Chicken Easy

Buffalo chicken schnitzel with tangy celery slaw

Name: Buffalo chicken schnitzel with celery slaw recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 x 300g chicken breasts; 35g plain flour; 1 egg; 40.00 ml milk; 80ml hot sauce; 150g breadcrumbs; 2 tsp garlic powder; 1 tsp celery salt; Vegetable oil, to shallow-fry; 40g butter, chopped; Lemon wedges, to serve; 70g yoghurt; 20.00 ml baby capers in brine; 20.00 ml Dijon mustard; 1 eschalot, halved, thinly sliced; 1 small garlic clove, crushed; 40.00 ml finely chopped flat-leaf parsley; 1 tsp finely grated lemon zest; 30.00 ml lemon juice; 5 celery sticks with leaves, stalks thinly sliced, smaller leaves reserved and torn

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Buffalo chicken schnitzel with celery slaw

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by Lucy Nunes

Delicious Team

Aug 04, 2025

Everyone loves a schnitty and there’s no need to go to the pub to enjoy this dish. Follow our simple steps to achieve the perfect crispy golden fillet. We’ve served it with a creamy and crunchy celery slaw and a drizzle of buttery buffalo sauce for a kick. But choose your favourite side and keep the hot sauce aside if sharing this meal with kids.

2 x 300g chicken breasts
1/4 cup (35g) plain flour
1 egg
2 tbs milk
1/3 cup (80ml) buffalo hot sauce (we used Frank's RedHot Buffalo Wings Sauce)
3 cups (150g) panko breadcrumbs
2 tsp garlic powder
1 tsp celery salt
Vegetable oil, to shallow-fry
40g butter, chopped
Lemon wedges, to serve

Celery slaw

1/4 cup (70g) plain Greek-style yoghurt
1 tbs baby capers in brine
1 tbs Dijon mustard
1 eschalot, halved, thinly sliced
1 small garlic clove, crushed
2 tbs finely chopped flat-leaf parsley
1 tsp finely grated lemon zest
1 1/2 tbs lemon juice
5 celery sticks with leaves, stalks thinly sliced, smaller leaves reserved and torn

Method

1.

Lay a chicken breast flat on a board. Using a large knife, cut in half horizontally to make two thinner fillets. Repeat with remaining breast. Working with one fillet at a time, place on a sheet of baking paper on a chopping board and cover with another sheet of baking paper. Using a meat mallet or rolling pin, pound fillet to about 1cm thick. Set aside and repeat with remaining fillets.
2.

Place the flour on a shallow plate. Whisk the egg, milk and 1 tbs hot sauce together on a second shallow plate. Combine the breadcrumbs, garlic powder and celery salt on a third shallow plate. Line a baking tray with baking paper. Coat chicken all over in flour, dip in egg mixture, then coat liberally in breadcrumb mixture, pressing the mixture firmly onto the chicken. Place schnitzels on the prepared tray and chill for 30 minutes.
3.

Meanwhile, preheat oven to 180°C/160°C fan-forced.
4.

For the slaw, combine all ingredients except for the celery in a large bowl and whisk with a fork to combine. Season with salt flakes and freshly ground black pepper to taste. Add sliced celery and celery leaves and toss to coat. Set aside until ready to serve.
5.

Fill a large deep frypan with 1cm oil and heat over medium-high heat until hot. Add schnitzels, in batches if necessary, and cook for 4-5 minutes on each side, turning just once, until golden and crisp. Remove from pan using tongs and drain briefly on paper towel. If cooking in batches, keep cooked schnitzels warm in the oven while cooking remaining portions.
6.

Meanwhile, place the butter and the remaining ¼ cup (60ml) hot sauce in a small saucepan and cook over medium heat for 5 minutes, swirling pan once butter has melted to emulsify the sauce, or until hot.
7.

Drizzle hot schnitzels with sauce and serve with slaw and lemon wedges.