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Buffalo chicken cutlets with celery ranch slaw

Serves 1
instagram.com

Buffalo chicken cutlets with celery ranch slaw

instagram.com
Serves 1

Directions

  1. 1Cut each chicken breast in half lengthwise.
  2. 2Place each half between two sheets of plastic wrap or parchment paper, and pound using a mallet, rolling pin, or pan until about 1/2 inch thin.
  3. 3Set aside the pounded chicken.
  4. 4Grab three shallow bowls.
  5. 5In the first bowl, whisk together flour, paprika, garlic powder, and salt and pepper.
  6. 6In the second bowl, whisk together eggs and salt.
  7. 7In the third bowl, place the crushed up chips (you can crush them in a bag, or quickly pulse them in a food processor or blender).
  8. 8Dredge the chicken breast cutlets first in the flour mixture, then the egg wash, then the crushed chips.
  9. 9Meanwhile, heat avocado oil or another high heat oil in a heavy-bottomed pan over medium/medium-high heat until hot.
  10. 10Add one chicken cutlet at a time and fry until golden brown on both sides, a total of 5-8 minutes (internal temp should be 165).
  11. 11Remove fried chicken cutlets to a cooling rack or paper towel.
  12. 12Add butter, Frank’s RedHot Original, garlic powder, and cayenne pepper to taste to a small saucepan.
  13. 13Heat the buffalo sauce ingredients over medium low heat until butter has melted.
  14. 14Remove buffalo sauce from heat immediately.

Ingredients

  • 2 large chicken breasts
  • 0.75 cup flour
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 2 eggs
  • 1 7.5-oz bag kettle cooked potato chips, crushed into a powder
  • Avocado oil or another high heat oil, for frying
  • 8 tbsp butter
  • 0.66 cups Frank’s RedHot Original
  • 1 tsp garlic powder
  • Cayenne pepper to taste
  • salt and pepper

Equipment

plastic wrapparchment papermalletrolling pinpanthree shallow bowlsfood processor or blenderheavy-bottomed pancooling rack or paper towelsmall saucepan

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