Description
This Crispy Buffalo Chicken Sandwich with Ranch Slaw features juicy, buttermilk-marinated chicken breasts fried to golden perfection and tossed in spicy buffalo sauce. Served on toasted brioche buns with a fresh and creamy ranch slaw made from colorful shredded cabbages, carrots, and herbs, this sandwich offers a perfect balance of spicy, tangy, and cool flavors. Ideal for a satisfying lunch or dinner, this recipe combines classic American comfort with vibrant textures and tastes.
Ingredients
Scale
Chicken and Coating
- 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
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, combine 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: Whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, dill, salt, and pepper until smooth. Toss this dressing with shredded green and purple cabbage and julienned carrots. Chill until ready to serve.
- Prepare dredge: In a separate bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper thoroughly. This mixture will create a crispy coating for the chicken.
- Fry chicken: Heat oil in a deep pan or fryer to 350°F (175°C). Remove chicken from marinade and dredge thoroughly in the flour mixture. Fry the chicken breasts in hot oil until golden brown and the internal temperature reaches 165°F (74°C), typically about 6-8 minutes depending on thickness. Drain on a wire rack to keep crispy.
- Sauce chicken: Immediately toss or brush the hot fried chicken breasts with buffalo sauce ensuring they are well coated for maximum flavor.
- Assemble: Toast the brioche buns until lightly golden. Place a buffalo chicken breast on the bottom bun, top generously with the chilled ranch slaw, then cover with the top bun. Serve immediately for the best texture and flavor.
Notes
- For extra heat, add more cayenne pepper to the marinade and dredge mix.
- To make ahead, you can prepare the ranch slaw a day in advance and keep it chilled.
- Use a digital meat thermometer to ensure the chicken is properly cooked to 165°F for safety.
- Substitute buffalo sauce with your preferred wing sauce for flavor variations.
- If preferred, you can bake the chicken at 400°F for 25-30 minutes instead of frying, but frying gives the crispest result.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken sandwich, crispy chicken, ranch slaw, fried chicken sandwich, buffalo sauce, homemade sandwich
