Description

This Crispy Buffalo Chicken Sandwich with Ranch Slaw combines crunchy, spicy fried chicken tossed in tangy buffalo sauce with a creamy, herb-infused ranch slaw. Served on toasted brioche buns, this sandwich offers a perfect balance of heat, creaminess, and zest for an irresistible handheld meal.

Ingredients

Scale

Chicken and Marinade

2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon salt
½ teaspoon cayenne pepper

Dredge

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

Buffalo Sauce and Assembly

½ cup buffalo sauce
4 brioche buns

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

Instructions

Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts in this mixture and refrigerate for at least 1 hour or preferably overnight to tenderize and infuse flavor.
Make ranch slaw: Whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper in a large bowl. Add the shredded green cabbage, purple cabbage, and julienned carrots then toss to coat evenly. Refrigerate the slaw until ready to serve to let flavors meld.
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 provides the crispy coating for the chicken.
Fry chicken: Heat oil in a deep fryer or heavy pan to 350°F (175°C). Remove the marinated chicken from the buttermilk, dredge thoroughly in the seasoned flour mixture ensuring even coating. Fry the chicken in the hot oil until golden brown and cooked through, reaching an internal temperature of 165°F (74°C), approximately 6-8 minutes depending on thickness. Drain on a wire rack to maintain crispiness.
Sauce chicken: While still hot, toss or brush the fried chicken breasts generously with the buffalo sauce, ensuring they are well coated for that signature spicy flavor.
Assemble: Toast the brioche buns lightly to add texture and warmth. Place the buffalo chicken breasts on the bottom buns, top with a generous portion of the chilled ranch slaw, then cover with the top buns. Serve immediately to enjoy the contrast of hot, spicy chicken and cool creamy slaw.

Notes

For best results, marinate the chicken overnight to enhance moisture and tenderness.
If you prefer less heat, reduce the cayenne pepper in the marinade and dredge.
Use a meat thermometer to ensure chicken is safely cooked to 165°F.
Buffalo sauce can be homemade or store-bought to save time.
For a crispier coating, double dredge the chicken by dipping it back into buttermilk and then flour again before frying.
Leftover slaw can be stored in the fridge for up to 2 days but is best enjoyed fresh.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Buffalo chicken sandwich, crispy chicken sandwich, ranch slaw, fried chicken, spicy sandwich, brioche bun sandwich