Name: Buffalo Chicken Cutlets with Ranchy Celery Slaw You'll Love
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs Chicken Breasts (pounded thin for even cooking); 2 cups Potato Chips (kettle-cooked for extra crunch); 1 cup Flour (for dredging); 1 tbsp Paprika (for flavor enhancement); 1 tsp Garlic Powder (fresh is best); 2 large Eggs (to bind the coating); 1/2 cup Unsalted Butter (gives richness to the sauce); 1/2 cup Frank's RedHot Original (or your favorite hot sauce); 2 cups Celery (sliced); 1/2 cup Labneh (or sour cream/Greek yogurt); 2 tbsp Fresh Herbs (Dill, Parsley, Chives); 2 tbsp Lemon Juice (fresh is preferred); 2 tbsp Milk (for dressing consistency)

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The moment I first tasted buffalo wings at a local bar, I was hooked. The intense heat combined with a creaminess that balanced it perfectly created a flavor explosion. Now, I’ve transformed that same irresistible combination into a more accessible form—Buffalo chicken cutlets with a ranchy celery slaw. You won’t believe how easy it is to recreate those beloved flavors in a crispy cutlet that practically sings of game day excitement.

What sets these cutlets apart is their delightful crunch from a coating of kettle-cooked potato chips, providing that satisfying crunch we all crave. Slathering them with homemade buffalo sauce amps up the heat, while the vibrant ranchy celery slaw offers a refreshing contrast to the spice. Whether you’re looking to spice up a weeknight dinner or impress some friends at your next gathering, this dish is sure to please and delight. Let’s dive in and create something amazing together!

Why are buffalo chicken cutlets with a ranchy celery slaw a must-try?

Crispy, delectable texture: You’ll love the crunchy potato chip coating that adds a satisfying crunch to every bite.
Flavor explosion: The zesty buffalo sauce perfectly complements the creamy, tangy ranchy celery slaw for a balanced taste.
Quick and easy: This recipe comes together in under 30 minutes, making it a fantastic choice for busy weeknights.
Versatile options: Easily adapt this dish to be gluten-free and make it healthier by air frying if desired.
Crowd-pleaser: Perfect for gatherings, game days, or dinner parties—everyone will be asking for seconds!
Get ready to impress your family and friends with this irresistible dish!

Ingredients for Buffalo Chicken Cutlets with a Ranchy Celery Slaw

For the Chicken Cutlets
• Chicken Breasts – about 1.5 lbs, pounded thin for even cooking.
• Potato Chips – use kettle-cooked for extra crunch; can swap for gluten-free chips if needed.
• Flour – for dredging; consider gluten-free flour as a substitute.
• Paprika & Garlic Powder – fresh is best for enhancing flavor in the dredging mixture.
• Eggs – they help bind the coating; egg substitutes can be used if necessary.

For the Buffalo Sauce
• Unsalted Butter – gives richness to the sauce; adjust saltiness to taste.
• Frank’s RedHot Original – the classic base for buffalo sauce; feel free to choose your favorite hot sauce for variety.

For the Ranchy Celery Slaw
• Celery – adds a refreshing crunch and is the base for the slaw.
• Labneh (or sour cream/Greek yogurt) – creamy element for moisture; feel free to substitute with a creamy dressing of your choice.
• Fresh Herbs (Dill, Parsley, Chives) – brings aromatic flavor to the slaw; dried herbs can work in a pinch.
• Lemon Juice – brightens the flavors; fresh lemon is preferred for the best taste.
• Milk – adjusts the dressing consistency to your preference.

Unleash the deliciousness of these buffalo chicken cutlets with a ranchy celery slaw; your taste buds will thank you!

How to Make Buffalo Chicken Cutlets

Prep Chicken: Slice the chicken breasts into thin pieces (about ½ inch thick) to ensure they cook evenly and become tender.
Set Up Dredging Station: Arrange three bowls — one with flour, one with beaten eggs, and one filled with crushed potato chips. This makes coating your chicken cutlets a breeze!
Coat Chicken: Dredge each chicken piece in flour, ensuring it’s well-covered. Next, dip it into the egg, and finally coat it with those crunchy potato chips for that signature texture.
Fry Chicken: Heat oil in a heavy-bottomed pan over medium heat. Fry the coated cutlets for about 5-8 minutes until they’re golden brown and cooked through (internal temp should reach 165°F). Drain on paper towels.
Make Buffalo Sauce: In a saucepan, melt unsalted butter over low heat, then whisk in the Frank’s RedHot sauce and garlic powder until well combined and heated through.
Prepare Slaw: In a bowl, whisk together labneh (or your choice of creamy dressing), fresh herbs, spices, lemon juice, and milk. Toss this dressing with sliced celery until well mixed.
Serve: Toss the crispy cutlets in the buffalo sauce, plate them up, and top generously with the ranchy celery slaw. For a nice kick, sprinkle some blue cheese on top if you like.

Optional: Serve with a wedge of lemon for extra brightness.
Exact quantities are listed in the recipe card below.

Buffalo Chicken Cutlets Variations

Feel free to mix and match these variations to create a dish that suits your taste and dietary preferences!

Gluten-Free: Use gluten-free flour and chips for a celiac-friendly version without sacrificing crunch.
Dairy-Free: Substitute labneh with coconut yogurt or a dairy-free dressing for a creamy texture without dairy.
Vegetable Boost: Add shredded carrots or finely diced bell peppers to the slaw for extra color and nutrition.
Spice it Up: Incorporate cayenne pepper or crushed red pepper flakes in the buffalo sauce for an extra kick.
Herbal Twist: Experiment with different fresh herbs like cilantro or basil in the slaw for a unique flavor profile.
Avocado Swap: Replace avocado with diced sweet pickles for a tangy contrast to the spicy cutlets.
Cheesy Delight: Sprinkle crumbled feta or feta-like cheese over the slaw for added creaminess and flavor.
Air Fryer’s Best: Air fry the cutlets at 400°F for a crispy yet healthy alternative, reducing the need for oil.

Your journey into crafting the perfect plate of buffalo chicken cutlets with a ranchy celery slaw is now filled with flavorful possibilities!

What to Serve with Buffalo Chicken Cutlets with a Ranchy Celery Slaw?

Looking to create a delightful meal that pairs perfectly with those crispy cutlets? Here are some mouthwatering suggestions that will elevate your dining experience!

Creamy Mac and Cheese: The rich and cheesy goodness of macaroni complements the spicy cutlets, providing a comforting counterpart on your plate.
Crispy Sweet Potato Fries: The natural sweetness of the fries balances out the heat from the buffalo sauce, adding a delicious contrast in both flavor and texture.
Fresh Vegetable Platter: A colorful array of raw veggies like carrots, cucumbers, and bell peppers adds a refreshing crunch to your meal, perfect for some guilt-free snacking.
Coleslaw: A traditional slaw with a tangy dressing can enhance the crunch factor, creating a delightful textural contrast with the crispy chicken.
Light Beer or Sparkling Water: A cold beer beautifully cuts through the spiciness, while sparkling water adds a refreshing touch that cleanses your palate between bites.
Chocolate Chip Cookies: End your meal on a sweet note! The warm, gooey cookies provide a comforting finish that balances the dish’s heat wonderfully.

Each pairing is designed to complement the bold flavors of the buffalo chicken cutlets with a ranchy celery slaw, creating a meal that’s as exciting as it is delicious. Enjoy!

Make Ahead Options

These buffalo chicken cutlets with a ranchy celery slaw are fantastic for meal prep, allowing you to enjoy deliciousness with ease on busy weeknights! You can prepare the slaw dressing up to three days in advance and store it in an airtight container in the refrigerator. Additionally, you can coat the chicken cutlets and refrigerate them for up to 24 hours before frying; just remember to keep them covered to maintain crispness. When you’re ready to serve, simply fry the cutlets until golden, toss them in the buffalo sauce, and top with the freshly made slaw. This way, you won’t have to worry about dinner when life gets hectic—just as delicious and stress-free!

How to Store and Freeze Buffalo Chicken Cutlets

Fridge: Store leftover buffalo chicken cutlets in an airtight container for up to 3 days. Keep them separate from the slaw to maintain the cutlets’ crunch.

Freezer: You can freeze the cooked cutlets for up to 2 months. Place them in a single layer on a baking sheet, freeze until solid, then wrap tightly and transfer to an airtight freezer bag.

Reheating: Reheat in the oven at 375°F for about 10-15 minutes or in an air fryer at 375°F for 5-7 minutes until crispy. Avoid microwaving, as it may make cutlets soggy.

Celery Slaw Storage: The ranchy celery slaw is best enjoyed fresh, ideally within 1 day. If needed, store it in a separate airtight container in the fridge and use it within 2 days to maintain its flavor and texture.

Expert Tips for Buffalo Chicken Cutlets

Pound Evenly: Ensure chicken is uniformly pounded to ½ inch; this helps achieve even cooking and tenderness throughout.
Proper Coating: Avoid excess flour clumping by shaking off any dredging leftovers before dipping into the egg and potato chip mixture.
Oil Temperature: Use a heavy-bottomed pan to maintain oil temperature while frying; overheating can burn the cutlets before the center cooks through.
Air Frying Option: For a healthier take, air fry the buffalo chicken cutlets at 400°F for 10-15 minutes; they come out just as crispy without the extra oil.
Prep Ahead: Make the ranchy celery slaw dressing up to three days in advance to save time on busy weekdays; store it in an airtight container.

Buffalo Chicken Cutlets with a Ranchy Celery Slaw Recipe FAQs

How do I choose the best chicken breasts for my cutlets?
Absolutely! Look for chicken breasts that are firm and plump, with a light pink color. Avoid any that show signs of dark spots or an off odor. Organic or free-range options can provide better flavor, so consider them if available.

How should I store leftover buffalo chicken cutlets?
Leftover buffalo chicken cutlets can be stored in an airtight container for up to 3 days in the refrigerator. To keep them crispy, separate from the slaw and reheat in the oven or air fryer before enjoying them again.

Can I freeze the buffalo chicken cutlets?
Certainly! You can freeze the cooked cutlets for up to 2 months. First, place them in a single layer on a baking sheet and freeze until solid. Once frozen, wrap each cutlet tightly in plastic wrap and transfer them to an airtight freezer bag. This way, they’ll retain their delightful crunch!

What if my chicken cutlets aren’t crispy after frying?
If your chicken cutlets aren’t coming out crispy, it may be due to excess moisture. Ensure the chicken is patted dry before coating, and choose a heavy-bottomed pan to maintain the oil temperature. Fry in batches to prevent overcrowding, which can lower the oil’s heat.

Is this recipe suitable for gluten-free diets?
Very! You can easily adapt the buffalo chicken cutlets to be gluten-free by substituting regular flour with gluten-free flour and using gluten-free potato chips for the coating. Just be sure to check that your hot sauce is also gluten-free.

How can I keep my crunchy ranchy celery slaw fresh?
For optimal freshness, enjoy the ranchy celery slaw within a day of making it. If you need to store it longer, keep it in an airtight container and consume it within 2 days, as the celery may become limp over time. Making the dressing in advance is also a great way to save time!