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–+ servings

Crispy Nashville Hot Chicken Cutlet with Slaw

35 minutes
easy
Serves 4
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Close-up of golden oven-fried crispy Nashville hot chicken cutlet sliced over fresh slaw with creamy ranch drizzle, pickles and herbs

Ingredients 

For the crispy chicken cutlet

  • 1 lb. ground chicken
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • All-purpose flour for shaping + dusting
  • 2 eggs whisked
  • 1 box panko breadcrumb
  • Avocado oil spray
  • Flaky Sea salt

For the sauce

  • ⅓ – ½ cup store-bought Nashville hot sauce

For the slaw

  • 1 bag slaw mix
  • 1 – 2 tbsp apple cider vinegar
  • 1 – 2 tsp olive oil
  • Pinch salt

For serving

  • Pickles
  • Scallions thinly sliced
  • Fresh dill
  • Ranch or high-protein ranch

Directions 

  • Preheat oven to 450°F (425°F if not using convection).
  • In a bowl, mix ground chicken with salt, garlic powder, and onion powder. Let it sit briefly.
  • On a large sheet of parchment, sprinkle flour and press chicken into a very thin oval (¼–⅓ inch).
  • Lightly dust the top with flour, brush with egg, then coat fully with panko. Spray generously with avocado oil until crumbs look glossy with no dry spots.
  • Flip using parchment, repeat egg + panko on the second side, and spray again thoroughly.
  • Transfer to a lightly oiled sheet pan. Bake 15 minutes, then broil 4–5 minutes until deeply golden and crispy.
  • Remove, sprinkle with flaky salt, and rest 1–2 minutes.
  • Brush generously with Nashville hot sauce while hot.
  • Toss slaw with vinegar, olive oil, and salt. Let it sit briefly.
  • Slice or tear the chicken into large pieces.
  • Plate over slaw, add pickles, and finish with ranch, scallions, and dill.