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

Scale

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