Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
Introduction
This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a flavorful twist on a classic favorite. Tender, spicy chicken pairs perfectly with a cool, creamy slaw for a satisfying meal that’s great for lunch or dinner. It’s crispy, tangy, and downright delicious.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buffalo sauce
- 4 brioche buns
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Step 1: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.
- Step 2: Prepare the ranch slaw by whisking together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss in green cabbage, purple cabbage, and carrots. Chill until ready to serve.
- Step 3: In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge the marinated chicken in this mixture until well coated.
- Step 4: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken until golden brown and cooked through, reaching an internal temperature of 165°F. Drain on a wire rack.
- Step 5: Toss or brush the hot fried chicken with buffalo sauce to coat evenly.
- Step 6: Toast the brioche buns. Assemble the sandwiches by placing buffalo chicken on the bottom bun, topping with ranch slaw, and covering with the top bun. Serve immediately.
Tips & Variations
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture before frying.
- Switch up the slaw by adding diced apples or celery for extra crunch and sweetness.
- If you prefer less heat, reduce the cayenne pepper or use mild buffalo sauce.
- To make this sandwich gluten-free, use gluten-free flour and buns.
Storage
Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer at 350°F until warmed through to maintain crispiness. Slaw is best served cold and should be eaten within 2 days for optimal freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and tend to be juicier. Adjust frying time as thighs may need a bit longer to cook through.
What can I substitute for buffalo sauce?
You can use hot sauce mixed with melted butter or even barbecue sauce for a different flavor twist. Adjust the amount to suit your spice preference.
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Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 sandwiches 1x
Description
A flavorful Crispy Buffalo Chicken Sandwich featuring buttermilk marinated and fried chicken breasts tossed in spicy buffalo sauce, topped with a refreshing homemade ranch slaw on toasted brioche buns. This hearty sandwich combines crunchy, tangy, and creamy textures for the perfect bite.
Ingredients
Chicken and Coating
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
Breading and Sauce
- ½ cup buffalo sauce
Slaw
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Buns
- 4 brioche buns
Instructions
- Marinate chicken: In a bowl, combine buttermilk with salt and cayenne pepper until well mixed. Add the chicken breasts, ensuring they are fully submerged, then cover and refrigerate for at least 1 hour or overnight for maximum tenderness and flavor infusion.
- Make ranch slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, dill, salt, and black pepper until smooth. Toss the shredded green and purple cabbage along with julienned carrots into the dressing. Chill the slaw in the refrigerator until ready to serve to meld flavors.
- Prepare dredge: In another bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper thoroughly. Remove chicken from the marinade, allowing excess buttermilk to drip off, then dredge each piece evenly in the dry mixture to create a crispy coating.
- Fry chicken: Heat oil in a deep fryer or large pan to 350°F (175°C). Carefully place the coated chicken breasts in the hot oil and fry until golden brown and an internal temperature of 165°F (74°C) is reached, approximately 6-8 minutes per side depending on thickness. Remove and let rest on a wire rack to keep crispy and drain excess oil.
- Sauce chicken: While still hot, toss or brush the fried chicken breasts generously with buffalo sauce to coat evenly, ensuring every bite has the perfect spicy kick.
- Assemble sandwich: Toast the brioche buns until golden and warm. Layer the buffalo sauced crispy chicken onto the bottom bun, top generously with chilled ranch slaw, then cover with the top bun. Serve immediately to enjoy the contrast of hot and cold with crunchy and creamy textures.
Notes
- Marinating chicken overnight will yield more tender and flavorful results.
- For extra crispy chicken, double dredge by dipping in buttermilk again after initial coating and then coating with dry mixture once more.
- You can adjust the buffalo sauce amount to control spice level.
- Use a thermometer to ensure chicken is cooked safely to 165°F internally.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: buffalo chicken sandwich, crispy fried chicken, ranch slaw, spicy chicken sandwich, buttermilk marinated chicken
