CRISPY BUFF CHICK SALAD​

Just do yourself a favor and make this for dinner.
Makes: 2 servings                                                                                         Takes: 30 minutes

CRISPY BUFF CHICK SALAD

Makes: 2 servings
Takes: 30 minutes
For the cutlets: 
  • 2 chicken breasts, sliced into thin cutlets
  • 1/2 cup flour
  • 1/2 cup panko 
  • 1 tsp cayenne 
  • 1/4 cup canola oil
  • 2 eggs 
  • 1 tbsp honey 
  • 1/2 cup Frank's red hot
For the pickled veggies:
  • Mix of celery, radishes, cucumber & carrots
  • 1/2 cup White Vinegar
  • 1 tbsp lime juice (from 1 lime)
  • 1 tbsp sugar
For the salad:
  • 2 types of greens – I did a mix of kale and little gem
  • Blue cheese dressing, or ranch if you prefer
  1. Prep the salad; wash your greens and slice the kale + lettuce into bite size pieces. Next, thinly slice the radishes, cucumbers, celery and carrots. Toss in a bowl with lime juice, 1 tbsp sugar, 1/2 cup of vinegar, and fill the rest of the way with water. Throw in the fridge while you prep the rest. If you can do this step an hour earlier, even better.
  2. Cut your chicken breasts into cutlets, then cover in plastic and pound any that are thicker so they are relatively even. Set up 3 shallow dishes; one with flour, salt + pepper and a pinch of cayenne. In another, whisk two eggs together with a generous splash of hot sauce. In the last dish, add panko. 
  3. One at a time, dip each chicken cutlet into the flour, then eggs, then panko mixture patting it on a bit so it sticks. Shake off excess at each step.
  4. In a high-sided skillet, heat up an even layer canola oil at medium high. Once hot, fry the tenders in batches (about 3 or 4 at a time, don’t crowd them) for 3-4 minutes on each side. Swirl the pan and move the cutlets around occasionally as they fry. Transfer to drain on a paper towel and add a pinch of flakey salt to each.
  5. Meanwhile, make your buffalo sauce by heating up about 1/2 cup of Frank’s hot sauce, 1 tbsp of honey, and if you have it, a splash of sriracha or habanero hot sauce in a small pot until thickened. Spoon buffalo sauce over each finished chicken cutlet.
  6. Toss greens with blue cheese dressing, top with pickled veggies and cut up chicken cutlets on top. Eat immediately and enjoy!