Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a perfect blend of spicy, tangy, and creamy flavors. The crunchy fried chicken tossed in buffalo sauce pairs beautifully with the cool, herbaceous ranch slaw nestled in a toasted brioche bun. It’s a delicious twist on a classic favorite that’s sure to satisfy your cravings.

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, combine the buttermilk, salt, and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.
Step 2: Prepare the ranch slaw by whisking together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss the shredded green cabbage, purple cabbage, and julienned carrots in the dressing. Chill until ready to serve.
Step 3: In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Remove the chicken from the marinade and dredge each piece thoroughly in the flour mixture.
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), about 6-8 minutes per side depending on thickness. Let the chicken rest on a wire rack to maintain crispiness.
Step 5: While still hot, toss or brush the fried chicken with buffalo sauce for a spicy, flavorful coating.
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 finishing with the top bun. Serve immediately for best texture and flavor.

Tips & Variations

For extra heat, add more cayenne pepper or a few dashes of hot sauce to the marinade or buffalo sauce.
Use Greek yogurt instead of sour cream for a lighter slaw dressing.
Try substituting the buffalo sauce with BBQ sauce for a smoky twist.
Keep the fried chicken warm on a wire rack in a low oven to prevent sogginess before saucing.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in an oven at 350°F (175°C) to maintain crispiness. Assemble sandwiches fresh before serving to keep buns from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will be more flavorful and juicy. Adjust frying time to ensure they cook through.

Is it possible to bake the chicken instead of frying?

Absolutely. Coat the chicken as directed and bake on a wire rack at 425°F (220°C) for about 25-30 minutes, flipping halfway, until crispy and cooked through.

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

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★★★★★

4.9 from 59 reviews

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a flavorful and satisfying dish featuring juicy, buttermilk-marinated chicken fried to a golden crisp, coated in spicy buffalo sauce, and topped with a creamy, tangy ranch slaw served on toasted brioche buns. Perfect for a hearty lunch or dinner, it combines classic Buffalo flavors with a refreshing slaw for a delightful crunch.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
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 (for marinade)
½ teaspoon cayenne pepper (for marinade)

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

Sauce

½ cup buffalo sauce

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

Assembly

4 brioche buns

Instructions

Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts in the marinade and refrigerate for at least 1 hour, or preferably overnight, to tenderize and infuse flavor.
Make ranch slaw: In another bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, fresh parsley, dill, salt, and pepper until smooth. Toss in the shredded green and purple cabbage along with julienned carrots until well coated. Chill the slaw in the refrigerator while you prepare the chicken.
Prepare dredge: Mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow bowl. Remove chicken from marinade, allowing excess to drip off, and dredge each piece thoroughly in the flour mixture, ensuring an even coating.
Fry chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the breaded chicken breasts until golden brown and cooked through, reaching an internal temperature of 165°F (74°C), about 6-8 minutes depending on thickness. Once done, transfer to a wire rack to drain excess oil and maintain crispiness.
Sauce chicken: While the chicken is still hot, toss or brush it evenly with buffalo sauce so every bite has a spicy tang.
Assemble sandwich: Toast the brioche buns until lightly golden. Place the buffalo chicken breast on the bun bottom, top with a generous portion of ranch slaw, then cover with the top bun. Serve immediately to enjoy the contrast of crispy, spicy chicken and cool, creamy slaw.

Notes

Marinating the chicken overnight enhances tenderness and flavor but 1 hour is sufficient in a pinch.
Use a wire rack to drain fried chicken to keep it crisp instead of resting on paper towels.
Adjust the cayenne and buffalo sauce amounts to control spiciness according to preference.
Brioche buns add a buttery sweetness that complements the spicy and tangy flavors well.
Ensure oil temperature remains steady during frying for an evenly cooked, crispy crust.

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