Mister Crispy Recipe

Prep

Trim chicken breasts of excess fat. Slice each breast horizontally to make 2 thinner cutlets (or pound gently between plastic wrap to about 1/2-inch thickness). Pat dry with paper towels.

Marinate

Place cutlets in a shallow dish and pour 3 tablespoons buttermilk over them. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Let sit 15 minutes at room temperature (or refrigerate up to 1 hour).

Set up dredging station

In bowl A combine gluten-free flour and cornstarch with paprika, garlic powder, onion powder, remaining 3/4 tsp salt and 3/8 tsp black pepper. In bowl B beat 1 large egg. In bowl C place gluten-free panko.

Coat

Remove one cutlet at a time: dredge in seasoned flour, dip in beaten egg (shake off excess), then press into gluten-free panko to coat evenly. Place on a rack while you do the rest.

Fry

Heat a large skillet over medium-high and add 1/2 cup neutral oil. Heat until shimmering and a pinch of panko sizzles (about 350°F / 175°C if using a thermometer). Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; work in batches if needed. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining chicken.

Preheat oven to 425°F (220°C). Peel (optional) and cut sweet potatoes into 1/2-inch wedges or cubes. Toss with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, turning once halfway, until tender and edges are caramelized. Keep warm.

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), and 2 tablespoons buttermilk until smooth. Stir in chopped chives, parsley, minced garlic, dried dill, lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Chill 10 minutes to let flavors meld.

Toss mixed greens lightly with a small drizzle of the prepared ranch (reserve most for serving) so the leaves are just lightly dressed.

Divide greens among 4 plates (or two large plates for generous portions). Arrange roasted sweet potatoes and sliced apple over the greens.

Slice each crispy chicken cutlet into strips and fan over the salads. Sprinkle toasted sunflower seeds and crumbled blue cheese evenly on top.

Drizzle remaining ranch dressing over each plate or serve on the side. Serve immediately so chicken stays crisp.