Buffalo Fried Chicken Cutlets: Easy, Crispy, and Flavor-Packed
Buffalo Fried Chicken Cutlets are a straightforward, comforting option for a weeknight dinner or a casual weekend meal. The combination of a crispy crust and a tangy, peppery glaze makes them feel special without requiring a lot of fuss. If you’ve ever craved wings but want something a little more substantial on the plate, this version delivers all the vibes in a handheld, fork-friendly form. And yes, you can customize the heat level to suit your taste—keep it mild for kids or kick it up for a spicy lover in the house.
Ingredients for this Buffalo Fried Chicken Cutlets
- Boneless, skinless chicken breasts, pounded to an even thickness
- All-purpose flour
- Paprika, garlic powder, onion powder, salt, black pepper
- Eggs, beaten
- Buttermilk
- Vegetable oil for frying
- Hot sauce
- Melted butter
- Optional: cayenne pepper, Worcestershire sauce
- Optional toppings/dips: blue cheese or ranch dressing
Instructions
- Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to about 1/2 inch thick. This helps it fry evenly and stay juicy.
- Set up the dredging station: In a shallow dish, combine flour with paprika, garlic powder, onion powder, salt, and pepper. In another dish, whisk eggs with buttermilk.
- Dredge the chicken: Dip each cutlet into the flour mixture, shake off excess, then dip into the egg mixture, and finally return to the flour for a thicker crust.
- Heat the oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). The oil should be deep enough to come up the sides of the cutlets by about halfway.
- Fry: Add the cutlets in batches, avoiding overcrowding. Fry until golden and cooked through, about 3–4 minutes per side. Check with a thermometer—it should read 165°F (74°C) in the thickest part.
- Drain and glaze: Move the fried cutlets to a paper-towel-lined plate. While they’re still warm, whisk hot sauce with melted butter (and a pinch of cayenne or Worcestershire, if using), then toss the cutlets in the glaze or serve the sauce on the side for dipping.
- Serve: Pair with celery sticks and a dip like blue cheese or ranch for a classic Buffalo vibe.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 12 minutes total (depending on batch size)
- Active cooking time: about 20 minutes
- Hands-on time: 15 minutes
Tip: If you want to save time, you can prep the dredging mixture in advance and keep the buttermilk and egg mixture ready. The key is keeping the oil at a steady 350°F, so a quick check with a thermometer helps keep every batch crisp and not greasy.
Nutrition information
Per serving (about 1 cutlet with a portion of dipping sauce): roughly 520 calories. This can vary a bit depending on the exact oil absorption and how generously you sauced the cutlets. If you’re watching calories, you can bake the cutlets on a wire rack instead of frying—coat them in the seasoned flour and bake at 425°F (220°C) on a lightly greased sheet for about 15–18 minutes, flipping once, until crisp and cooked through.
Frequently asked questions
How can I make this lighter?
You can bake instead of frying. Prepare as directed, but arrange the coated cutlets on a wire rack over a baking sheet and bake at 425°F (220°C) for 15–18 minutes, flipping once. Use a light spray of oil to help crisp the crust. For dipping, choose a yogurt-based ranch to cut fat a bit while keeping creaminess.
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicier and more forgiving. They’ll take a bit longer to cook through, so monitor internal temperature and adjust frying time accordingly. Pounding thighs to even thickness helps them fry evenly.
What about leftovers?
Leftovers store well in the fridge for 2–3 days. Reheat in a hot oven or toaster oven for a few minutes to bring back some crunch. If you microwave them, they may lose some crispness, which is why the oven method is preferable.
Buffalo Fried Chicken Cutlets
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup buttermilk
- 2 cups vegetable oil for frying
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1 tbsp melted butter
- 1 pinch cayenne pepper (optional, to taste)
- 1 tbsp worcestershire sauce (optional)
- 1/2 cup blue cheese or ranch dressing for dipping (optional)
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness, about 1/2 inch. This helps the cutlets cook quickly and evenly.
- Set up your dredging station: in one bowl, mix flour with paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk eggs with buttermilk.
- Dip each chicken cutlet first into the flour mixture, shake off the excess, then dip into the egg mixture, and finally dredge again in the flour mixture for a thicker crust.
- Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). The oil should be deep enough to come halfway up the sides of the cutlets.
- Carefully place the cutlets in the hot oil in batches. Fry until golden and cooked through, about 3–4 minutes per side depending on thickness. Use a thermometer to ensure an internal temperature of 165°F (74°C).
- Transfer the fried cutlets to a paper-towel-lined plate to drain briefly.
- While the chicken rests, whisk together hot sauce, melted butter, and cayenne pepper if you like extra heat. Toss the warm cutlets in the sauce or serve the sauce on the side for dipping.
- If you prefer a touch of tang, drizzle a little Worcestershire sauce into the hot sauce mixture. Serve with celery sticks and your choice of blue cheese or ranch dressing for dipping.
