Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
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.
- 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
