Crunchy Buffalo Baked Chicken Cutlets in 30 Minutes or Less

Everyone who wants to get dinner on the table in 30 minutes, raise your hand now. It’s time to make your life easier with a simple recipe, and some heat!

Lately, I have been a bit stressed and the idea of making dinner seems to daunting to deal with. Even though I am a food writer, there isn’t always something in the fridge to whip up leftovers.

I’ve been baking cookies and making appetizers in preparation for the holidays, so dinner has been a bit of an afterthought.

I swear, this is the busiest time of year for me. And as much fun as it is, it sometimes feels like an epic whirlwind that threatens to blow you over when you least expect it.

When I look back on this busy season, I am sure I will be happy with all the work I did and the memories I made. Until then, I am going to pray that every recipe comes out flawless.

There’s nothing worse than burning a batch of cookies. This is not only because it puts you behind, it also stinks up the house and ruins all the happy smells you worked so hard to make. And who wants to throw dinner together after that?

As much as I sometimes wish I could afford to order in every single night, and as much as I wish that cookies made for a well-balanced meal, I am forced to think about dinner more often than not.

Like many of you out there, at the end of a long day, I want to be able to put dinner on the table as quickly as possible. And in as few steps as possible.

You can relate, can’t you?

Making dinner in 30 minutes can be a challenge because it doesn’t always feel like you have that many options to choose from.

That’s why this dish is going to change your life. It comes together in 30 minutes total, but most of that is time spent in the oven that allows you to work on other things, or take a moment to relax.

Grab a glass of wine, or spend that time whipping up a quick side dish. You can pair this flavorful and spicy chicken with a green salad, roasted root vegetables, steamed green vegetables, or whatever other seasonal sides you enjoy.

I’d even use this chicken in our Buffalo chicken spaghetti recipe, if you’re craving that crunch factor!

Make a quick batch of garlic bread or toss some grains in your rice cooker, and you’re good to go.

This is a dish with year-round appeal that you can always turn to, no matter what.

I love how crunchy these cutlets become when you bake them. The key is in the three different dredging and breading mixtures.

First, you coat the chicken cutlets in a seasoned flour mixture. Then you let them swim in a spicy melted butter sauce. Finally, they are coated in a mixture of panko breadcrumbs and blue cheese crumbles.

With all three of these in place, the result is crunchy and crispy on the outside, and the inside stays nice and juicy.

It tastes just like the Buffalo chicken wings that you love to bust out as a snack on game day!

In fact, I actually recommend serving these cutlets in lieu of wings when you are rooting for your favorite team, especially when they’re playing on a weeknight. You get all the flavor, but it’s a bit lighter and a bit healthier, with less mess and less time spent in the kitchen.

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Cooking By the Numbers…

Step 1 – Melt Butter and Measure All Ingredients

In a small microwave-safe bowl, melt the butter in the microwave. This should take about 20- 30 seconds on 50% power.

Measure all remaining ingredients as listed on the ingredients list.

Want to learn how to break down a whole chicken? Read our easy step-by-step tutorial to get the tips you need!

Preheat your oven to 400˚F. Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.

Step 2 – Prepare Dredging and Breading Mixtures

In a wide-mouthed mixing bowl, stir together the salt, pepper, and all-purpose flour.

In a separate bowl, whisk together the melted butter and hot sauce. Place the hot sauce mixture next to the bowl with the flour mixture.

In a food processor or high-speed blender, pulse the panko breadcrumbs and blue cheese until combined.

Transfer to a clean, wide-mouthed bowl. Set on the other side of the hot sauce mixture.

Step 3 – Dredge and Coat

Pat the chicken cutlets dry with paper towels.

Dropped one by accident? We know, those guys are slippery! Don’t panic – here’s what you can do to save dinner.

Dredge one chicken cutlet in the flour mixture, then coat with hot sauce mixture.

Finally, place the coated cutlet on the panko breading mixture and coat both sides, pressing down gently to coat well.

Place on the prepared baking sheet, and repeat with the remaining cutlets.

It’s easy to double or triple this recipe if you have room in your oven! Just be sure to use enough baking sheets to space the cutlets evenly, without touching each other or the sides of the pans.

Step 4 – Bake

Bake for 15-20 minutes, until the internal temperature reaches 165˚F. Your trusty meat thermometer is perfect for this!

Remove from the oven and serve immediately, with your favorite simple sides.

For even more delicious Buffalo flavor, don’t miss our recipes for:

• Buffalo Chicken Enchiladas
• Potato Wedges with Buffalo Blue Cheese Dip
• Buffalo Chicken Bites

And you can see all of chicken recipes here, like our Lemon Sage Garlic Chicken.

What’s your favorite way to prepare cutlets? Tell us in the comments below, and come back to rate this recipe once you try it.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 3rd, 2012. Last updated: February 1, 2022 at 10:04 am.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.