Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
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.
- 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
