Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
Introduction
This Crispy Buffalo Chicken Sandwich with Ranch Slaw delivers a perfect balance of spicy, crunchy chicken and cool, creamy slaw. It’s a flavorful twist on a classic favorite that’s sure to satisfy your craving for a hearty, homemade sandwich.
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, mix buttermilk, salt, and cayenne pepper. Add 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 shredded green and purple cabbage along with julienned carrots. Chill until ready to use.
- Step 3: In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge the marinated chicken in the flour mixture, coating thoroughly.
- Step 4: Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the chicken until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a wire rack to rest.
- Step 5: Toss or brush the hot fried chicken with buffalo sauce until evenly coated.
- Step 6: Toast the brioche buns. Assemble the sandwiches by adding the buffalo chicken to the buns and topping with the chilled ranch slaw. Serve immediately for best texture and flavor.
Tips & Variations
- For an extra crispy crust, double dredge the chicken by dipping it again in the buttermilk and flour mixture before frying.
- Swap buffalo sauce with barbecue sauce or honey mustard for different flavor profiles.
- Add pickles or sliced jalapeños to the sandwich for extra tang and heat.
- Use Greek yogurt instead of sour cream in the slaw dressing for a lighter option.
Storage
Store leftover fried chicken and ranch slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a preheated oven at 375°F (190°C) for about 10 minutes to maintain crispiness. Assemble sandwiches fresh before serving to avoid soggy buns.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but make sure to fully thaw the chicken before marinating and frying to ensure even cooking and proper batter adhesion.
Is it possible to bake the chicken instead of frying?
Absolutely. To bake, preheat your oven to 425°F (220°C), place the dredged chicken on a greased baking sheet, and bake for 20-25 minutes until cooked through and crispy. You may want to lightly coat the chicken with oil spray to help crisp the coating.
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Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
Description
This Crispy Buffalo Chicken Sandwich with Ranch Slaw combines juicy, buttermilk-marinated fried chicken tossed in spicy buffalo sauce, served on toasted brioche buns with a refreshing homemade ranch slaw. The sandwich offers a perfect balance of heat, crunch, and cool creaminess for a satisfying meal.
Ingredients
Chicken and Marinade
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Dredging Mix
- 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
Baking and Sauce
- ½ cup buffalo sauce
- Vegetable oil, for frying (enough to fill a skillet about 2 inches deep)
Ranch 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
- Salt and pepper, to taste
To Assemble
- 4 brioche buns
Instructions
- Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts in the mixture and refrigerate for at least 1 hour or overnight for best flavor and tenderness.
- Make ranch slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper until well combined. Toss in the shredded green and purple cabbage along with julienned carrots. Mix thoroughly and refrigerate until ready to serve.
- Prepare dredge: In another bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Remove chicken from marinade and dredge thoroughly in the seasoned flour mixture, ensuring a full coating.
- Fry chicken: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry the dredged chicken breasts in hot oil until golden brown on the outside and an internal temperature of 165°F (74°C) is reached, about 6-8 minutes per side depending on thickness. Drain the fried chicken on a wire rack to maintain crispiness.
- Sauce chicken: While the chicken is still hot, toss or brush it generously with buffalo sauce to coat.
- Assemble sandwiches: Toast the brioche buns lightly to enhance flavor and texture. Place a buffalo chicken breast on the bottom bun, top with a generous portion of ranch slaw, and finish with the top bun. Serve immediately for best texture and flavor.
Notes
- For extra heat, add more cayenne pepper to the dredge or buffalo sauce.
- If you prefer less spice, reduce the cayenne in the marinade and dredging mixture.
- Letting the chicken rest on a wire rack after frying prevents sogginess by allowing excess oil to drip off.
- Use a thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- This recipe works well with boneless thighs for a juicier alternative.
- Buffalo sauce can be homemade or store-bought, based on personal preference.
- Prepare the ranch slaw a few hours ahead to let flavors meld.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken sandwich, fried chicken sandwich, ranch slaw, crispy chicken, spicy chicken sandwich, homemade buffalo sauce
