Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is the perfect combination of spicy, crunchy, and creamy flavors. Juicy fried chicken coated in tangy buffalo sauce pairs beautifully with a refreshing homemade ranch slaw, all nestled inside a soft brioche bun. It’s a crowd-pleasing meal that’s easy to make at home.

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, mix the buttermilk with salt and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.
Step 2: Whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper to make the ranch dressing. Toss the shredded green and purple cabbage along with the julienned carrots in the dressing. Chill until ready to use.
Step 3: In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge the marinated chicken breasts in this mixture, ensuring they are well coated.
Step 4: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken breasts until golden brown and the internal temperature reaches 165°F (74°C). Remove and let them rest on a wire rack to drain excess oil.
Step 5: Toss or brush the hot fried chicken breasts with buffalo sauce to coat evenly.
Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing the buffalo chicken on the bottom bun, topping with generous amounts of ranch slaw, and covering with the top bun. Serve immediately.

Tips & Variations

For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and then the flour mixture before frying.
Adjust the amount of cayenne in the dredge or buffalo sauce to control the heat level.
Try adding pickles or sliced avocado for an additional layer of flavor.
Use a mix of fresh herbs like chives or basil in the slaw for a unique twist.

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 maintain crispiness. The slaw is best served cold and can be enjoyed chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before marinating to ensure even cooking and proper coating.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to sour. This works well as a buttermilk substitute in the marinade.

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

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4.8 from 75 reviews

This Crispy Buffalo Chicken Sandwich with Ranch Slaw features tender, buttermilk-marinated fried chicken tossed in spicy buffalo sauce, served on toasted brioche buns with a refreshing, creamy ranch slaw made from shredded cabbages and carrots. Perfectly balanced with bold flavors and crunchy textures, it’s a delicious twist on a classic comfort food favorite.

Author: Lila
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including marinating time)
Yield: 4 sandwiches 1x
Category: Sandwich
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

1½ 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

Breading and Frying

Vegetable oil (for frying, amount sufficient to fill pan to 2 inches depth)

Buffalo Sauce

½ cup buffalo sauce

Sandwich and Slaw

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
Salt and pepper, to taste

Instructions

Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the boneless skinless chicken breasts and ensure they are fully submerged. Refrigerate and let the chicken marinate for at least 1 hour, or ideally overnight, to tenderize and flavor the meat.
Make ranch slaw: In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper until smooth. Add shredded green cabbage, purple cabbage, and julienned carrots, tossing everything until the vegetables are well coated. Chill the slaw in the refrigerator to meld flavors while you prepare the chicken.
Prepare dredge: In a separate bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper thoroughly. This seasoned flour mixture will create a crispy crust for the chicken.
Fry chicken: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Remove chicken breasts from the marinade, letting excess drip off, then dredge them thoroughly in the seasoned flour mixture, pressing lightly to ensure an even coating. Fry the chicken breasts in hot oil until golden brown and crispy, about 5-7 minutes per side depending on thickness, until the internal temperature reaches 165°F (74°C). Remove and let the fried chicken rest on a wire rack to drain excess oil and maintain crispness.
Sauce chicken: While still hot, toss or brush the fried chicken breasts with buffalo sauce to coat them evenly, delivering a spicy and tangy flavor punch.
Assemble sandwiches: Toast the brioche buns until golden and slightly crispy. Place a buffalo chicken breast on the bottom half of each bun, then top generously with the chilled ranch slaw. Cover with the bun top and serve immediately while the chicken is hot and crispy.

Notes

For extra spicy sandwiches, add more cayenne pepper in the marinade and dredge mixture or use hotter buffalo sauce.
Make sure oil temperature is steady at 350°F to avoid greasy or undercooked chicken.
Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
Brioche buns can be substituted with other soft sandwich buns like potato rolls or kaiser rolls.
Leftover ranch slaw pairs well as a side salad or sandwich topping.
The chicken can be marinated overnight for deeper flavor and tenderness.

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