Buffalo Chicken Cutlets with Celery Ranch Slaw

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.