Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
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.
- 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
