Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a perfect balance of spicy, crunchy, and creamy flavors. Juicy fried chicken coated in buffalo sauce pairs beautifully with a fresh, tangy ranch slaw, all nestled in a soft brioche bun. It’s a satisfying meal that’s easy to make at home.

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 buttermilk, salt, and cayenne pepper. Add the chicken breasts, making sure they are fully submerged. Cover and 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 in the refrigerator until ready to serve.
Step 3: Prepare the dredging mixture by combining flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl. Remove the chicken from the marinade and dredge each piece thoroughly in the flour mixture.
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 (74°C), about 6-8 minutes. Remove and place on a wire rack to rest and drain excess oil.
Step 5: Toss or brush the hot fried chicken with buffalo sauce until fully coated.
Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing buffalo chicken on the bottom bun, topping with a generous amount of ranch slaw, then covering with the top bun. Serve immediately while hot.

Tips & Variations

For extra heat, add more cayenne pepper to the dredge or use a hotter buffalo sauce variety.
Try swapping the buffalo sauce for a honey mustard glaze for a sweeter twist.
Use leftover rotisserie chicken tossed in buffalo sauce for a quicker sandwich version.
Make the slaw a day ahead to allow flavors to meld and save time on serving day.

Storage

Store leftover buffalo chicken and ranch slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to maintain crispiness. Assemble sandwiches fresh to avoid sogginess from the slaw.

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 work well and can be juicier. Adjust cooking time slightly to ensure they reach an internal temperature of 165°F (74°C).

How do I make this sandwich less spicy?

Reduce or omit the cayenne pepper in both the marinade and dredge. You can also use a milder buffalo sauce or substitute with a BBQ sauce for less heat.