Buffalo chicken cutlets feature thin-pounded chicken breasts breaded in crushed potato chips for extra crunch, then tossed in a classic buffalo butter sauce. A creamy celery and avocado slaw with homemade ranch dressing provides a cooling contrast to the spicy heat.
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First, make the ranch dressing. In a small bowl, combine sour cream, dried dill, garlic powder, onion powder, and lemon juice. Whisk until smooth and season with black pepper.
Prepare the slaw. In a larger bowl, combine the thinly sliced celery and diced avocado.
Pour the homemade ranch dressing over the celery and avocado. Season with more black pepper and toss gently to combine. Set aside.
Make the buffalo sauce. In a small saucepan over medium heat, melt the butter. Whisk in the hot sauce until fully combined. Keep warm.
Prepare the breading. Crush the potato chips in their bag using a rolling pin, then pour the crumbs into a shallow dish.
Set up a three-stage breading station: one shallow dish with flour, a second with the beaten eggs, and the third with the crushed potato chips.
Dredge each chicken cutlet first in flour, shaking off any excess. Then, dip it into the egg wash, allowing excess to drip off. Finally, press the cutlet firmly into the potato chip crumbs, ensuring it's fully coated on both sides.
Heat about an inch of vegetable oil in a large skillet over medium-high heat. Carefully place the breaded cutlets in the hot oil and fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.
Using tongs, transfer the cooked chicken cutlets to the saucepan with the warm buffalo sauce and toss to coat completely.
Place the sauced cutlet on a cutting board and slice into strips.
Arrange the sliced buffalo chicken on a plate and top generously with the celery ranch slaw. Serve immediately.
Store chicken cutlets and slaw in separate airtight containers for up to 2 days; reheat cutlets in a 350°F oven for 8–10 minutes to restore crispness, and do not reheat the slaw.
Yes — pound whole chicken breasts to 1/4-inch thickness to create cutlets, then proceed with breading and cooking.
Plain, lightly salted potato chips work best; crush them finely but leave some texture. Avoid heavily flavored varieties to prevent overpowering the buffalo sauce.
Toss the cutlets in buffalo sauce just before serving, and serve immediately. If made ahead, coat only when ready to eat.
Yes — prepare the ranch dressing up to 2 days ahead and refrigerate. Make the slaw no more than 2 hours before serving to prevent wilting.
Store cutlets and slaw separately in airtight containers for up to 2 days. Reheat cutlets in a 350°F oven for 8–10 minutes to restore crispness.
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