Buffalo Chicken Cutlets with Creamy Celery Tomato Slaw
If you’re a Buffalo chicken lover, this recipe is about to become a regular in your dinner rotation. These crispy Buffalo Chicken Cutlets are coated in tangy Buffalo sauce and topped with a creamy celery tomato slaw that brings all the flavors of your favorite wing night into one easy, satisfying meal.
The combination of crispy chicken, spicy Buffalo sauce, crunchy celery, juicy tomatoes, and a creamy dressing creates the perfect balance of heat, freshness, and texture. It’s everything you love about Buffalo wings—without the mess.
Whether you’re looking for a quick weeknight dinner, a game day recipe, or a new way to use chicken cutlets, this recipe delivers big flavor with simple ingredients.
Why You’ll Love These Buffalo Chicken Cutlets
- Family-friendly and customizable
- Crispy, golden-brown chicken cutlets
- Packed with classic Buffalo wing flavors
- Cool and crunchy celery tomato slaw balances the heat
- Easy enough for busy weeknights
- Ready in under 40 minutes
The Inspiration Behind This Recipe
Buffalo wings and celery are a classic pairing for a reason. The cool crunch of celery helps balance the heat of Buffalo sauce, while creamy dressing ties everything together.
Instead of serving celery sticks on the side, I turned those flavors into a creamy slaw with fresh tomatoes for extra color and freshness. The result is a Buffalo chicken dinner that’s hearty enough for a main course but still feels fresh and light.
Ingredients
For the Chicken Cutlets
- chicken breasts
- eggs, whisked
- seasoned breadcrumbs or panko breadcrumbs
- garlic powder
- paprika
- salt and pepper
- Oil for frying
For the Buffalo Sauce
- Buffalo sauce
- melted butter
For the Creamy Celery Tomato Slaw
- celery stalks, finely diced
- cherry tomatoes, diced (plus their juices)
- mayonnaise
- lemon juice
- garlic powder
- Salt and pepper, to taste
How to Make Buffalo Chicken Cutlets
Step 1: Prepare the Chicken
Pat the chicken cutlets dry with paper towels.
Set up a breading station with beaten eggs in a bowl, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in another bowl.
Dredge each chicken cutlet in the egg, and finally the seasoned breadcrumbs, pressing gently so the coating adheres.
Step 2: Fry Until Crispy
Heat about ¼ inch of oil in a large skillet over medium heat.
Once hot, carefully add the chicken cutlets and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
Transfer to a wire rack or paper towel-lined plate.
Step 3: Make the Buffalo Sauce
In a saute pan, whisk together the Buffalo sauce and melted butter.
Brush or toss the chicken cutlets in the Buffalo sauce until evenly coated.
Step 4: Prepare the Creamy Celery Tomato Slaw
While the chicken cooks, combine the diced celery and tomatoes in a put the tomatoes in a separate bowl to let the tomato juices collect.
Take the tomato juices and add the mayonnaise, lemon juice, garlic powder, salt, and pepper.
Mix the tomatoes and celery in with the mayo mixture until everything is evenly coated.
Taste and adjust seasoning as needed. You can add any other veggies you would like.
Step 5: Assemble and Serve
Transfer the Buffalo chicken cutlets to a serving platter or individual plates.
Top each cutlet with a generous spoonful of the creamy celery tomato slaw and serve immediately.
Buffalo Chicken Cutlets with Creamy Celery Tomato Slaw
Ingredients
For the Chicken Cutlets
- 1 pound chicken cutlets
- 2 eggs beaten
- 1 cup seasoned breadcrumbs or panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Oil for frying
For the Buffalo Sauce
- ½ cup Buffalo sauce
- 2 tablespoons melted butter
For the Creamy Celery Tomato Slaw
- 3 celery stalks finely diced
- 1 cup cherry tomatoes diced (save the tomato juices)
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
- Pat the chicken cutlets dry with paper towels and season with salt and pepper.
- Set up a breading station with beaten eggs in a bowl, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in another bowl.
- Dredge each chicken cutlet in the egg and then seasoned breadcrumbs, pressing gently so the coating adheres.
Step 2: Fry Until Crispy
- Heat about ¼ inch of oil in a large skillet over medium heat.
- Once hot, carefully add the chicken cutlets and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
- Transfer to a wire rack or paper towel-lined plate.
Step 3: Make the Buffalo Sauce
- In a small bowl, whisk together the Buffalo sauce and melted butter.
- Brush or toss the hot chicken cutlets in the Buffalo sauce until evenly coated.
Step 4: Prepare the Creamy Celery Tomato Slaw
- While the chicken cooks, dice your celery and tomatoes. Add tomatoes to a separate bowl then add celery (and any other veggie you want) to a large mixing bowl.
- Mix the mayonnaise, lemon juice, garlic powder, salt, and pepper then add in the tomato juices and combine.
- Mix until everything is evenly coated.
- Taste and adjust seasoning as needed.
Step 5: Assemble and Serve
- Transfer the Buffalo chicken cutlets to a serving platter or individual plates.
- Top each cutlet with a generous spoonful of the creamy celery tomato slaw and serve immediately.
