These Crispy Panko Breaded Buffalo Chicken Cutlets deliver bold heat and satisfying crunch. Thinly pounded chicken cutlets are coated in panko and finished with a tangy buffalo butter sauce for a quick, flavorful dinner.
If you enjoy chicken recipes, try our Buffalo Chicken Egg Rolls and Garlic Herb Roasted Chicken for more inspiration.
Why You’ll Love This Recipe
This recipe pairs a classic homemade buffalo sauce with a crisp panko crust for an irresistible contrast of flavor and texture.
- Versatile: serve with salads, roasted vegetables, or mashed potatoes.
- Contrast of textures: spicy, buttery sauce and crunchy panko coating.
- Quick: can be ready in under 30 minutes.
- Simple: fewer than 10 main ingredients.
- Adaptable: easily make gluten-free by using GF panko.
Recipe Ingredients
Here are the core ingredients and helpful notes to prepare these buffalo chicken cutlets.
- Chicken breast: Use pre-sliced cutlets or butterfly and pound whole breasts to about 1/4 inch thickness.
- Buffalo sauce: A simple mixture of cayenne-style hot sauce, unsalted butter, salt, and pepper creates the classic tangy finish.
- Panko breadcrumbs: Coarser panko yields the crunch that makes these cutlets stand out.
- Egg: An egg wash helps the panko adhere and crisp evenly.
- Oil: For shallow frying — extra-virgin olive oil works, or choose a neutral oil like canola, vegetable, or avocado.
The full list of ingredients with exact amounts is on the recipe card below.
Tips and Substitutions
- Use gluten-free panko to make the recipe gluten-free.
- Prefer not to fry? Air fry or bake the cutlets for a lighter method—flip halfway for even crisping.
- To reheat: Warm in the oven or air fryer; add a touch more buffalo sauce if desired.
- Storage: Keep cutlets in an airtight container for 3–4 days. Add the buffalo sauce when serving to preserve crispness.
How to Make Buffalo Chicken Cutlets
Step 1: Butterfly and pound the chicken breasts until thin. Season both sides with kosher salt and freshly ground black pepper.
Step 2: Prepare a dredging station: an egg wash seasoned with hot sauce, salt, and pepper, and a tray of panko seasoned with salt and pepper. Dip each piece in egg, then press into panko.
Step 3: Pour about 1/2 inch of oil into a large skillet and heat to roughly 350°F (medium). Shallow-fry cutlets 2–3 minutes per side until golden brown. Work in batches so the oil temperature stays consistent.
Step 4: Transfer fried cutlets to a wire rack set over parchment. Warm the hot sauce in a small saucepan over low heat, season with salt and pepper, then remove from heat and whisk in butter until combined. Spoon the buffalo sauce over each cutlet and serve.
Full, detailed instructions are available on the recipe card below.
Serving Recommendations
Here are easy ideas to complete your meal with these buffalo cutlets:
- Serve with a crisp green salad such as a Little Gem Caesar or a marinated cucumber salad to balance the heat.
- Mashed potatoes pair nicely—try crème fraîche or garlic-parmesan styles for richness.
- As a casual platter, offer carrot and celery sticks and blue cheese dressing for dipping.
- For a starter, a light seafood crudo or a simple vegetable appetizer complements the bold main course.
Buffalo Chicken Cutlets FAQs
Yes. Baking will produce a crispy result—place cutlets on a sheet with a little oil spray and flip halfway through to brown both sides evenly.
Simple additions like smoked paprika, cayenne, or a splash of lemon or pickle juice work well. Keep salt and pepper to taste.
A chicken cutlet is typically a butterflied or sliced breast that’s been pounded thin—ideal for quick, even cooking and a crisp crust.
More Chicken Recipes
Soups & Stews
Lemon White Bean Chicken Soup
Chicken
Chicken Bulgogi Bowls with Gochujang Spicy Mayo
Appetizers
Buffalo Chicken Egg Rolls
Chicken
Lemon Pepper Wings
If you make these Buffalo Chicken Cutlets, leave a comment and rate the recipe — feedback is appreciated!
Crispy Panko Breaded Buffalo Chicken Cutlets
Print Recipe
Equipment
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Large skillet
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Small saucepan
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Wire rack and parchment
Ingredients
Crispy Chicken Cutlets
- 2 large boneless, skinless chicken breasts, butterflied and pounded 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 1 large egg
- 1 tablespoon cayenne hot sauce
- 1 cup panko breadcrumbs
- Oil, for shallow-frying
Buffalo Sauce
- 1/2 cup cayenne hot sauce
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Instructions
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Season cutlets on both sides with salt and pepper.
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Set up dredging stations: whisk egg with 1 tablespoon hot sauce, salt, and pepper in one tray; place seasoned panko in another.
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Pour 1/2 inch oil into a large skillet and heat over medium until about 350°F. Dip chicken in egg mixture, shake off excess, then press into panko.
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Fry in batches 2–3 minutes per side until golden. Transfer to a wire rack set over parchment to drain.
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Warm the remaining hot sauce in a small saucepan over medium-low. Season with salt and pepper, then remove from heat and stir in butter until combined.
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Spoon the buffalo sauce over the cutlets and serve with your favorite sides.
Notes
- Use gluten-free panko if needed.
- You can air fry or bake the cutlets instead of frying.
- To reheat: Warm in the oven or air fryer and refresh with extra sauce if desired.
- Storage: Keep in an airtight container for 3–4 days; add sauce when serving to maintain crispiness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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