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.
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.Print
Put dinner on the table in 30 minutes easily with our Buffalo baked chicken cutlets, spicy poultry that’s crunchy and juicy.
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup all-purpose flour
- 1 Tablespoon unsalted butter, melted
- 1/3 cup Buffalo style hot sauce (such as Frank’s)
- 1 cup panko breadcrumbs
- 1/3 cup blue cheese crumbles
- 4 boneless, skinless chicken cutlets (about 1–1.5 lbs total weight)
- Preheat oven to 400˚F. Line a rimmed baking sheet with parchment paper. Set aside.
- In a wide-mouthed bowl, stir together salt, pepper, and all-purpose flour.
- Combine melted butter and hot sauce in a shallow bowl, and whisk until combined.
- Add panko breadcrumbs and blue cheese to the bowl of a food processor. Pulse until combined. Transfer mixture to a plate.
- Pat chicken cutlets dry with paper towels. Dredge one chicken cutlet in the seasoned flour, then coat with the hot sauce and butter mixture. Place cutlet on top of the panko blue cheese crumbs and gently press down to coat one side. Turn the cutlet over and press down again gently to coat, being sure to cover the edges as well.
- Place on prepared baking sheet. Repeat with remaining cutlets.
- Bake for 15-20 minutes, or until the internal temperature reaches 165˚F.
Note: For a dairy-free version of this recipe, use a non-dairy margarine like Earth Balance and omit the blue cheese, or substitute with a lactose-free brand.
- Category: Chicken
- Method: Baking
- Cuisine: Appetizer
Keywords: chicken, buffalo, hot sauce, spicy, appetizer, quick, easy
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!
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.
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.
Why Do We Dredge Chicken?
I get this question a lot, because some feel like it’s a lot of steps to go through to make simple breaded cutlets for dinner. However, there’s a science behind it.
The flour comes first, to make sure that the moisture in the chicken is sealed in. It helps protect the food when you cook it at high heat, and that’s why this chicken stays so juicy.
Next is the liquid dip to help the outer crust stick. Though this is typically made with some egg, this particular version is egg-free and we find it still does the job quite well.
The panko breadcrumb mixture gives the outside that crunchy texture that you just can’t get when you bake chicken without it, with added tanginess from the cheese. Baking rather than frying is also a much healthier way to get that delectable crunch. We use the same technique for our Crispy Chicken Fingers.
For even more delicious Buffalo flavor, don’t miss our recipes for:
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: May 7, 2019 at 19:27 pm.
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.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.