Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw combines spicy, tender fried chicken with a creamy, tangy slaw for a perfect balance of flavors and textures. It’s an excellent choice for a satisfying lunch or dinner that’s easy to make at home.

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe - Recipe Image

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 the buttermilk, salt, and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.
Step 2: To make the ranch slaw, whisk together the mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper in a large bowl. Toss in the green cabbage, purple cabbage, and carrots until evenly coated. Chill until ready to serve.
Step 3: In another bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge the marinated chicken breasts thoroughly in this mixture.
Step 4: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken breasts until they are golden brown and reach an internal temperature of 165°F (74°C). Remove and let rest on a wire rack to keep crispy.
Step 5: Toss or brush the hot fried chicken with buffalo sauce to coat evenly.
Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing a buffalo chicken breast on the bun bottom, topping with a generous amount of ranch slaw, then covering with the bun top. Serve immediately.

Tips & Variations

For extra heat, add more cayenne pepper or a splash of hot sauce to the buffalo sauce before tossing the chicken.
Substitute the brioche buns with soft potato buns or ciabatta for a different texture.
Make the slaw a day ahead to let the flavors meld, but add the fresh herbs just before serving.
Use a thermometer to ensure the chicken is perfectly cooked but still juicy.

Storage

Store leftover crispy buffalo chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a hot oven or air fryer to restore crispiness. The slaw is best served cold or at room temperature and should not be microwaved.

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 can be used for a juicier result. Adjust frying time as thighs may cook slightly faster or slower depending on thickness.

Is there a vegetarian alternative for this sandwich?

You can substitute the chicken with crispy fried cauliflower or a plant-based chicken alternative and toss it in buffalo sauce for a similar spicy crunch.

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

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★★★★★

4.9 from 70 reviews

This Crispy Buffalo Chicken Sandwich features tender, marinated chicken breasts coated in a flavorful seasoned dredge, fried to golden perfection, and tossed in spicy buffalo sauce. It’s paired with a refreshing homemade ranch slaw made from shredded green and purple cabbage, carrots, and a creamy herb dressing, all served on a toasted brioche bun for the perfect balance of heat, crunch, and creaminess.

Author: Kai
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 4 sandwiches 1x
Category: Dinner
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Marinade

2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon salt
½ teaspoon cayenne pepper

Dredge and Seasoning

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

Sauce

½ cup buffalo sauce

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, to taste
Black pepper, to taste

Assembly

4 brioche buns

Instructions

Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or preferably overnight to tenderize and flavor the chicken deeply.
Make ranch slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and black pepper until smooth. Add shredded green and purple cabbage along with julienned carrots. Toss thoroughly to coat all vegetables. Cover and chill in the refrigerator until ready to serve, allowing flavors to meld.
Prepare dredge: In a shallow bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This seasoned dredge will give the chicken a crispy, flavorful crust.
Fry chicken: Remove chicken from marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully place chicken breasts in hot oil and fry until golden brown and crispy, about 6-8 minutes, or until the internal temperature reaches 165°F (74°C). Remove and place on a wire rack to drain and retain crispness.
Sauce chicken: While still hot, toss or brush the fried chicken breasts evenly with buffalo sauce to coat well. This step infuses the crispy chicken with the spicy buffalo flavor.
Assemble sandwich: Lightly toast brioche buns until golden. Place the buffalo chicken breast on the bottom bun, top generously with the chilled ranch slaw, and cover with the top bun. Serve immediately for the best texture and flavor contrast.

Notes

For extra heat, increase the cayenne in the dredge and marinade.
Make ahead: Ranch slaw can be prepared a day in advance and kept refrigerated.
Use a meat thermometer to ensure chicken is safely cooked to 165°F.
To keep coating extra crispy, drain fried chicken on a wire rack instead of paper towels.
Brioche buns can be substituted with any soft sandwich roll or bun of choice.

Keywords: Buffalo chicken sandwich, fried chicken sandwich, buffalo sauce, ranch slaw, crispy chicken sandwich, homemade slaw