Honey Buffalo Chicken Cutlet Fries
Crispy, shallow-fried chicken cutlet "fries" tossed in honey buffalo sauce with a cooling blue cheese yogurt dip.
Servings: 4 people
Ingredients
Chicken & Breading
- 2 boneless skinless chicken breasts
- Kosher salt
- Black pepper
- ½ cup all-purpose flour
- 1 large egg
- Milk as needed
- 1 cup fine breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup finely grated Parmigiano
- Olive oil or neutral oil for shallow frying
Honey Buffalo Sauce
- ½ cup Frank’s RedHot Original
- 2 tablespoons unsalted butter
- 1 –2 teaspoons honey to taste
- 1 small garlic clove finely grated
Blue Cheese Yogurt Sauce
- ¾ cup full-fat Greek yogurt
- ¼ cup blue cheese finely crumbled
- Lemon juice to taste
- Black pepper
- Milk or water as needed
Instructions
Prep the Chicken
- Butterfly the chicken breasts and pound to an even ¼-inch thickness. Cut into fry-shaped strips and season lightly with salt and pepper.
Set Up the Breading
- Arrange flour in one bowl, egg whisked with milk in a second, and breadcrumbs mixed with panko and Parmigiano in a third.
Bread the Cutlet Fries
- Dredge chicken in flour, dip into egg wash, then press firmly into breadcrumb mixture.
Shallow Fry Until Golden
- Heat oil over medium-high and fry chicken in batches for 2–3 minutes per side until golden and crisp. Drain and season lightly with salt.
Make the Honey Buffalo Sauce
- Warm Frank’s and butter over low heat until emulsified. Stir in honey and garlic.
Sauce the Chicken
- Toss fried chicken lightly with warm honey buffalo sauce.
Make the Blue Cheese Yogurt Sauce
- Combine yogurt, blue cheese, lemon juice, and black pepper. Thin as needed and serve alongside.
Nutrition
Calories: 616kcal | Carbohydrates: 40g | Protein: 64g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 197mg | Sodium: 1516mg | Potassium: 998mg | Fiber: 2g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 0.2mg | Calcium: 250mg | Iron: 5mg
