These Buffalo Chicken Cutlets with Ranch Kale Slaw are a fun dinner that feels restaurant-worthy, but comes together in just 30 minutes at home. Thin chicken cutlets are breaded in seasoned panko, baked until golden and crispy, and then coated in a homemade buttery buffalo sauce.
Serve them with a creamy ranch kale slaw for the ultimate combination of crispy, spicy, and cool and creamy in every single bite. This is the kind of dinner that everyone at the table will go crazy for! Looking for another fun buffalo chicken recipe? Try this buffalo chicken salad.
30 minutes
nostalgic flavor combo
Quick Look: Buffalo Chicken Cutlets with Ranch Kale Slaw
- ⏱️ Prep Time: 5 minutes
- 👩🍳 Cook Time: 25 minutes
- 🕖 Total Time: 30 minutes
- 🍗 Servings: 4 servings
- ⚡️ Calories: 628 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake chicken in oven at 425F
- 🛒 Main Ingredients: Chicken, panko breading, hot sauce, kale, ranch slaw dressing
- ⭐️ Difficulty: Medium. This comes together in 30 minutes, but has a couple of components
Why You’ll Love This Recipe
- Easy but packed with flavor. This will taste like a restaurant worthy dinner but it comes together in just 30 minutes making it a great option for meal prep or a quick dinner after a busy work day!
- Reheat and enjoy in various ways. I like to serve these buffalo chicken cutlets served on top of the kale salad as this recipe outlines but they also work great in a sandwich, wrap, or over another type of salad!
- Can be made gluten free. It is really easy to make this gluten free. Just sub regular panko bread crumbs for gluten free panko bread crumbs. Everything else in the dish is naturally gluten free.
For another flavorful buffalo chicken dish, try these buffalo chicken bites.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these cutlets and salad. For a full list of ingredients, see the full recipe.
BUFFALO CUTLET INGREDIENTS
- Olive oil – Used to pan-fry the cutlets. Use enough to coat the bottom of the pan well. You want the oil hot before adding the chicken so the panko crisps up quickly and evenly.
- Panko breadcrumbs – Panko breadcrumbs are the key to an extra crispy coating. They are coarser than regular breadcrumbs which means they fry up crunchier and lighter. Do not substitute regular breadcrumbs or the coating will be denser and less crispy.
- Boneless skinless chicken breast – The chicken breasts are butterflied or sliced into thin cutlets so they cook quickly and evenly. Thin cutlets are key because they cook all the way through in the same time it takes the panko to turn golden.
- Egg – The egg acts as the glue that helps the seasoned panko stick to the chicken. Make sure to coat the chicken thoroughly in the egg before pressing it into the breadcrumbs.
- Mayonnaise – A small amount of mayo is mixed into the egg wash which adds extra richness and helps the coating stay on during frying.
- Garlic powder – Adds savory depth to the panko coating.
- Chili powder – Adds a subtle warmth and slight heat to the breading that complements the buffalo sauce perfectly.
- Smoked paprika – Adds a smoky depth of flavor to the breading and gives the cutlets a beautiful golden color.
- Hot sauce – The base of the homemade buffalo sauce. Use your favorite brand. Frank’s RedHot is the classic choice and gives the most authentic buffalo flavor.
- Butter – Butter is melted into the hot sauce to create the buffalo sauce. It adds richness and gives the sauce that glossy, sticky coating that clings to the chicken. Do not skip the butter or the sauce will be too sharp and thin.
KALE SLAW INGREDIENTS - Kale – Kale is the base of the slaw and holds up much better than lettuce or cabbage under a creamy dressing. It stays firm and does not wilt quickly which makes this a great dish for serving or meal prepping.
- Mayonnaise – Mayo is the creamy base of the ranch slaw dressing. It coats the kale and balances out the spice of the buffalo chicken perfectly.
- Plain Greek yogurt – Greek yogurt lightens the dressing while adding extra creaminess and a subtle tang that tastes just like ranch.
- Ranch seasoning blend – Ranch seasoning is the shortcut that gives the slaw dressing its classic flavor without having to measure out a bunch of individual spices.
- Apple cider vinegar – A splash of vinegar adds brightness and helps tenderize the kale slightly so it is not too tough to eat.
Looking for another buffalo sauce flavored dish? Try these grilled buffalo chicken tenders.
How to make Buffalo Cutlets with Kale Slaw
Step 1: Preheat oven to 425F. While you do that, heat 1 tbsp olive oil in a frying pan over medium heat. When the oil is warm, add the panko breadcrumbs to the pan to toast. Toss frequently until golden brown, about 5-10 minutes.
Step 2: While you toast the breadcrumbs, cut the chicken breasts in half longways so that each one is a thinner fillet. Pound the fillets out just so they lay flat – you don’t need them too thin.*
In a shallow bowl, whisk together the egg, ¼ cup mayonnaise, 1 tsp garlic powder, 1 tsp chili powder and ¼ tsp smoked paprika. Pour toasted breadcrumbs into a separate bowl.
Set up breading station with the chicken fillets on a cutting board, mayo mixture in one bowl and panko in another.
Step 3: Using a basting brush, brush a generous amount of the mayo mixture onto the chicken fillets one at a time. Then, press them into the toasted panko so that they are well coated. Place directly on the greased baking sheet.
Once all of the cutlets are breaded, place baking sheet in the oven at 425F for 10 minutes. Gently flip the breasts and bake for another 5 minutes. Check for an internal temperature of at least 165F before removing from the oven.
Step 4: While the chicken cooks, prepare the ranch kale slaw. In a medium mixing bowl, whisk together greek yogurt, mayo, apple cider vinegar, onion powder, garlic powder, dill and parsley. Pour shredded kale into the bowl and use your hands to massage** the ranch into the kale (you can also use tongs, but hands work better)
Step 5: Melt the butter and hot sauce together in a double boiler or in the microwave at 30 second intervals. Mix thoroughly and set aside.
Brush the hot sauce and butter mixture over both sides of each cutlet while still warm. Top each cutlet with some of the ranch kale slaw and some crumbled parmesan cheese crisps.
*NOTE: Thinning the chicken is very important. If the chicken breasts are thick, slice them in half lengthwise to create thinner pieces, or place them between two sheets of plastic wrap and pound with a meat mallet until about half an inch thin. Thinner cutlets cook all the way through in the same time it takes the panko to get golden and crispy.
**NOTE: Kale should be massaged before being used in a slaw. Add the dressing to the kale and use your hands to squeeze and massage the kale for about a minute. This breaks down the tough fibers and makes the kale much more tender and easier to eat.
Mad’s Expert Tips for the Best Buffalo Chicken Cutlets with ranch kale slaw 🍗
- Pound the chicken thin, but not too thin. Thin cutlets are the key to getting the panko golden and crispy at the same time the chicken cooks all the way through. If the chicken is too thick the breading will burn before the inside is cooked.
- Press the panko on firmly. After dipping the chicken in the egg wash, press it into the panko coating on both sides and really pack it on. The more panko that sticks, the crispier the cutlet will be.
- Massage the kale. Do not skip this step! Massaging the kale with the dressing breaks down the tough fibers and makes the slaw tender, flavorful, and so much easier to eat.
Looking for another buffalo sauce recipe to try? Check out this crockpot buffalo chicken dip.
Recipe fAQs
Can I use an air fryer?
Yes! Air fry the breaded cutlets at 400F for 10-12 minutes, flipping halfway through, until crispy and cooked to an internal temperature of 165F.
What can I serve this with?
These buffalo chicken cutlets are great served on top of the ranch kale slaw as written, but they also work great in a sandwich, in a wrap, or sliced over a salad.
How do I store leftovers?
Store the cutlets and slaw separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer at 375F for a few minutes to get the crunch back. Do not reheat in the microwave or the coating will get soggy.
Storage
You can store the buffalo chicken cutlets and kale slaw separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer at 375F for a few minutes to get the crunch back. Do not reheat in the microwave or the coating will get soggy.
Other delicious Buffalo Sauce Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Buffalo Chicken Cutlets with Ranch Kale Slaw
Ingredients
Buffalo Cutlet Ingredients
- 1 tbsp olive oil
- 1 ¼ cup panko breadcrumbs
- 1 ½ lbs boneless skinless chicken breast
- 1 egg
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp chili powder
- ¼ tsp smoked paprika
- ¼ cup hot sauce
- ¼ cup butter ½ a stick
Kale Slaw Ingredients
- 2 tbsp greek yogurt
- 2 tbsp mayo
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried parsley
- 3 large handfuls shredded kale leaves
- ½ cup parmesan cheese crisps – broken into small pieces
Instructions
- Preheat oven to 425F and spray a metal sheet pan with oil. Heat 1 tbsp olive oil frying pan over medium heat. When the oil is warm, add the panko breadcrumbs to the pan to toast. Toss frequently until golden brown, about 5-10 minutes. Take care not to burn the panko because it can easily burn
- While you toast the breadcrumbs, cut the chicken breasts in half longways so that each one is a thinner fillet. Pound the fillets out just so they lay flat – you don’t need them too thin.
- In a shallow bowl, whisk together the egg, ¼ cup mayonnaise, 1 tsp garlic powder, 1 tsp chili powder and ¼ tsp smoked paprika. Pour toasted breadcrumbs into a separate bowl.
- Set up breading station with the chicken fillets on a cutting board, mayo mixture in one bowl and panko in another.
- Using a basting brush, brush a generous amount of the mayo mixture onto the chicken fillets one at a time. Then, press them into the toasted panko so that they are well coated. Place directly on the greased baking sheet
- Once all of the cutlets are breaded, place baking sheet in the oven at 425F for 10 minutes. Gently flip the breasts and bake for another 5 minutes. Check for an internal temperature of at least 165F before removing from the oven.
- While the chicken cooks, prepare the ranch kale slaw. In a medium mixing bow, whisk together greek yogurt, mayo, apple cider vinegar, onion powder, garlic powder, dill and parsley. Pour shredded kale into the bowl and use your hands to massage the ranch into the kale (you can also use tongs, but hands work better)
- Melt the butter and hot sauce together in a double boiler or in the microwave at 30 second intervals. Mix thoroughly and set aside.
- Brush the hot sauce and butter mixture over both sides of each cutlet while still warm. Top each cutlet with some of the ranch kale slaw and some crumbled parmesan cheese crisps.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply