Name: Honey Buffalo Chicken Cutlet Fries
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Redmond Sea Salt, Ancient Kosher; Clover Sonoma Organic 1% Milk Half Pint; Spicely Organics Black Pepper, Ground, Organic; Volcano Burst Lemon Juice; Clover Sonoma Lactose Free Butter Unsalted Quarters; Italian Marinated Boneless Chicken Breast; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Minced Garlic; Crunch Easter Flatback Egg; Rogue Creamery Caveman Blue Cheese; Kikkoman Panko Japanese style bread crumbs; SUE BEE® Sea Salt Honey; Roland Foods Bread Crumbs, Panko, Whole Wheat; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Frank's RedHot® Original Cayenne Pepper Hot Sauce; Agriform Parmigiano Reggiano Cheese

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.

Honey Buffalo Chicken Cutlet Fries

Serves 4

25 mins prep

10 mins cook

35 mins total

What you need

Chicken & Breading

Honey Buffalo Sauce

Blue Cheese Yogurt Sauce

How to make