Buffalo Chicken Cutlets with Ranchy Celery Slaw

Crispy, spicy, cool, and creamy — this dish hits all the right notes. These Buffalo Chicken Cutlets are coated in crunchy kettle chips, drenched in fiery buffalo sauce, and served alongside a ranch-style celery slaw that cools everything down in the most refreshing way. It’s the kind of recipe that feels indulgent yet balanced, bold yet comforting, and trust me, it’s worth every bite.

Behind the Recipe

This recipe came to life on a game day when I wanted something a little different from the usual wings but still packed that Buffalo-style heat. I had some kettle chips in the pantry, a few chicken breasts thawing, and a bowl of ranchy celery slaw leftover from a barbecue. The combo was magic — crisp meets creamy, heat meets herbaceous cool, and now it’s a must-make in my house anytime we want that classic wing flavor in a new form.

Recipe Origin or Trivia

Buffalo-style dishes trace back to Buffalo, New York, where the original hot wings were born in the 1960s. Since then, buffalo sauce has become a flavor icon — tangy, spicy, buttery, and endlessly versatile. This twist on the classic swaps wings for chicken cutlets and the usual carrot and celery sticks for a creamy, herb-loaded slaw. It’s everything you love about buffalo wings, reimagined.

Why You’ll Love Buffalo Chicken Cutlets with Ranchy Celery Slaw

These aren’t your average chicken cutlets — they’re bold, crispy, and perfect for weeknights or weekend gatherings.

Versatile: Great in sandwiches, wraps, or served as a main dish.

Budget-Friendly: Uses pantry staples and accessible ingredients.

Quick and Easy: Ready in under 30 minutes with minimal prep.

Customizable: Adjust the heat, swap proteins, or tweak the slaw to your taste.

Crowd-Pleasing: Everyone loves the combo of spicy and creamy.

Make-Ahead Friendly: Slaw can be made in advance and chilled.

Great for Leftovers: Cutlets reheat well and make great next-day meals.

Chef’s Pro Tips for Perfect Results

Follow these tips for that perfect crispy-cooled contrast.

1. Pound chicken evenly: Ensures even cooking and maximum crunch.
2. Use kettle chips: They’re thicker and crispier than regular chips.
3. Double dredge: Flour, egg, chip crumbs — no skipping steps.
4. Toss in warm buffalo sauce last minute: Keeps the coating crisp yet saucy.
5. Chill the slaw: Makes the flavors meld and keeps it refreshing.

Kitchen Tools You’ll Need

Just a few basics will get the job done.

Meat Mallet: For pounding chicken evenly.

Three Shallow Dredging Bowls: One each for flour, eggs, and chips.

Large Skillet: For shallow frying the cutlets.

Mixing Bowl: For tossing together your slaw.

Tongs or Slotted Spoon: To turn and remove cutlets without breaking the crust.

Ingredients in Buffalo Chicken Cutlets with Ranchy Celery Slaw

Each ingredient brings bold flavor or cool balance — together, they’re bliss.

For the Chicken Cutlets:

1. Chicken Breast: 1.5 lbs, large and skinless. Lean and perfect for pounding thin.
2. Kettle-Cooked Potato Chips: 2 cups, crushed. Provides the ultra-crispy coating.
3. Flour: 1 cup. Helps the egg stick and creates a barrier for extra crunch.
4. Eggs: 2 large. Binds the coating to the chicken.
5. Avocado Oil: 1/2 cup. High smoke point, perfect for frying.
6. Buffalo Sauce: 1 cup. Frank’s RedHot Original is classic and flavorful.
7. Butter: 2 tablespoons. Mixed with sauce to create that velvety buffalo finish.

For the Ranchy Celery Slaw:

8. Mayonnaise: 1 cup. Creamy base that ties the dressing together.
9. Labneh (or Sour Cream/Greek Yogurt): 1/2 cup. Adds tang and richness.
10. Celery: 2 stalks, thinly sliced. Brings crunch and coolness.
11. Fresh Herbs (Dill, Parsley, Chives): 1 tablespoon, chopped. For a ranch-style punch.
12. Lemon Juice: 1 tablespoon. Adds brightness and balance.
13. Milk: 2 tablespoons. Adjusts the dressing to the right consistency.

Ingredient Substitutions

Need to swap something? No problem.

Chicken Breast: Use thighs or plant-based cutlets.

Kettle Chips: Gluten-free chips or crushed cornflakes.

Flour: Almond flour or gluten-free flour.

Eggs: Use vegan egg replacer.

Avocado Oil: Canola or vegetable oil work too.

Labneh: Greek yogurt or sour cream.

Fresh Herbs: Dried herbs work in a pinch.

Ingredient Spotlight

Buffalo Sauce: A tangy mix of hot sauce and butter that coats the cutlets in fiery, flavorful glaze.

Celery: The crunch in the slaw that cools and balances the buffalo heat like no other.

Instructions for Making Buffalo Chicken Cutlets with Ranchy Celery Slaw

Let’s build this flavor bomb step-by-step — you’re going to love it.

1. Preheat Your Equipment:
Heat a large skillet over medium-high heat with avocado oil for shallow frying.

2. Combine Ingredients:
Set up dredging stations: flour in one bowl, beaten eggs in another, crushed chips in the third. Pound chicken breasts to even thickness.

3. Prepare Your Cooking Vessel:
Ensure your skillet is hot and oil is shimmering. Line a plate with paper towels for draining.

4. Assemble the Dish:
Dredge chicken in flour, dip into eggs, then coat in crushed chips, pressing to adhere.

5. Cook to Perfection:
Fry each cutlet 3–4 minutes per side until golden and cooked through. Drain briefly on paper towels.

6. Finishing Touches:
Melt butter with buffalo sauce in a small pan. Toss warm cutlets in the sauce or drizzle generously.

7. Serve and Enjoy:
Whisk together all slaw ingredients and chill until ready. Serve cutlets hot with a big scoop of ranchy celery slaw on the side.

Texture & Flavor Secrets

The cutlets are super crispy from the chips and coated in a buttery, tangy buffalo glaze. The slaw is creamy, cool, and herby with just enough crunch to balance every spicy bite. Together, they hit creamy, crunchy, spicy, and cool in perfect harmony.

Cooking Tips & Tricks

• Crush chips finely but leave some texture.
• Fry in batches to avoid soggy coating.
• Toss slaw right before serving to keep it fresh.

What to Avoid

Avoid these common mistakes for the best results.

• Skipping the dredging steps: It keeps the crust intact.
• Using cold oil: Won’t crisp the cutlets properly.
• Overdressing the slaw: Makes it watery and heavy.

Nutrition Facts

Servings: 4
Calories per serving: 590

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

The slaw can be made up to 24 hours ahead and chilled. Chicken can be breaded and stored in the fridge for a few hours before frying. Leftover cutlets reheat best in a toaster oven or skillet to bring back the crunch. The slaw holds up well for up to 2 days in the fridge.

How to Serve Buffalo Chicken Cutlets with Ranchy Celery Slaw

Serve the cutlets hot with the slaw on the side or stacked on a sandwich bun with slaw inside for a crispy-spicy sandwich. Add pickles, extra buffalo drizzle, or a side of fries or sweet potato wedges for a complete meal.

Creative Leftover Transformations

Don’t let extras go to waste — turn them into something new.

• Buffalo Chicken Wrap: Slice cutlets and wrap with slaw in a tortilla.
• Crispy Chicken Salad: Top a mixed greens salad with sliced cutlets and ranch dressing.
• Buffalo Tacos: Use chopped cutlets in taco shells with slaw and cheese.
• Game Day Nachos: Chop and layer on chips with cheese, bake, and drizzle with extra buffalo sauce.

Additional Tips

• Add a pinch of garlic powder to the flour for more flavor.
• A splash of pickle brine in the slaw dressing brightens everything up.
• Use an ice cream scoop to portion slaw neatly.

Make It a Showstopper

Serve stacked on a wooden platter with a bowl of slaw, extra sauce for drizzling, and fresh herbs sprinkled over top. A drizzle of ranch or blue cheese dressing across the cutlets takes it to the next level.

Variations to Try

• Honey Buffalo: Add a tablespoon of honey to the buffalo sauce for sweetness.
• Blue Cheese Slaw: Sub labneh with blue cheese for a tangy kick.
• Spicy Slaw: Add minced jalapeños or hot sauce to the dressing.
• Baked Version: Bake cutlets at 425°F for 20 minutes, flipping halfway.
• Buffalo Chicken Bowls: Serve cutlets over rice with slaw and avocado.

FAQ’s

Q1: Can I bake the cutlets instead of frying?
Yes! Bake at 425°F for about 20 minutes, flipping once.

Q2: Is the slaw spicy?
Nope, it’s cool and creamy — perfect for balancing the buffalo heat.

Q3: Can I use another type of chip?
Definitely — try BBQ or jalapeño chips for extra flavor.

Q4: How do I make this gluten-free?
Use almond flour and gluten-free chips.

Q5: Can I make this dairy-free?
Yes, use dairy-free butter and mayo alternatives.

Q6: Can I use pre-cooked chicken?
It won’t be the same, but yes — just coat and crisp in a pan.

Q7: Is it kid-friendly?
Mild buffalo sauce makes it great for kids, or serve sauce on the side.

Q8: How do I store leftovers?
Keep cutlets and slaw separate in airtight containers in the fridge.

Q9: What’s a good side dish?
Try roasted potatoes, corn on the cob, or pickles.

Q10: Can I prep the slaw in advance?
Yes! It actually gets better after a few hours in the fridge.

Conclusion

Buffalo Chicken Cutlets with Ranchy Celery Slaw is one of those dishes that feels like a splurge but is simple enough for weeknight dinners. It’s bold, crispy, creamy, and downright addictive. Whether you serve it as a main, in sandwiches, or at your next gathering — this one’s a total game-changer.

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