Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw offers a perfect balance of spicy, crunchy chicken and cool, creamy slaw. It’s a satisfying meal that’s ideal for lunch or dinner, combining classic buffalo flavors with a refreshing twist.

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: Prepare the ranch slaw by whisking together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss the shredded green cabbage, purple cabbage, and julienned carrots in the dressing. Chill until ready to serve.
Step 3: Mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a large bowl. Dredge the marinated chicken breasts in this seasoned flour mixture, coating well.
Step 4: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the coated chicken breasts until golden brown and the internal temperature reaches 165°F (75°C), about 6-8 minutes. Place cooked chicken on a wire rack to rest and drain excess oil.
Step 5: Toss or brush the hot fried chicken with the buffalo sauce, ensuring an even coating.
Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing the buffalo chicken on the bottom bun, topping it generously with the ranch slaw, then covering with the top bun. Serve immediately.

Tips & Variations

For extra heat, add more cayenne pepper or use a hotter buffalo sauce variety.
Swap the brioche buns for sturdy pretzel or ciabatta buns for a different texture.
Make the ranch slaw a day ahead to let the flavors meld—just keep it refrigerated until serving.
Use chicken thighs instead of breasts for juicier, more flavorful meat.

Storage

Store leftover fried chicken and ranch slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to retain crispiness before assembling the sandwich again. The slaw is best served cold and should be consumed within 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken at 425°F (220°C) for 20-25 minutes, turning halfway through, until crispy and cooked through. Frying yields a crunchier texture, but baking is a healthier alternative.

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

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

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

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4.6 from 122 reviews

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a deliciously spicy and tangy meal featuring juicy, buttermilk-marinated fried chicken tossed in buffalo sauce, paired with a creamy, herb-infused ranch slaw on soft brioche buns. Perfect for a flavorful lunch or dinner, this sandwich balances heat and creaminess with a satisfying crunch.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including marinating time)
Yield: 4 sandwiches 1x
Category: Dinner
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Dredge

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

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 and pepper to taste

Assembly

4 brioche buns

Instructions

Marinate Chicken: In a bowl, whisk together buttermilk, salt, and cayenne pepper. Submerge the chicken breasts in the mixture and refrigerate for at least 1 hour or overnight to tenderize and infuse flavor.
Make Ranch Slaw: In a separate bowl, whisk mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper until smooth. Toss in shredded green cabbage, purple cabbage, and julienned carrots. Mix well and chill until ready to serve.
Prepare Dredge: Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl. Remove chicken from marinade, allowing excess to drip off, and dredge thoroughly in the seasoned flour mixture.
Fry Chicken: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the dredged chicken breasts until golden brown and the internal temperature reaches 165°F (74°C), typically around 6-8 minutes. Drain and rest on a wire rack to maintain crispiness.
Saucing the Chicken: While still hot, toss or brush the fried chicken breasts generously with the buffalo sauce to coat evenly.
Assemble Sandwiches: Toast the brioche buns lightly. Place a buffalo chicken breast on the bottom half of each bun, top with a generous portion of the chilled ranch slaw, and cover with the top bun. Serve immediately for best texture and flavor.

Notes

Marinate the chicken overnight for more tender and flavorful results.
Adjust the cayenne pepper and buffalo sauce to control the spiciness level.
Use a thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
Letting the fried chicken rest on a wire rack prevents sogginess.
The ranch slaw can be made a day ahead to allow the flavors to meld.
Substitute brioche buns with gluten-free buns to make the sandwich gluten-free.

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