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

Scale

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