Description
This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a spicy, crunchy, and creamy chicken sandwich recipe perfect for game day or comfort food nights. Featuring buffalo sauce, ranch slaw, and brioche buns, it’s the ultimate indulgent sandwich.
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
1. Marinate chicken: In a bowl, mix buttermilk, salt, and cayenne pepper. Add chicken and refrigerate for at least 1 hour or overnight.
2. Make ranch slaw: Whisk mayo, sour cream, lemon juice, vinegar, parsley, dill, salt, and pepper. Toss in cabbage and carrots. Chill.
3. Prepare dredge: Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl. Dredge marinated chicken.
4. Fry chicken: Heat oil to 350°F (175°C). Fry chicken until golden brown and internal temp reaches 165°F. Let rest on wire rack.
5. Sauce chicken: Toss or brush hot chicken with buffalo sauce.
6. Assemble: Toast buns. Add buffalo chicken, top with ranch slaw, and serve immediately.
Notes
For extra crispiness, double-dip the chicken by repeating the dredge after the first coat.
Always let fried chicken rest on a wire rack to avoid soggy bottoms.
The slaw can be made 1-2 hours ahead for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 4g
- Sodium: 1250mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg