Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
This Crispy Buffalo Chicken Sandwich with Ranch Slaw combines tender, spicy fried chicken coated in buffalo sauce with a refreshing, creamy ranch slaw all nestled in a toasted brioche bun. Perfect for a flavorful and satisfying meal, it’s a delightful twist on classic buffalo chicken with a cool, crunchy contrast from the homemade slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Dredge Mix
- 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 and Slaw
- 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
- Salt and pepper, to taste (for slaw dressing)
Instructions
- Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
- Make ranch slaw: Whisk mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, dill, salt, and pepper in a large bowl. Add shredded green and purple cabbage along with julienned carrots. Toss everything together thoroughly and chill in the refrigerator until ready to serve.
- Prepare dredge: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This seasoned flour will create a crispy coating for the chicken.
- Fry chicken: Heat oil in a deep fryer or a large pot to 350°F (175°C). Remove the chicken from the marinade, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing gently to coat well. Fry the chicken pieces until golden brown and the internal temperature reaches 165°F (74°C), about 6-8 minutes depending on thickness. Place the fried chicken on a wire rack to drain excess oil and rest for a few minutes.
- Sauce chicken: While the chicken is still hot, toss or brush it with the buffalo sauce evenly to coat it with that signature spicy flavor.
- Assemble sandwich: Toast brioche buns lightly to add texture and warmth. Place a buffalo chicken breast on the bottom bun, top generously with ranch slaw, then cover with the top bun. Serve immediately for the best contrast of crispy, spicy chicken and cool, creamy slaw.
Notes
- For extra spice, add more cayenne pepper to the dredge or buffalo sauce.
- Make sure the oil temperature stays steady at 350°F to ensure a crispy exterior without overcooking.
- Marinate chicken overnight for more tender and flavorful results.
- Use a wire rack for draining fried chicken to prevent sogginess.
- Toast buns just before assembling to keep them from becoming soggy from the sauce and slaw.
Keywords: Buffalo chicken sandwich, crispy chicken, ranch slaw, fried chicken sandwich, buffalo sauce, brioche bun
