We made some really yummy buffalo chicken last night for dinner, and this is a recipe I definitely do NOT want to lose. The method is super simple, and I bet this could work with different spicing as well.. might have to try it with an orange chicken soon.
It might feel a bit fiddly because of different things to prepare, but don't worry - it's all fast and simple. And well worth the effort, SO good!
Crispy Baked Buffalo Chicken
Serves 6-8
1,5 kilos of boneless chicken - we used chicken thighs, cut in two. (I'd cut breasts in maybe 3-4 pieces, depending on the size)
2 eggs
2 tbsp Franks Buffalo Wing sauce
For the crunch:
1.5 liters of corn flakes (yes, it sounds like a lot, you'll use it all)
1 tbsp smokey paprika
2 tsp garlic powder
2 tsp onion powder
100 ml grated parmesan cheese
For the sauce:
150 ml Franks Buffalo Wing sauce
80 g butter
1 tsp vegeta (or other seasoned salt)
1 tsp chipotle powder
a few dashes of cayenne
2 tbsp honey
Also:
olive oil
Cut up the chicken. Whisk the eggs and the hot sauce and turn the chicken in this, to make sure it's well covered.
For the crunch, use a food processor to mix up the corn flakes into crumbs with spices and parmesan cheese.
Coat the chicken in the crumbs, making sure they're well covered, then place them on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake at 200°C for about 20 minutes. Check with a thermometer to make sure the chicken is cooked through.
Meanwhile, make the sauce: Melt the butter and wing sauce together with vegeta, chipotle and cayenne. When it's all combined and smooth, take it off the heat and add the honey. Stir well.
When the chicken is cooked, drizzle the sauce on top and serve right away! Ideally with a blue cheese dip - here's the recipe I used for that, too.
Blue Cheese Dip
140 g blue cheese (Kvibille Gräddädel is the one I used)
75 ml mayo
200 ml sour cream
1 tsp garlic powder
dash of hot sauce
1 tbsp white wine vinegar
Mix it all together. I used a stick blender to make it smooth.
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