Buffalo Chicken Cutlets

Everyone's favorite dinner...

This recipe was born out of one of those “I want takeout, but I don’t actually want takeout” moods. I was craving buffalo chicken tenders, something crispy, salty, spicy, and completely satisfying, but I also wanted a dinner that felt fresh and balanced. Then my tastebuds decided on this: crispy gluten-free buffalo chicken cutlets and a giant creamy Italian salad.

The combo is perfect. The cutlets are golden and crunchy on the outside, juicy on the inside, coated in a creamy buffalo-ranch sauce, and paired with a crisp salad loaded with feta, cucumbers, tomatoes, and red onion.

And the best part? Dinner is on the table in about 20 minutes.

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Crispy Buffalo Chicken Cutlets

Ingredients

• 1 package thinly sliced Bell & Evans chicken cutlets

• 1 cup gluten-free breadcrumbs

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper, to taste

• 2 eggs, whisked

• High-heat olive oil or avocado oil, for frying

Buffalo Ranch Sauce

• ¼ cup buffalo sauce

• ¼ cup ranch dressing