With our crispy buffalo wings recipe, you can skip the oil and fryer and make delicious, crispy baked wings that rival your favorite restaurants.

This recipe guarantees crispy and delicious chicken wings. You are going to LOVE them! They are perfect for serving a crowd. I use my easy buffalo sauce, and love to serve them with the blue cheese dressing shared below.

This is my favorite method for making chicken wings at home, so we’ve shared a few different versions over the years. You might also enjoy these BBQ wings, spicy glazed wings, and these sticky sweet chili wings.

Key Ingredients

• Chicken Wings: Depending on where you buy them, they are sold as the whole wing or separated into a drumstick and wingette. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
• Buffalo Sauce: I love using my favorite homemade buffalo sauce. It’s easy and quick to make. You can make it while your wings bake in the oven with butter, hot sauce (like Crystal), garlic powder, and a bit of honey. It’s delicious and I think it tastes better than the store-bought.
• Blue Cheese Dip: I love these served with thick blue cheese dip, so I’ve shared a quick recipe below, but if you prefer ranch, I highly recommend trying our homemade ranch. I also have this thinner blue cheese dressing.

Find the full recipe with measurements below.

How to Make Crispy Baked Wings

Tip 1: Use an oven-safe rack. For the crispiest wings, use an oven-safe baking rack inset into a rimmed baking sheet (like in my photos and video). This rack lifts the wings and allows some airflow around them. I use the same setup when baking crispy bacon.

Tip 2: Pat dry before baking. It’s really important to pat your wings dry, helping them crisp up in the oven even more. And don’t forget to season them with salt! I don’t use any other seasonings, but feel free to do so if you’d like.

Tip 3: Bake wings at a higher temperature. I bake my chicken wings in a 425°F oven until crispy, usually 30 to 45 minutes. Adam and I really love them when they are extra crispy, so I continue baking until they have had enough chance to render their fat and crisp up the skin. That means I usually cook them a few more minutes than necessary to reach an internal temperature of 165°F.

Tip 4: Try our homemade buffalo sauce. Once your wings are ready, toss them in your favorite sauce. Our homemade wing sauce combines melted butter, hot sauce (I use Crystal), and a little garlic powder. I also like adding a slight drizzle of honey, balancing the sauce and making everything taste even better.

Serving Suggestions

Celery, carrot sticks, and blue cheese or ranch dressing are classic sides. I love serving them alongside creamy coleslaw, refreshing cucumber salad, or creamy potato salad to turn them into a meal.

You can also serve wings with crispy baked French fries, potato wedges, or try these roasted fingerling potatoes with its creamy sauce for dipping. I also highly recommend browsing our game day recipes category for more ideas.

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This chicken milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. It’s simple to make and everyone I’ve served it to loves it!

We can’t believe we waited this long to share this recipe. The chicken stays incredibly tender, and the crispy breaded coating is so flavorful thanks to the Italian herbs mixed into the breadcrumbs.

We love this easy breaded chicken served with a handful of greens mixed with our lemon vinaigrette, but you’ll find more ways to serve it below so it fits any night of the week. For more like this, see our crispy pork milanese!

Key Ingredients

• Chicken: Use boneless, skinless chicken breasts. Either buy them already cut into thinner cutlets, or slice full-size chicken breasts in half horizontally to make two thinner chicken breasts. Starting with thinner chicken cutlets is the key to this recipe.
• Flour and Eggs: We use a three-part breading station. Step one is to dredge your chicken in flour, and step two is to dip it in whisked eggs. I use all-purpose flour.
• Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
• Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
• Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture makes the milanese-style breading well seasoned and extra delicious.

Find the full recipe with measurements below.

How to Make Chicken Milanese

Tip 1: Prepare the chicken. Start with thin chicken breast cutlets (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.

Pounding helps the chicken cook quickly and evenly, so your breading turns golden in the same time it takes the chicken to cook. As a bonus, it tenderizes the meat, so your chicken will turn out tender and juicy.

Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

Tip 3: Bread the chicken. I like to work with one piece of chicken at a time and use a fork to move it around.

1. Dip it into the flour on both sides, shaking off any excess.
2. Next, coat it in the egg mixture.
3. Finally, press it into the breadcrumbs until evenly covered.

Gently shake off any loose crumbs, then place the breaded chicken on a baking sheet. Continue with the remaining chicken pieces.

Tip 4: Cook the chicken. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.

However you cook them, you’ll know they’re perfect when the coating is crisp and golden, and the chicken is firm and cooked through. An internal thermometer should read 165°F when inserted into the middle.

Serving Suggestions

The most classic way to serve chicken milanese is with a wedge of lemon and a light salad. In our photos, you can see ours next to a simple arugula salad tossed in our lemon vinaigrette. Or, swap for caprese salad or sautéed greens. We love sautéed spinach or sautéed kale.

More ideas are to serve with polenta, risotto, or pasta, such as fettuccine Alfredo or buttered noodles. It’s also lovely with roasted vegetables. This roasted cabbage or parmesan roasted cauliflower is my go-to. And finally, you can always turn it into a sandwich on crusty bread, with arugula, tomato, and a little garlic aioli.

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This pork milanese recipe is all about tender, juicy pork with a light, crispy breading. It’s easier than you might think and turns out absolutely delicious every time.

Inspired by Italian cotoletta alla milanese (made with veal) and chicken milanese, this version made with lean pork chops is quick, budget-friendly, and so tasty. It’s perfect with a squeeze of lemon and a side of lightly dressed salad greens (I especially love it with our lemon vinaigrette!).

Pounding the pork thin is the secret to success. It helps the meat cook quickly and evenly, keeping it juicy inside while the breading turns golden and crisp. From there, you’ll bread and cook the cutlets, either traditionally by pan-frying in oil or in an air fryer (both methods are below!).

Key Ingredients

• Pork Chops: Start with boneless pork chops. I like center-cut or loin-cut chops. This dish works best with thinner cuts, so either buy thin-cut or slice thicker ones in half crosswise to make two thinner pieces. More tips for this are below.
• Flour and Eggs: We use a three-part breading station for this recipe. Step one is to dredge your pork in flour, and step two is to pull them through whisked eggs. I use all-purpose flour.
• Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
• Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
• Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture takes the milanese-style breading to the next level.

Find the full recipe with measurements below.

How to Make Pork Milanese

Tip 1: Prepare the pork. Start with thin pork chops (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.

Pounding helps them cook quickly and evenly, so your breading turns golden before the pork overcooks. As a bonus, it tenderizes the meat, so your pork will turn out tender and juicy.

Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

Tip 3: Bread the pork. I like to work with one chop at a time and use a fork to move it around.

1. Dip it into the flour on both sides, shaking off any excess.
2. Next, coat it in the egg mixture.
3. Finally, press it into the breadcrumbs until evenly covered.

Gently shake off any loose crumbs, then place the breaded pork on a baking sheet. Continue with the remaining chops.

Tip 4: Cook the pork. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.

However you cook them, you’ll know they’re perfect when: the coating is crisp and golden and the pork feels firm but still juicy.

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If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. A perfect side dish for a weeknight dinner or the holidays!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Potatoes

At A Glance

• Ready In: 1 hour
• Serves: 6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Good source of fiber, satisfying, and energy-rich
• Main Ingredients: Baby potatoes, Parmesan cheese, olive oil, spices
• Flavor Profile: Crispy, cheesy, savory, garlicky, lightly smoky
• Meal-Prep Friendly: Best fresh, but reheats well in oven or air fryer
• Best Served With: Roast chicken, steak, grilled veggies, or as a snack with dips

These crispy Parmesan smashed potatoes are one of those sides that quietly steal the spotlight. You get that perfect contrast of crispy edges with a golden Parmesan crust, and soft, fluffy centers that soak up all the seasoning. The trick is smashing them just enough so the edges get craggy (that’s where the magic happens).

The Parmesan adds a salty, nutty layer that melts and crisps in the oven, almost like a built-in cheese chip. It’s inspired by classic crispy oven-roasted potatoes, but with a little extra personality thanks to the cheese and spices.

I like that it feels a bit fancy without actually being complicated. It’s also a very forgiving recipe, great for weeknights or when you’ve got people coming over. And honestly, anything involving potatoes + Parmesan cheese is already halfway to success (no convincing needed).

You might also like my crispy smashed potatoes with minty peas, these Greek roasted potatoes, my sliced potato bake, or these cheesy baked potatoes. Or, try this crispy smashed potato salad.

What You’ll Need

Here is what you’ll need for these Parmesan smashed potatoes. Find the full measurements in the recipe card below.

• White potatoes – I think baby or small potatoes are the best, the perfect size for smashing; creamy inside. No baby potatoes? Use small Yukon Golds or cut larger potatoes.
• Salt (for boiling) – seasons from the inside out (a small but important step).
• Olive oil (or oil + butter) – helps everything crisp and adds richness; add a little garlic oil for extra flavor.
• Garlic powder – easy flavor boost without burning.
• Smoked paprika – adds subtle smokiness and color; swap smoked paprika for regular paprika or chili powder.
• Salt and black pepper – balance and seasoning.
• Parmesan cheese – brings salty, nutty, umami flavor and creates that crispy crust (a classic flavor booster). Use freshly grated Parmesan here.
• Parsley – at the end, for freshness.
• Lemon zest – at the end, for brightness (great contrast to the richness).
• Chili flakes – at the end, for a little heat if you like.

How To Make Parmesan Smashed Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy roasted Parmesan potatoes.

• Boil potatoes in well-salted water until fork-tender (15–20 minutes), then drain
• Preheat oven to 425°F / 220°C and prepare a lined tray with a little oil
• Place potatoes on tray and gently smash to about ½ inch thick
• Drizzle with oil and season with garlic powder, paprika, salt, and pepper
• Roast for 20 minutes until crispy and golden underneath
• Sprinkle over most of the Parmesan and return to oven for 10 minutes
• Finish with remaining Parmesan and any optional toppings

Watch The Video

Recipe Tips

• Dry potatoes slightly after boiling – this helps them crisp better
• Don’t over-smash – you want cracks and edges, not mashed potatoes
• Use finely grated parmesan – it melts evenly and creates a better crust
• Extra crispy hack: sprinkle a little Parmesan directly on the tray before adding potatoes
• Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
• Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness

Serving Suggestions

These are the kind of potatoes that go with just about anything. I love them alongside roast chicken or a simple steak, but they’re just as good with grilled veggies or even a fried egg on top for a lazy dinner.

They also make a great party side or appetizer —serve them with a garlicky yogurt dip, bang bang sauce, or a rosemary aioli and watch them disappear fast.

These are great for Thanksgiving sides, or for your Christmas or Easter table.

If you’ve tried this crispy Parmesan smashed potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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My family devours these crispy tofu fingers! They’re a simple, kid-friendly snack or meal that even adults love. Easily made gluten-free, too!

If you want a new way to enjoy tofu, these crispy tofu fingers are a perfect place to start. In addition to our baked tofu, they are one of our family’s most made tofu recipes. I slice my tofu into strips or fingers, but you can always turn these into tofu nuggets by cutting them into cubes.

Similar to chicken nuggets or popcorn chicken, these are incredible with homemade ketchup or this incredibly good creamy honey mustard sauce. I can’t wait for you to make them!

Key Ingredients

• Tofu: Use extra-firm tofu for this recipe as it holds up well to the breading and pan-frying. Firm tofu should be okay if that is all you have.
• Oil: We pan-fry the breaded tofu fingers in avocado oil since it has a high smoke point. A higher-heat cooking olive oil or vegetable oil is fine, too.
• Flour: To keep these gluten-free, we use almond flour (sometimes called almond meal), but plain all-purpose flour is fine.
• Spices: I keep these simple and use garlic powder, salt, and pepper, but you can mix in more spices or spice blends if you’d like more flavor. Any all-purpose seasoning added to the flour would be excellent.
• Eggs: After rolling the tofu fingers in flour, I dip them in beaten eggs. If you want to make this recipe egg-free, you can substitute lightly beaten aquafaba, plant-based unsweetened yogurt, or vegan mayo.
• Cereal or Breadcrumbs: We wanted to keep this recipe gluten-free, so we use a gluten-free cereal like rice Chex. If gluten is not a problem, use other crunchy cereals like cornflakes or substitute them with panko breadcrumbs.

How to Make Crispy Tofu Fingers

These tofu fingers or nuggets are easy to make at home. You’ll want to press your tofu for 15 minutes first, removing extra moisture. I slice my block of tofu into slabs, cover it with paper towels, and then place a heavy baking sheet on top. The thinner slabs speed up the pressing process so you can get on with dinner!

Next, you’ll need a breading station. Flour and spices in one vessel, beaten eggs (or your egg-free substitute) in another, and finally, crushed cereal or breadcrumbs.

You’ll roll each tofu finger into the flour, dip in the egg, and roll in the crispy cereal (or breadcrumbs). Then, place them into hot oil in a skillet and cook until golden brown and crisp. From there, you can serve with your favorite dipping sauces. For us, that’s homemade ketchup!

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Our kale chips recipe is so easy to make! They bake up perfectly crisp in just 20 minutes, and you can season them any way you like.

When I first tried making kale chips in the oven, I couldn’t believe how simple they were. All you need is fresh kale, a baking sheet, and a hot oven. This recipe turned me from someone who wasn’t the biggest fan of kale into someone who makes kale chips all the time.

What I love most is how fun they are to season. Use your favorite spice blends, or keep things simple with a sprinkle of salt. I’ve shared a few of my go-to flavor ideas below!

Key Ingredients

• Kale: You can make kale chips with any variety, but my favorite is curly kale, which is also the most common. I love the curly, ruffled leaves—they crisp up beautifully in the oven. Lacinato kale (also called Tuscan or dinosaur kale) works well, too. It’s a bit thicker, so the chips turn out heartier and slightly less delicate.
• Olive Oil: I like using extra-virgin olive oil for its flavor, especially since we’re not cooking at super high heat. If you prefer to avoid heating olive oil, avocado oil is a great alternative.
• Salt and Pepper: Be generous when seasoning with salt (I like fine sea salt) and fresh ground black pepper. Below, I’ve also shared some spices/spice blends that work well for kale chips.
• Optional Seasonings: Consider spicing up the chips with Cajun seasoning, Old Bay, seasoned salt, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, or lime zest. I like to sprinkle extra spices after baking while the chips are still warm. In the photo below, I’ve added lime zest and chili powder for chili-lime kale chips!

Find the full recipe with measurements below.

How to Make Kale Chips

Tip 1: Prep the kale. Start by removing the leaves from the thick, woody stalks. (You can save the stalks for vegetable broth.) Tear the leaves into large pieces, and remember, they’ll shrink a bit as they bake, so make them slightly larger than tortilla chips.

Tip 2: Rinse and dry well. Rinse the kale thoroughly, then make sure that it is 100% dry. Any leftover moisture will cause the kale to steam rather than crisp. A salad spinner works best, but you can also pat the leaves dry with a clean kitchen towel or paper towels.

Tip 3: Add oil and salt. Toss the dry kale with a drizzle of oil and a sprinkle of salt (or seasoned salt), then bake. If you plan to add other seasonings, it’s best to sprinkle them on after baking while the chips are still warm.

Tip 4: Don’t crowd the pan. Spread the kale out in a single layer on a large baking sheet. Overcrowding traps steam and prevents crisping.

Tip 5: Bake until crisp. Bake the kale chips at 350°F for 10 to 12 minutes, until crisp and lightly browned. Keep an eye on them near the end, as they can go from perfect to overdone quickly. Once baked, enjoy them as-is or toss with your favorite seasonings.

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Saucy and packed with flavor, this sweet chili chicken is a weeknight winner! Tender chicken bites get a crunchy coating, then get tossed in a sticky, sweet, and slightly spicy sauce. YUM!

Ingredients for Sweet Chili Chicken

• Chicken: Boneless skinless chicken thighs can be used in place of the chicken breast if you prefer.
• Oil: Vegetable or canola oil is best for frying the chicken! Add more oil, if needed, to prevent the chicken from sticking.
• Sweet Chili Sauce: Store-bought bottled sauce makes this recipe super easy, but if you prefer homemade, use my recipe!

How to Make Sweet Chili Chicken

This sweet chili chicken recipe is quick, easy, and packed with sticky, sweet goodness that clings to every crispy bite. Serve it with fried rice and Kung Pao Brussels sprouts for an Asian inspired meal.

1. Season Chicken: Place chicken pieces into a large bowl, then season with garlic salt and paprika. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken evenly.
2. Coat in Cornstarch*: Transfer the chicken to a large Ziplock bag. Add 1 cup of cornstarch to the bag, then seal it and shake to coat the chicken well.
3. Pan Fry Chicken: In a medium sized frying pan over medium high heat, add vegetable oil for frying. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned.
4. Add Sauce & Serve: Pour Thai sweet chili sauce and toss to coat well. Garnish with diced green onions, if desired. Serve sweet chili chicken over rice and enjoy!

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Dinner

3 Packet Crockpot Chicken

4 hours 5 minutes

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Make this copycat Raising Cane’s chicken tenders at home, no drive-thru required. An easy marinade, simple ingredients, and a quick fry give you crisp, light chicken and that unmistakable Cane’s sauce for a fraction of the cost.

Raising Cane’s Chicken Tenders Ingredients

• Bring the Heat! Add 1-2 teaspoons of hot sauce to the marinade and a pinch or two of cayenne pepper to the breading for added heat.
• Buttermilk: Don’t have buttermilk, make your own. It won’t be as thick, so the breading may not stick as well, but in a pinch, it can work.
• Chicken: Remove the tendons from the chicken tenders before marinating, or use chicken breasts, sliced into even vertical pieces.

How to Make Raising Cane’s Chicken

If you’re craving Cane’s but don’t want to leave the house or pay the higher restaurant prices. You can make them at home, and it’s easier than you’d think!

1. Trim & Season Chicken: Trim the chicken by removing the tendons. Add the chicken to a large bowl. Add the buttermilk, salt, pepper, onion powder, garlic powder, and paprika to the bowl with the chicken. 
2. Marinate: Toss everything together until well combined and the chicken is fully coated. Let it marinate for at least 4 hours, or up to 24 hours.
3. Heat Oil & Make Breading: When ready to fry, add 5-6 cups of vegetable oil to a large, deep pot until it is about 2 inches deep. Heat over high heat until it reaches 350°F. Meanwhile, combine the flour, cornstarch, salt, pepper, onion powder, garlic powder, and paprika in a large bowl.
4. Dip Chicken In Breading: Remove the chicken strips from the marinade, one at a time, letting the excess marinade drip off before adding them to the breading mixture.
5. Double Dip: Coat each piece of chicken fully with the breading mixture. Press it onto the chicken with your hands, then dip it back into the marinade, then back into the flour mixture. This double-breading will give you an extra-flaky coating.
6. Fry & Drain: Fry the breaded chicken in batches for 5-7 minutes, flipping them halfway through, until the thickest part of the tenders reaches 165°F. Transfer them to a baking pan lined with paper towels or a wire rack to drain. Serve Raising Cane’s Chicken Tenders with crinkle-cut fries, coleslaw, and  Cane’s Sauce

More Copycat Recipes To Try

If you loved this Copycat Raising Cane’s Chicken Tender recipe, you’ll love all of my other copycat recipes. What copycat recipe would you like me to try next?

Recipe Skill Levels

Copycat Crumbl Cookies

40 minutes

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Skip the takeout and make this easy baked General Tso’s chicken at home! It’s crispy, saucy, and perfectly sweet with just the right amount of heat, no deep fryer required.

Baked General Tso’s Chicken Ingredients

• Chicken: We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!

How to Make Baked General Tso’s Chicken

The magic of this General Tso Chicken recipe is in how simple it is. Taking a few extra minutes to brown the chicken first makes it golden, crispy, and even more irresistible. Want to skip the oven? Make my One-Pan General Tso’s Chicken. It’s similar to my sweet chili chicken. They are all seriously better than takeout!

1. Cut Chicken and Coat in Egg: Preheat the oven to 350ºF, then spray a 9×13-inch baking dish with non-stick cooking spray. Cut the chicken into bite sized pieces and place in a large bowl. Crack the egg on top of the chicken and massage it in with your hand to coat the chicken.
2. Toss in Cornstarch: Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat well.
3. Sear Chicken: In a large skillet over medium-high heat, add oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you’ll finish cooking it later.
4. Transfer to Baking Dish: Place the chicken in the prepared baking dish.
5. Make the Sauce: In a medium bowl, whisk together hoisin sauce, soy sauce, brown sugar, fresh garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes. 
6. Bake: Pour the sauce over the chicken, then bake for 45 minutes. Stir every 15 minutes so that it is coated in the sauce. Garnish with green onions, then serve with rice or noodles and enjoy!

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Dinner

Slow Cooker Beef and Broccoli

3 hours 20 minutes

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