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Mushroom Shallot and Herbed Goat Cheese Tarts Recipe

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4.5 from 84 reviews

Crispy baked buffalo chicken coated in a crunchy cornflake and parmesan crust, drizzled with a sweet and spicy homemade honey buffalo sauce, topped with fresh green onions and blue cheese or ranch dressing for a flavorful and satisfying meal.

Ingredients

For the Chicken:

  • 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
  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 2 pounds chicken breast or skinless thighs
  • Extra virgin olive oil, for drizzling

For the 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 the Oven: Preheat your oven to 425° F and line a baking sheet with parchment paper to ensure the chicken doesn’t stick and for easy cleanup.
  2. Prepare the Crumbs: In a food processor, pulse the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt until you achieve fine crumbs. If you don’t have a processor, crush the cornflakes in a ziplock bag by stepping on them. Transfer the crumbs into a shallow bowl.
  3. Coat the Chicken: Beat the eggs in a mixing bowl, then add the hot sauce and stir together. Add the chicken pieces and toss well to coat evenly.
  4. Bread the Chicken: Dredge each piece of chicken through the prepared crumb mixture, ensuring they are fully coated. For an extra crispy coating, dip the chicken back into the egg mixture and then the crumbs a second time. Place the coated chicken onto the lined baking sheet.
  5. Drizzle with Olive Oil and Bake: Lightly drizzle extra virgin olive oil over the chicken pieces to help them crisp. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crisp.
  6. Make the Honey Buffalo Sauce: While the chicken bakes, melt the butter in a saucepan over medium heat. Add the hot sauce, seasoned salt, chipotle chili powder, and cayenne pepper. Stir until fully combined and melted, then remove from heat and mix in the honey for a perfect balance of sweetness and heat.
  7. Serve: Drizzle the honey buffalo sauce generously over the baked chicken. Top with sliced green onions and your choice of blue cheese or ranch dressing. This dish pairs wonderfully with rice or french fries for a full meal experience. Enjoy!

Notes

  • Use gluten-free cornflakes to make this recipe gluten-free.
  • For extra spicy, increase the cayenne pepper or add more hot sauce to the egg mixture.
  • If you prefer a thicker crust, double coat the chicken by dipping twice.
  • Chicken thighs will be juicier but cook slightly longer than breasts.
  • Blue cheese dressing adds a tangy contrast; ranch offers a milder flavor.

Find it online: https://alinacooks.com/mushroom-shallot-and-herbed-goat-cheese-tarts-recipe/