjoy your recipe ideas…in fact, some have become part of my meal repertoire!
This morning, upon reading your newest email submission of Baked Honey Buffalo Chicken, I did a double-back on your missive.
Really! Alternatively to using a processor to convert cornflakes to breading crumbs STEP ON THEM? Certainly this was tongue-in-cheek, perhaps you inserted such technique to see who’s really reading the author notes!
Even if it was a joke, I’m afraid you’ll get in hot water again and respectfully suggest you provide another alternate technique, such as the tried-and-true rolling pin over the bagged flakes. That was funny!
One heavy duty zip-loc bag, two grandchildren and more fun than you can imagine stomping in the kitchen! It works perfectly for graham crackers too.
Thanks for so many wonderful recipes Tieghan!