Buffalo Chicken Cutlets

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If you’re craving bold flavors with a refreshing twist, these Buffalo Chicken Cutlets with Cucumber Ranch Slaw are the perfect answer. Crispy, juicy chicken gets a spicy kick from classic Buffalo sauce, while the cool, creamy cucumber ranch slaw adds a crunchy, tangy contrast that balances the heat beautifully. Whether you’re serving this up for a weeknight dinner or a casual get-together, this dish is a crowd-pleaser that’s as satisfying as it is simple to make.

Why you’ll love these chicken potato cutlets

Extra crispy texture from the crushed chips.
Bold, salty flavor that beats plain breadcrumbs.
Cool, crisp cucumber slow makes the perfect balance to the spicy buffalo chicken.

Here’s what you’ll need to make it

5 bowls: 3 for breading your chicken cutlets, 1 for the ranch and 1 for the cucumbers, onion and avocado.
1 Frying Pan: deep enough for frying.
1 plate: a plate or a pan to lay your chicken on after frying.
1 Cutting board: for cutting your chick…
1 mallet: for pounding your chicken flat.
1 Knife: for cutting your chicken.
plastic wrap: for pounding your chicken flat.

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Ingredients & substitutions

CHICKEN CUTLETS
2 large chicken breasts Cut the long way and pounded thin
3/4 cup flour
2 eggs beaten
8 oz bag of potato chips crushed.
avocado oil for frying
1 cup Frank’s red hot buffalo sauce or your favorite buffalo sauce
CUCUMBER RANCH SLAW
5 mini cucumbers julienne sliced
1/4 red onion thinly sliced
1 avocado diced
RANCH DRESSING
1 cup mayonnaise
3 ounces buttermilk
1 tsp onion powder
1 tsp garlic powder
1 tbsp dried dill
1/2 tsp salt
1/2 tsp honey
1/2 tsp Dijon
1/2 tsp Worcestershire
1/2 tsp black pepper

How to make these crispy chicken cutlets

Step 1. In a bowl, whisk together all ingredients for the ranch dressing. Set aside.

Step 2. Chop all veggies for the slaw. Add to a bowl, and add dressing to your likeness. There may be dressing leftover.

Step 3. Cut your chicken breasts in half the long way and pound them thin, to about 1/4 inch thick. To do this, cover with plastic wrap and pound with a mallet.

Step 4. To a large frying pan, add enough avocado oil to shallow fry your chicken breasts. Heat over medium heat.

Step 5. While your oil heats, bread your chicken. Use three bowls: put your beaten eggs in one, flour in another, and lastly your crushed potato chips.

Step 6. Dip your chicken cutlets first in the flour, then the egg, then the potato chips, making sure to cover all sides. Do this with each cutlet, and fry to golden brown on both sides. Should take about 3-4 minutes per side. Once fried, lay on a paper towel lined plate.

Step 7. while the cutlets are hot, toss in the buffalo sauce, making sure all sides are coated with sauce.

Step 8. Plate the chicken cutlet, top with the cucumber ranch slaw and enjoy!

FAQs about crispy chicken cutlets recipe

How do I make sure my chicken cutlets stay crispy?

Use a dry coating (like breadcrumbs or crushed chips), fry at the right temperature (350–375°F), and avoid overcrowding the pan. Let them rest on a wire rack instead of paper towels to prevent sogginess.

Can I bake crispy chicken cutlets instead of frying?

Yes! Place them on a wire rack set over a baking sheet, spray with cooking oil, and bake at 425°F until golden and cooked through (about 20–25 minutes).

How thin should I pound the chicken?

About ¼-inch thick ensures even cooking and maximum crispiness without drying out the meat.

More easy chicken recipes

Buffalo chicken cutlets with cucumber ranch is a flavorful dish featuring crispy, spicy chicken cutlets coated in tangy Buffalo sauce, served with a cool, creamy cucumber ranch slaw.

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 40

Course Appetizer, dinner, lunch

Cuisine American

Servings 4 servings

Calories 400 kcal

Equipment

5 bowls
1 Frying Pan
1 plate
1 Cutting board
1 mallet
1 Knife
plastic wrap

Ingredients

Chicken Cutlets

2 large chicken breasts Cut the long way and pounded thin
3/4 cup flour
2 eggs beaten
8 oz bag of potato chips crushed.
avocado oil for frying
1 cup Frank’s red hot buffalo sauce or your favorite buffalo sauce

Cucumber Ranch Slaw

5 mini cucumbers julienne sliced
1/4 red onion thinly sliced
1 avocado diced

Ranch Dressing

1 cup mayonnaise
3 ounces buttermilk
1 tsp onion powder
1 tsp garlic powder
1 tbsp dried dill
1/2 tsp salt
1/2 tsp honey
1/2 tsp Dijon
1/2 tsp Worcestershire
1/2 tsp black pepper

Instructions

In a bowl, whisk together all ingredients for the ranch dressing. Set aside.
Chop all veggies for the slaw. Add to a bowl, and add dressing to your likeness. There may be dressing leftover.
Cut your chicken breasts in half the long way and pound them thin, to about 1/4 inch thick. To do this, cover with plastic wrap and pound with a mallet.
To a large frying pan, add enough avocado oil to shallow fry your chicken breasts. Heat over medium heat.
While your oil heats, bread your chicken. Use three bowls: put your beaten eggs in one, flour in another, and lastly your crushed potato chips.
Dip your chicken cutlets first in the flour, then the egg, then the potato chips, making sure to cover all sides. Do this with each cutlet, and fry to golden brown on both sides. Should take about 3-4 minutes per side. Once fried, lay on a paper towel lined plate.
while the cutlets are hot, toss in the buffalo sauce, making sure all sides are coated with sauce.
Plate the chicken cutlet, top with the cucumber ranch slaw and enjoy!

Keyword buffalo chicken, chicken cutlets, cucumber ranch, cucumber ranch slaw