Crispy Panko Breaded Buffalo Chicken Cutlets
on Oct 30, 2025
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These Crispy Panko Breaded Buffalo Chicken Cutlets bring the heat and crunch to any dinner. These cutlets are thin-pounded and coated in a panko mixture, and then finished with buffalo sauce.
If you’re looking for more Chicken Recipes, be sure to check out our Buffalo Chicken Egg Rolls and Garlic Herb Roasted Chicken.
Why You’ll Love This Recipe
This chicken brings the bold flavors of homemade buffalo sauce paired with crispy panko chicken.
- Can be paired with sides ranging from salads, vegetables, or mashed potatoes.
- Variety of textures and flavors from the spicy buffalo sauce and crispy chicken
- Can be made in under 30 minutes
- Includes fewer than 10 ingredients
- Easily swap to make this gluten-free by using gluten-free breadcrumbs
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Chicken Breast: You can either purchase chicken cutlets or butterfly chicken breast. Both will be pounded into a thin consistency.
- Buffalo Sauce: A simple buffalo sauce is made with unsalted butter, Cayenne hot sauce, kosher salt, and freshly ground black pepper. That’s it!
- Panko Breadcrumbs: This will create our crunchy exterior, which is key to making this chicken crispy.
- Egg: This will help keep the breadcrumbs on the chicken and bind the crumbs together to crisp up.
- Oil: For shallow frying! You can use extra-virgin olive oil for a shallow fry, but you can also use a neutral oil such as canola, vegetable, or avocado oil.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Use gluten-free breadcrumbs/panko if preferred.
- You can air fry or bake the cutlets in the oven if you prefer to omit shallow-frying.
- To Reheat: Reheat in the oven or air fryer. Feel free to adjust with more buffalo sauce.
- Storing: Store the crispy cutlets in an airtight container for 3 to 4 days, and add your buffalo sauce when ready to serve.
How to Make Buffalo Chicken Cutlets
Step 1: Butterfly and pound your chicken breasts into thin cutlets. Season with salt and pepper.
Step 2: Set up your dredging station with egg wash and breadcrumbs.
Step 3: Heat your oil and shallow-fry the cutlets. In the meantime, prepare your buffalo sauce.
Step 4: Transfer your cutlets to a wire rack. Spoon over your buffalo sauce generously, and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with these buffalo chicken cutlets? We have you covered!
- Pair with our Little Gem Salad, Korean Marinated Cucumber Salad, or Brussel Sprouts Caesar Salad!
- You can serve with any type of mashed potatoes as well, like our Creme Fraiche Mashed Potatoes and Garlic Parmesan Mashed Potatoes.
- For an appetizer, serve with Tuna Crudo with Citrus Caper Vinaigrette.
- To keep in the buffalo theme, serve alongside carrots and celery, or a Blue Cheese Dressing Caesar Salad.
Buffalo Chicken Cutlets FAQs
Yes, you can bake buffalo chicken cutlets instead of frying, and it will still get crispy! Just be sure to flip halfway through for even crisp and cooking.
You can mix and match any of your favorite seasonings with buffalo chicken! Some spices you can use are cayenne pepper or smoked paprika. You can also use anything from pickle juice or lemon juice for some ideas!
They are the same type of chicken, but a chicken cutlet is usually a butterflied, sliced, and pounded chicken breast, which is perfect for crispy, thin chicken.
More Chicken Recipes
Soups & Stews
Lemon White Bean Chicken Soup
Appetizers
Buffalo Chicken Egg Rolls
Chicken
Lemon Pepper Wings
If you do make this Buffalo Chicken Cutlets recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Crispy Panko Breaded Buffalo Chicken Cutlets
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
- Season your cutlets on all sides with salt and pepper.
- Set up your dredging station. In one shallow tray, crack an egg and whisk with cayenne hot sauce, salt, and pepper. Set up another tray with panko tossed with salt and pepper. Set aside.
- Pour 1/2 inch of oil into a large skillet and heat over medium heat to 350 degrees F. Dredge your chicken in the egg mixture, letting any excess drip off, then in the panko, ensuring the chicken is coated.
- Set aside a wire rack with a paper towel or parchment paper underneath. Work in batches to shallow-fry your chicken, about 2 to 3 minutes per side, transferring any finished chicken to the wire rack.
- In the meantime, in a small saucepan, heat up your hot sauce on medium-low heat and season with salt and pepper. Turn off the heat and melt the butter to combine.
- Generously spoon the buffalo sauce over the chicken. Serve with your favorite salad or side!
Notes
- Use gluten-free breadcrumbs/panko if preferred.
- You can air fry or bake the cutlets in the oven if you prefer to omit shallow-frying.
- To Reheat: Reheat in the oven or air fryer. Feel free to adjust with more buffalo sauce.
- Storing: Store the crispy cutlets in an airtight container for 3 to 4 days, and add your buffalo sauce when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A really delicious crispy cutlet, amped up with buffalo sauce! Serve with your favorite salad for crunch and freshness!