Description
Crispy Buffalo Chicken Cutlets coated in crushed kettle chips and drizzled with tangy buffalo sauce, served alongside a creamy, herb-filled ranchy celery slaw. This bold and cooling combo is the ultimate comfort food twist.
Ingredients
Scale
- 1.5 lbs chicken breast, large and skinless
- 2 cups kettle-cooked potato chips, crushed
- 1 cup flour
- 2 large eggs
- 1/2 cup avocado oil
- 1 cup buffalo sauce (Frank’s RedHot Original recommended)
- 2 tablespoons butter
- 1 cup mayonnaise
- 1/2 cup labneh (or sour cream/Greek yogurt)
- 2 stalks celery, thinly sliced
- 1 tablespoon fresh herbs (dill, parsley, chives), chopped
- 1 tablespoon lemon juice
- 2 tablespoons milk
Instructions
- Place flour, beaten eggs, and crushed chips in three separate shallow bowls for dredging.
- Pound chicken breasts to even thickness.
- Coat each breast in flour, then egg, then crushed chips, pressing to adhere.
- Heat avocado oil in a large skillet over medium-high heat.
- Fry each cutlet for 3–4 minutes per side until golden brown and fully cooked. Drain on paper towels.
- Melt butter and mix with buffalo sauce in a small pan.
- Drizzle buffalo sauce over hot cutlets or toss to coat.
- In a bowl, whisk together mayonnaise, labneh, herbs, lemon juice, and milk until smooth.
- Fold in sliced celery to complete the slaw. Chill until serving.
- Serve crispy cutlets hot with a generous scoop of slaw on the side.
Notes
- Use kettle chips for extra crunch and flavor.
- Chill the slaw ahead of time to deepen flavor.
- Bake cutlets instead of frying for a lighter option.
- Slaw can be made up to a day in advance and stored in fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg