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, salt, and cayenne pepper. Add the chicken breasts, ensuring they are fully coated. Refrigerate for at least 1 hour or overnight to marinate.

Step 2: To make the ranch slaw, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss in the shredded green and purple cabbage along with the julienned carrots. Chill until ready to serve.

Step 3: Prepare the dredge by combining flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl. Dredge each piece of marinated chicken in the flour mixture, pressing to coat well.

Step 4: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken breasts until they are golden brown and the internal temperature reaches 165°F, about 6-8 minutes. Remove and let rest on a wire rack to drain excess oil.

Step 5: Toss or brush the hot fried chicken with buffalo sauce until evenly coated.

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

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture before frying.

Swap brioche buns with pretzel buns for a different flavor and texture.

Add sliced pickles or a slice of cheddar cheese to the sandwich for additional tang and richness.

Adjust the cayenne and buffalo sauce to suit your preferred spice level.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for juicier meat. Adjust frying time accordingly to ensure they are cooked through.

Is there a substitute for buttermilk in the marinade?

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 before using as a substitute.