Buffalo Chicken Schnitzel

Buffalo Chicken Schnitzel is a delightful twist on the classic schnitzel, bringing the heat of buffalo sauce together with the satisfying crunch of breaded chicken. Each bite is tender and juicy, enveloped in a crispy coating that’s perfectly seasoned, and finished with a kick from that signature buffalo flavor. It’s a dish that can easily transform your weeknight dinner or elevate your next gathering’s menu.

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I remember the first time I tried buffalo chicken schnitzel at a local diner; it was an unforgettable experience with its perfect blend of spicy and savory. Combining two beloved dishes—schnitzel and buffalo chicken—this recipe makes it easy for anyone to whip up something delicious at home without the fuss of dining out. If you’re looking for an easy-to-make, budget-friendly meal that’s sure to impress, this recipe is for you!

Why You’ll Love This Recipe

• Simple & Quick: Ready in just 72 minutes, it’s perfect for busy weeknights.
• Irresistible Flavor: The mix of buffalo sauce and buttery goodness makes each bite crave-worthy.
• Eye-Catching Appeal: The crispy, golden chicken topped with colorful ranch coleslaw is not only delicious but also eye-catching.
• Flexible Serving: Great as a main course or cut into strips for a fun appetizer at parties.
• Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free diets with simple substitutions.

Ingredients You’ll Need

• 3 boneless skinless chicken breasts: The star of our dish. Chicken breasts are easy to work with, providing a tender center for our schnitzel.
• ⅓ cup all-purpose flour: This creates a base for the breading, helping it to stick. You can substitute with gluten-free flour if needed.
• 2 eggs, lightly beaten: Acts as a binding agent for the breadcrumbs.
• ¼ cup milk: Adds richness to the egg mixture; use any milk you prefer, including non-dairy options.
• ½ teaspoon kosher salt & ½ teaspoon freshly ground black pepper: Essential for flavoring the chicken.
• 1 cup finely ground breadcrumbs: For that signature crunchy coating. Panko breadcrumbs provide extra crunch if you can find them.
• ½ cup canola oil for frying, divided: This oil is ideal for frying due to its high smoke point; you can also use vegetable oil.
• 4 tablespoons butter, divided: Imparts flavor and helps with browning; don’t skip the butter!
• 12 ounces Frank’s RedHot buffalo sauce: This gives our schnitzel its defining spicy kick. You can adjust the amount based on your heat preference.
• 16 ounces tri-color coleslaw mix: Adds a fresh and crunchy topping to balance the dish, but you can make your own if desired.
• 1 cup thinly sliced purple cabbage: Adds vibrant color and crunch to the slaw, also providing additional texture.
• ¼ cup granulated sugar & ¼ cup kosher salt: These help to season and draw out moisture from the vegetables in the slaw.
• 2-3 green onions, sliced: For brightness and flavor in the coleslaw.
• 1 small carrot, julienned into thin strips: Adds sweetness and crunch to the slaw.
• 1 rib celery, sliced: Offers an additional crunch factor to the recipe.
• ¼ cup fresh parsley, chopped: For freshness; feel free to replace it with cilantro for a different flavor profile.
• ½ cup ranch dressing, store-bought or homemade: Perfect for drizzling on top or serving as a dip.
• ½ teaspoon kosher salt & ½ teaspoon freshly ground black pepper: To season the coleslaw and rounds out the flavors.

How to Make Buffalo Chicken Schnitzel

1. Prep the chicken: Start by slicing each chicken breast in half lengthwise to create two thin fillets. Lay them between two pieces of plastic wrap on a cutting board, then gently pound to about ⅜-inch thick using a meat tenderizer. This step ensures even cooking and a tender texture.

2. Bread the chicken: In a shallow bowl, add ⅓ cup flour. In another bowl, whisk 2 eggs with ¼ cup milk, seasoning it with ½ teaspoon salt and ½ teaspoon black pepper. Place 1 cup breadcrumbs in a third shallow bowl. Coat the chicken breasts first in flour, then dip into the egg mixture, followed by the breadcrumbs. Make sure to shake off the excess before placing them on a wire rack. Let the coated chicken rest at room temperature for 20 minutes. This helps the coating set.

3. Fry the chicken: Heat ¼ cup canola oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Cook the chicken in batches, spooning hot oil over the top to ensure even cooking, until golden brown and crispy, about 2-3 minutes on each side. Ensure the internal temperature reaches 160°F. Transfer to a platter and sprinkle with flaky salt. Wipe out any burnt bits from the skillet, add the remaining ¼ cup oil and 1 tablespoon butter, and repeat with the remaining chicken.

4. Warm the buffalo sauce and dip the chicken: In a large skillet over medium-high heat, melt 2 tablespoons butter with the rest of the Frank’s RedHot Buffalo Sauce. Dip the fried chicken cutlets in the buffalo sauce, plate them, and finish with ranch coleslaw or serve extra buffalo sauce on the side for dipping.

5. Crisp the coleslaw mix: In a large bowl, toss 16 ounces coleslaw mix and 1 cup sliced purple cabbage with ¼ cup sugar and ¼ cup kosher salt. Transfer to a strainer set over the sink or plate to catch moisture and let it sit for 5 minutes. Rinse with very cold water, spin in a salad spinner or pat dry, then return to the bowl.

6. Mix it all together: Add 2-3 chopped green onions, 1 shredded carrot, 1 diced celery rib, and ¼ cup chopped parsley to the coleslaw. Drizzle in ½ cup ranch dressing, seasoning with ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss well to combine, adding more dressing or adjusting seasoning if desired.

Storing & Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To freeze buffalo chicken schnitzel, place it in a freezer-friendly container, separating layers with parchment paper, for up to 3 months. When ready to enjoy, reheat in a preheated oven at 350°F for about 10-12 minutes, or until warmed through. Note that the crispy texture may soften, so consider reheating on a wire rack for better results.

Chef’s Helpful Tips

• Make sure the oil is hot before adding the chicken; this ensures a crispy finish.
• If your breading is falling off, try pressing it down more firmly before frying.
• Allow the chicken to rest after coating; this helps adhere the breadcrumbs better.
• The coleslaw can be made a few hours in advance—just be sure to dress it just before serving to keep it crunchy.
• Experiment with additional seasonings in the ranch dressing for a unique twist, like a touch of chipotle or garlic powder.

Buffalo Chicken Schnitzel transforms the traditional into something extraordinary. The marriage of flavors, textures, and colors will surely impress anyone you share it with. Don’t hesitate to play around with the ranch coleslaw or the spiciness of the buffalo sauce—after all, this dish is all about making it your own. Enjoy the process, and savor every delicious bite!

Recipe FAQs

Can I use another type of chicken instead of breasts?

Absolutely! You can use chicken thighs if you prefer a richer flavor and juicier meat. Just ensure they are boneless and skinless for even cooking.

Is this dish spicy?

It can be! The heat level depends on how much buffalo sauce you use. Feel free to reduce the amount or replace it with a milder hot sauce if desired.

Can I make this dish gluten-free?

Yes! Substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs. This will keep the crunch while making it suitable for those with gluten sensitivities.

What sides go well with Buffalo Chicken Schnitzel?

This dish pairs wonderfully with classic sides like French fries, baked potatoes, or a fresh garden salad. The ranch coleslaw adds a lovely crunch and balances the spicy flavors beautifully.

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