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Crispy Buffalo Chicken Cutlets

This recipe is Whole30, Paleo, Gluten and Dairy Free.
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These five ingredient, crispy buffalo chicken cutlets are made in the air fryer and they come out juicy and tender inside and crispy outside. It's no secret I am a huge buffalo fan and I love Nobel Made's medium buffalo sauce. They also have a mild and hot so you get to choose your heat level. I sautéd carrots and celery for delicious side to go with the chicken. This crispy chicken is also delicious reheated and served over a big salad with your favorite ranch dressing.


1 1/2 lb chicken breast, cut in half lengthwise, I like Rastelli's Delivered
2 cups panko crumbs, I like Baconsheir
1 tsp salt
1/2 cup buffalo sauce, I like medium from Noble Made
1 egg, whisked
spray avocado oil
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Pat cutlets dry with paper towels

In a bowl mix panko with salt

In another bowl mix egg with buffalo sauce

Pour sauce over chicken, making sure it is well coated on both sides

Spray air fryer basket with avocado oil

Dip chicken into crumb mixture coating well and move to air fryer basket

May have to cook in batches as you don’t want to overlap the chicken pieces

Spray chicken with oil

Set air fryer to 400˚ and cook for 15 minutes or until the chicken reads 165˚ on thermometer at the thickest part

Enjoy this recipe by Penny's Primal!

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