Buffalo Chicken Schnitzel Recipe

Buffalo Chicken Schnitzel with ranch coleslaw on plate

Buffalo Chicken Schnitzel Recipe

Buffalo chicken schnitzel is a quick weeknight dinner made with crispy chicken cutlets, tangy buffalo sauce, and cooling ranch coleslaw.

Course Main Course

Cuisine American

Keyword buffalo chicken schnitzel

Prep Time 20

Cook Time 12

Rest Time 20

Total Time 52

Servings

Calories 569kcal

Ingredients

For the Buffalo Chicken Schnitzel

3 boneless skinless chicken breasts
⅓ cup all-purpose flour
2 eggs, lightly beaten
¼ cup milk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup finely ground breadcrumbs
½ cup canola oil for frying, divided
4 tablespoons butter, divided
12 ounces Frank’s RedHot Buffalo Sauce

For the Ranch Coleslaw

16 ounces tri-color coleslaw mix
1 cup thinkly sliced purple cabbage
¼ cup granulated sugar
¼ cup kosher salt
2-3 green onions, sliced
1 small carrot, julienned into thin strips
1 rib celery, sliced
¼ cup fresh parsley, chopped
½ cup Ranch dressing, store-bought or homemade
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

For the Buffalo Chicken Schnitzel

Prep the chicken. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
Bread the chicken. Add ⅓ cup flour to a shallow bowl. In another bowl, whisk 2 eggs with ¼ cup milk, and season with ½ teaspoon salt and ½ teaspoon black pepper. Add 1 cup breadcrumbs to another shallow bowl.
One at a time, lightly dredge the chicken breasts first in the flour, then the egg mixture, and then in the breadcrumbs, shaking off excess, and place on a wire rack.
Repeat with the remaining chicken breasts. Let the coated chicken rest at room temperature for 20 minutes to help set the coating.
Fry the chicken. Heat ¼ cup canola oil and 1 tablespoon butter in a heavy skillet over medium-high. Fry the chicken in batches, spooning the hot oil over the top of the chicken from time to time, until golden brown and crispy, 2-3 minutes on each side, flipping so the chicken breading doesn’t burn. Cook until the internal temperature reaches 160°F, then transfer to a platter and sprinkle with flaky salt.
Wipe out any crispy or burned bits or discard the oil altogether then add the remaining ¼ cup of oil and 1 tablespoon butter to the pan and repeat with the remaining chicken breasts.
Warm the buffalo sauce, and dip the chicken. In a large skillet over medium-high, melt 2 tablespoons butter with the rest of the Frank’s RedHot Buffalo Sauce. Dip the fried chicken cutlets in the buffalo sauce, plate, and top with ranch coleslaw, or serve with the extra buffalo sauce on the side.

For the Ranch Coleslaw

Crisp the coleslaw mix. Toss 16 ounces coleslaw mix and 1 cup sliced purple cabbage in a large bowl with ¼ cup sugar and ¼ cup kosher salt. Transfer to a strainer and place it in the sink or on a plate to catch moisture. Let sit for 5 minutes to draw out moisture from the cabbage, then rinse with very cold water. Spin the coleslaw mix in a salad spinner or pat dry with a tea towel, and place back in the bowl.
Mix it all together. Add 2-3 chopped green onions, 1 shredded carrot, 1 diced celery rib, ¼ cup chopped parsley, and ½ cup Ranch dressing. Season with ½ teaspoon kosher salt and ½ teaspoon ground black pepper, and toss well. Add more dressing and adjust seasoning as desired.

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