Buffalo Chix Cutlet over a chopped (whatever you have in the fridge) SALLY

A polarizing food group, I know- Buffalo Chicken. You either love it or hate it, and it took me a long time to be in the LOVE category but people change for the best, I guess! Here are the reasons why I LOVE a buffalo chicken cutlet: One, If you don't have a high admiration for the chicken cutlet are you even OK? Secondly, a good chicken cutlet w a glossy saucy sauce? yes please. Thirdly, It is THE EASIEST week night meal and it's SO versatile. I am titling this as a sally because in this photo I used the buffalo cutlet over top a ***salad, but by no means do you need to DO THAT!!! You can taco it , you can wrap it like the OG buff chick wrap, eat it on its own like a tender tenddyyy and always, always douse it in some chunky blue cheese- The world is ~ your cutlet. So come one come all and let's throw down some cuttttys.

{ Serves 4}

For the Cutlet: Serves however many thighs you get, It usually ends up being one thigh/ person

• Boneless, skinless chicken thighs ( you could use another boneless skinless cut, like tenderloins, or a butterflied breast but I like thighs)

• 1 1/2 cups plain panko bread crumbs

• 2 eggs

• 1/4 cup flour

• 2 tsp salt

• crushed pepper

• 2 tablespoons mayonnaise

For the Sauce:

• 1/2 cup favorite buffalo hot sauce or wing sauce ( I opt for Franks)

• 2 tablespoons butter

• 2 tablespoons honey ( or maple syrup as substitute)

• Pinch salt

• ground pepper - a scrunch or two

For the salad: Serves 2-3

Here is what I used but this is SO bias and based on what ever is in your fridge. The key is to finely chop everything into small pieces.

• 3-4 leaves chopped romaine

• 3 finely chopped kale leaves, stalks removed ( a couple stalks, but higher ration of romaine)

• 1/4 cup finely chopped red onion (or a 3-4scallions)

• 1/2 European cucumber

• 1 finely chopped tomato

• 1 finely chopped bell pepper

• 2 stalks celery finely chopped

• 1/4 cup Finely chopped cilantro

• pinch of salt

• pepper

** remember, totally subjective -

For the dressing: Mix all ingredients until combined well in a small vessel or bowl

• 1 tablespoon honey

• one clove garlic minced

• 1/ 2 lemon

• 3 tablespoons olive oil

• 1/4 cup blue cheese dressing

For the salad:

1. Gather all your veg and wash well. Peel your celery. I like to wrap my lettuce and kale ( with the stalks removed) in a dish towel to dry for a bit while I am chopping everything else up. Finely chop all veggies and place in a large bowl, now go back to your lettuce and kale- pat and make sure it's dry, chop finely and add this into bowl as well. Set in the fridge to cool until you are ready to combine everything.

Start on your Sauce:

1. In a small sized sauce pan combine all ingredients on VERY low heat. Whisk to combine all ingredients- DO NOT BURN. Keep this on very low, you're just looking to combine the ingredients and melt butter and honey and keep warm. Keep on warm until ready to serve. Stirring occasionally

For the chicken:

1. take out a large skillet and heat up with 3/4 inches of vegetable oil and place on med/high heat. While your skillet and oil are heating up take out your chicken thighs, salt and pepper both sides.

2. Get a shallow baking dishes out for dredging your chicken. Fill one bowl with the flour ( a plate will work here too), one with the bread crumbs and one with the egg and mayonnaise, make sure you whisk and combine the egg the best you can into the mayonnaise until it creates a buttery yellow color and there are not a lot of chunks ( a few are OK). Season each bowl with a pinch of salt and scrunch of pepper. 4

3. Have some sort of landing place for your dredged chicken ready, a plate, cutting board etc. Working one at time with tongs, or your hands ( my preferred way) grab a thigh and coat both sides in flour, then egg mixture, then panko. Repeat with your other chicken thighs and hold on your landing vessel. Intermission.: Do NOT FORGET ABOUT YOUR BUFF SAUCE
   

4. Line a clean plate with paper towels and place somewhere near or next to your hot frying pan. Check your oil and ensure that it has reached a temperature of 175. If you do not have a thermometer, get one, but you can also drop a bit of breadcrumbs in and if they sizzle and float- Your oil is ready. Place your chicken in the oil, doing two at a time and frying each side until deeply golden brown ( about 4-5 minutes per side). Transfer to your plate lined with paper towel. Repeat with your next batch, adding more oil if necessary. Let cool. Make your dressing while chicken is cooling: Combine all ingredients in a small bowl and whisk to combine

Final Toss and serve!!!!

1. After your chicken has cooled. Give your cutlets a quick pinch of flakey salt and Cut cross wise in about 1/2" slices . Place in a bowl and poor your buffalo sauce over to your liking, and toss, toss, toss until well coated.

2. Take your salad out of the fridge, add a pinch of salt and a few scrunches of pepper. Dress, and toss more!

3. Serve your salad in a large bowl with your buff cutttys on right top and a warm tortilla on the side!!! Extra blue cheese if you wanna.