Description
A crispy and flavorful Buffalo Chicken Schnitzel served with a refreshing ranch coleslaw that balances the spicy tang of the buffalo sauce with creamy coolness. The chicken is tenderized thin, coated in a seasoned breadcrumb crust, fried to golden perfection, then dipped in warm buffalo sauce. The accompanying coleslaw is a vibrant mix of cabbage, carrot, celery, and herbs tossed in ranch dressing for a classic pairing.
Ingredients
For the Buffalo Chicken Schnitzel
- 3 boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup finely ground breadcrumbs
- 1/2 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 thinly sliced purple cabbage
- 1/4 cup granulated sugar
- 1/4 cup kosher salt
- 2-3 green onions, sliced
- 1 small carrot, julienned into thin strips
- 1 rib celery, sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Ranch dressing (store-bought or homemade)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prep the chicken: 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 3/8-inch thickness using a meat tenderizer to ensure even cooking and tender texture.
- Bread the chicken: Prepare three shallow bowls: one with 1/3 cup flour, another with the egg mixture (2 eggs whisked with 1/4 cup milk, seasoned with 1/2 teaspoon salt and 1/2 teaspoon black pepper), and the last with 1 cup breadcrumbs. Dredge each chicken fillet first in flour, then dip in the egg mixture, and finally coat with breadcrumbs, shaking off excess. Place the coated chicken on a wire rack and let rest at room temperature for 20 minutes to set the coating.
- Fry the chicken: Heat 1/4 cup canola oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Fry the chicken in batches, spooning hot oil over the fillets occasionally, until golden brown and crispy on both sides, about 2-3 minutes per side. Flip carefully to avoid burning the breading. Cook until the internal temperature reaches 160°F. Transfer cooked chicken to a platter and sprinkle with flaky salt. Clean out the pan or discard the used oil, then add remaining oil and butter and repeat with remaining chicken.
- Warm and coat in buffalo sauce: In a large skillet over medium-high heat, melt 2 tablespoons butter with the Frank’s RedHot Buffalo Sauce. Dip each fried chicken schnitzel into this warm buffalo sauce to coat fully. Plate immediately.
- Prepare the ranch coleslaw: Combine coleslaw mix and purple cabbage with sugar and kosher salt in a large bowl. Transfer to a strainer and let sit for 5 minutes to draw out excess moisture, then rinse with very cold water. Spin dry in a salad spinner or pat dry with a tea towel, then return to the bowl.
- Mix the slaw: To the cabbage mixture, add green onions, julienned carrot, sliced celery, chopped parsley, and ranch dressing. Season with 1/2 teaspoon each kosher salt and black pepper. Toss thoroughly to combine and adjust dressing or seasoning to taste.
- Serve: Top the buffalo-coated chicken schnitzels with a generous helping of ranch coleslaw, or serve the extra buffalo sauce on the side for dipping.
Notes
- Allowing the breaded chicken to rest before frying helps the coating adhere better during cooking.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 160°F without overcooking.
- You can adjust the spice level by using more or less buffalo sauce or choosing a mild version.
- For a healthier twist, chicken can be baked instead of fried, though it won’t be as crispy.
- Make the coleslaw ahead to let the flavors meld; refrigerate after tossing.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
