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: Marinate the chicken by mixing buttermilk, salt, and cayenne pepper in a bowl. Add the chicken breasts and refrigerate for at least 1 hour or overnight for best flavor.

Step 2: Prepare the ranch slaw by whisking together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss in the shredded green cabbage, purple cabbage, and julienned carrots. Chill until ready to use.

Step 3: Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl to make the dredge. Coat the marinated chicken thoroughly in the mixture.

Step 4: Heat oil to 350°F (175°C) in a deep pan or fryer. Fry the chicken breasts until golden brown and the internal temperature reaches 165°F (74°C). Place the cooked chicken on a wire rack to rest and drain excess oil.

Step 5: Toss or brush the hot fried chicken with buffalo sauce, ensuring it’s fully coated with flavor.

Step 6: Toast the brioche buns lightly. Assemble the sandwich by placing the buffalo chicken on the bottom bun, topping it with a generous amount of ranch slaw, then adding the top bun. Serve immediately.

Tips & Variations

For extra heat, add more cayenne pepper to the dredge or buffalo sauce.

Swap buffalo sauce with your favorite BBQ or honey mustard sauce for a different flavor profile.

Use pickles or sliced avocado as additional sandwich toppings for added texture and taste.

To make it lighter, bake the breaded chicken in the oven at 400°F (200°C) for 20-25 minutes instead of frying.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be juicier. Adjust frying time to ensure they are cooked through.

How spicy is this sandwich?

The sandwich has a moderate level of spiciness from the cayenne and buffalo sauce, but you can adjust the amount of cayenne in the marinade and dredge to suit your heat preference.