This step adds flavor and keeps your chicken juicy.

In a bowl or zip-top bag, combine buttermilk, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.

Add the chicken cutlets, coating them well.

Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

Tip: The buttermilk not only adds tangy flavor but also helps tenderize the chicken and bind the coating.

Create a 3-bowl breading line for even coating:

Bowl 1: Whole wheat flour

Bowl 2: Lightly beaten egg

Bowl 3: Panko breadcrumbs (you can season them with a pinch of salt or more paprika for extra kick)

Remove the marinated chicken and let the excess buttermilk drip off. Then:

Dredge in flour

Dip in egg

Press into breadcrumbs, ensuring full coverage

Oven Method:

Preheat your oven to 425°F (220°C).

Place breaded chicken on a wire rack set over a baking sheet.

Spray lightly with olive oil spray.

Bake for 18–22 minutes, flipping halfway through, until crispy and cooked through (internal temp should reach 165°F).

Air Fryer Method:

Preheat to 400°F (200°C).

Lightly spray the air fryer basket and chicken.

Cook for 12–15 minutes, flipping once, until golden and cooked through.

While the chicken is still hot:

In a bowl, mix your buffalo wing sauce with melted butter or a touch of honey (optional for balance).

Toss each crispy chicken piece in the sauce until coated but not soggy.

Tip: Don’t soak—just a quick toss keeps the breading crispy while delivering that spicy kick.

Now comes the fun part:

Lightly toast your buns (optional but recommended for texture).

Spread a little ranch or light blue cheese dressing on the bun.

Add a bed of lettuce, tomato, or your favorite toppings.

Top with the buffalo chicken, close it up, and dig in!