Buffalo Chicken Cutlets with Ranchy Garlicky Green Goddess
Buffalo Chicken Cutlets with Ranchy Garlicky Green Goddess
Ingredients
For the Buffalo Chicken Cutlets
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Buffalo sauce, divided
- 2 cups vegetable oil, for frying, or as needed
For the Ranchy Garlicky Green Goddess Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons buttermilk, or milk, as needed for consistency
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese crumbles
Instructions
- 1
Prepare the chicken cutlets: Place each chicken breast between two sheets of plastic wrap. Using a rolling pin or the flat side of a meat mallet, pound the chicken until it is about 1/4-inch thick. Cut each pounded chicken breast in half to create 4 cutlets.
⏱️ 10 min
- 2
Set up the breading station: In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In a second shallow dish, whisk the eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 5 min
- 3
First Buffalo sauce coating: Pour 1/2 cup of Buffalo sauce into a shallow bowl. Dip each flattened chicken cutlet into the Buffalo sauce, ensuring it is fully coated.
⏱️ 3 min
- 4
Bread the chicken: Dredge each sauced chicken cutlet in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet firmly into the panko breadcrumbs, ensuring it is completely coated on all sides.
⏱️ 7 min
- 5
Prepare the Green Goddess dressing: In a small bowl, whisk together the mayonnaise, sour cream, parsley, chives, dill, minced garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper. If the dressing is too thick, whisk in buttermilk or milk 1 tablespoon at a time until desired consistency is reached. Set aside.
⏱️ 5 min
- 6
Fry the chicken: Heat the vegetable oil in a large frying pan over medium-high heat until it reaches 350°F (175°C), or a small piece of breading sizzles immediately when dropped in. Carefully place 2 chicken cutlets into the hot oil, being careful not to overcrowd the pan.
⏱️ 2 min•🌡️ 350
- 7
Cook until golden brown: Fry the chicken cutlets for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 8 min
- 8
Drain and second sauce coating: Remove the cooked chicken cutlets from the pan and place them on a paper towel-lined plate to drain any excess oil. While still hot, dip each fried cutlet into the remaining 1/2 cup of Buffalo sauce, ensuring a generous coating.
⏱️ 5 min
- 9
Assemble the salad: In a large mixing bowl, combine the chopped romaine lettuce, sliced cucumber, and sliced red onion. Pour about half of the prepared Ranchy Garlicky Green Goddess dressing over the greens and toss gently to coat.
⏱️ 3 min
- 10
Serve: Place one sauced Buffalo chicken cutlet on each serving plate. Top each cutlet with a generous portion of the dressed salad. Sprinkle with blue cheese crumbles and drizzle with additional Ranchy Garlicky Green Goddess dressing as desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Cutlets with Ranchy Garlicky Green Goddess
For the Buffalo Chicken Cutlets
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Buffalo sauce, divided
- 2 cups vegetable oil, for frying, or as needed
For the Ranchy Garlicky Green Goddess Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons buttermilk, or milk, as needed for consistency
For the Salad
- 6 cups romaine lettuce, chopped
- 1 cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese crumbles
Instructions
- 1
Prepare the chicken cutlets: Place each chicken breast between two sheets of plastic wrap. Using a rolling pin or the flat side of a meat mallet, pound the chicken until it is about 1/4-inch thick. Cut each pounded chicken breast in half to create 4 cutlets.
⏱️ 10 min - 2
Set up the breading station: In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In a second shallow dish, whisk the eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 5 min - 3
First Buffalo sauce coating: Pour 1/2 cup of Buffalo sauce into a shallow bowl. Dip each flattened chicken cutlet into the Buffalo sauce, ensuring it is fully coated.
⏱️ 3 min - 4
Bread the chicken: Dredge each sauced chicken cutlet in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet firmly into the panko breadcrumbs, ensuring it is completely coated on all sides.
⏱️ 7 min - 5
Prepare the Green Goddess dressing: In a small bowl, whisk together the mayonnaise, sour cream, parsley, chives, dill, minced garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper. If the dressing is too thick, whisk in buttermilk or milk 1 tablespoon at a time until desired consistency is reached. Set aside.
⏱️ 5 min - 6
Fry the chicken: Heat the vegetable oil in a large frying pan over medium-high heat until it reaches 350°F (175°C), or a small piece of breading sizzles immediately when dropped in. Carefully place 2 chicken cutlets into the hot oil, being careful not to overcrowd the pan.
⏱️ 2 min•🌡️ 350 - 7
Cook until golden brown: Fry the chicken cutlets for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 8 min - 8
Drain and second sauce coating: Remove the cooked chicken cutlets from the pan and place them on a paper towel-lined plate to drain any excess oil. While still hot, dip each fried cutlet into the remaining 1/2 cup of Buffalo sauce, ensuring a generous coating.
⏱️ 5 min - 9
Assemble the salad: In a large mixing bowl, combine the chopped romaine lettuce, sliced cucumber, and sliced red onion. Pour about half of the prepared Ranchy Garlicky Green Goddess dressing over the greens and toss gently to coat.
⏱️ 3 min - 10
Serve: Place one sauced Buffalo chicken cutlet on each serving plate. Top each cutlet with a generous portion of the dressed salad. Sprinkle with blue cheese crumbles and drizzle with additional Ranchy Garlicky Green Goddess dressing as desired. Serve immediately.
⏱️ 2 min