Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a flavorful twist on a classic favorite. Juicy, spicy fried chicken pairs perfectly with a cool, creamy ranch slaw, all nestled inside a soft brioche bun. It’s a satisfying meal that’s sure to impress.

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, whisk together the buttermilk, salt, and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.
Step 2: Make the ranch slaw by combining mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper in a bowl. Toss in the shredded green cabbage, purple cabbage, and julienned carrots. Chill until ready to use.
Step 3: In a separate bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dredge. Remove the chicken from the marinade and coat thoroughly in the flour mixture.
Step 4: Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the coated chicken breasts until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Drain on a wire rack to keep crisp.
Step 5: While still hot, toss or brush the fried chicken with buffalo sauce until evenly coated.
Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing the buffalo chicken on each bun and topping with a generous helping of ranch slaw. Serve immediately.

Tips & Variations

For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk after the first flour coating, then dredge again.
Adjust the cayenne and buffalo sauce to your preferred spice level for a milder or hotter sandwich.
Try adding pickles or sliced avocado for additional texture and flavor.
Use Greek yogurt instead of sour cream in the slaw dressing for a lighter option.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to keep it crispy. Avoid storing assembled sandwiches as the buns may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the chicken at 425°F (220°C) for about 20-25 minutes, flipping halfway through. It won’t be as crispy as fried but will still be delicious.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

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★★★★★

4.9 from 721 reviews

This Crispy Buffalo Chicken Sandwich with Ranch Slaw features juicy, buttermilk-marinated fried chicken tossed in spicy buffalo sauce, served on toasted brioche buns with a creamy, tangy homemade ranch slaw. A perfect blend of heat, crunch, and fresh flavors ideal for a hearty lunch or dinner.

Author: Maya
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 sandwiches 1x
Category: Main Course
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 Mix

1 ½ cups all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

Sauce and Slaw

½ cup buffalo sauce
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

Assembly

4 brioche buns

Instructions

Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the chicken breasts and make sure they are submerged in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum tenderness.
Make ranch slaw: In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, dill, salt, and pepper. Add shredded green and purple cabbage along with julienned carrots. Toss everything together until well coated. Chill the slaw in the refrigerator until ready to serve.
Prepare dredge: In a separate bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This dry mix will give the chicken its crispy coating.
Fry chicken: Heat oil in a deep fryer or large skillet to 350°F (175°C). Remove chicken from marinade, allow excess to drip off, then dredge thoroughly in the flour mixture. Fry the chicken pieces in hot oil until golden brown and an internal temperature of 165°F (74°C) is reached, approximately 6-8 minutes depending on thickness. Remove and let rest on a wire rack to maintain crispness.
Sauce chicken: While still hot, toss or brush the fried chicken generously with buffalo sauce to coat evenly.
Assemble sandwich: Lightly toast brioche buns until golden. Place a buffalo chicken breast on the bottom bun, top with a generous portion of ranch slaw, then cover with the top bun. Serve immediately to enjoy the crispy, spicy, and creamy layers at their best.

Notes

Marinating the chicken overnight enhances tenderness and flavor.
Use a wire rack to drain fried chicken to keep it crispy instead of placing it on paper towels.
Adjust the amount of cayenne pepper in the dredge and marinade to control the heat level.
Buffalo sauce can be substituted with your favorite hot sauce or wing sauce for different flavor variations.
Brioche buns add a buttery sweetness that complements the spicy chicken and creamy slaw but can be swapped with any soft sandwich buns.

Keywords: Buffalo chicken sandwich, crispy fried chicken, buffalo sauce, ranch slaw, brioche buns, spicy chicken sandwich