Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
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.
- 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
