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!

Vertical shot of buffalo chicken cutlets topped with crumbled blue cheese on a white plate with a black pattern and a white serving platter in the background, with mashed potatoes to the left on the plate, topped with fresh herbs, on a blue cloth, and printed with orange and white text.

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?

Overhead shot of four Buffalo-style chicken cutlets arranged on a rectangular serving platter and topped with cheese crumbles and fresh herbs, on top of a folded and gathered blue cloth with a small glass bowl of blue cheese to the left, on a striped brown wood table.

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.

Vertical overhead shot of a plate and a serving platter of crispy buffalo chicken cutlets, with a serving of mashed potatoes topped with minced fresh herbs, with two blue cloth napkins and a knife and fork, on a brown wood surface.

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.

Four buffalo-style breaded chicken cutlets with cheese crumbles and fresh herbs on top, arranged on a square, white, ceramic serving platter on top of a blue cloth, on a striped brown wood surface with a small glass bowl of blue cheese towards the top left side of the frame.

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.

Four buffalo-style breaded chicken cutlets with cheese crumbles and fresh herbs on top, arranged on a square, white, ceramic serving platter on top of a blue cloth, on a striped brown wood surface with a small glass bowl of blue cheese towards the top left side of the frame.

Crunchy Buffalo Baked Chicken Cutlets

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


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 11.5 lbs total weight)


  1. Preheat oven to 400˚F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. In a wide-mouthed bowl, stir together salt, pepper, and all-purpose flour.
  3. Combine melted butter and hot sauce in a shallow bowl, and whisk until combined.
  4. Add panko breadcrumbs and blue cheese to the bowl of a food processor. Pulse until combined. Transfer mixture to a plate.
  5. 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.
  6. Place on prepared baking sheet. Repeat with remaining cutlets.
  7. 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.

Overhead shot of four raw chicken breasts on a black and white plastic cutting board, with three bowls of flour, hot sauce, and breadcrumbs, on a striped wood surface.

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

Salt, black pepper, and flour for a dredging mixture in the bottom of a stainless steel mixing bowl, on a brown striped wood table.

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

A mixture of flour, black pepper, and salt, in a stainless steel bowl on a striped wood surface.

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.

Hot sauce and melted butter at the bottom of a stainless steel bowl, on a striped wood surface.

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

A blue cheese and breadcrumb mixture is at the bottom of a clear pitcher-style blender canister, on a striped brown wood surface.

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

A panko breadcrumb and cheese mixture at the bottom of a clear blender canister, on a striped wood surface.

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.

A piece of raw chicken breast is being dredged in flour in a stainless steel bowl, on a brown wood surface.

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

A piece of raw chicken breast dredged in flour is being dipped in a butter and hot sauce mixture in a stainless steel bowl, on a striped brown wood table.

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

A raw chicken cutlet dipped in hot sauce in the bottom of a stainless steel bowl, on a striped tan and brown wood surface.

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

A piece of chicken breast has been dipped in a hot sauce and butter mixture and then dipped in a stainless steel bowl containing a mixture of bread crumbs and cheese, on a wood surface.

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.

Overhead shot of four chicken cutlets coated with a buffalo sauce and breadcrumb mixture, on a white cutting board.

Step 4 – Bake

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

Four breaded chicken cutlets with a reddish-orange coating, on a parchment-lined baking sheet.

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 Healthier Gluten-Free Chicken Fingers and our Crispy Spelt Chicken Fingers.

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

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 24, 2020 at 18:21 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.

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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.

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