Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
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.
- 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
