Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a perfect balance of spicy, tangy, and creamy flavors. Crunchy fried chicken tossed in buffalo sauce pairs wonderfully with a refreshing herbaceous slaw, all nestled inside a soft brioche bun. It’s a satisfying meal that’s easy to prepare and sure to please any crowd.

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

1. Step 1: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.
2. Step 2: To make the ranch slaw, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper in a large bowl. Add the shredded green cabbage, purple cabbage, and julienned carrots. Toss well and chill until ready to serve.
3. Step 3: Prepare the dredge by mixing flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl. Remove chicken from marinade and dredge thoroughly in the flour mixture.
4. Step 4: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the chicken breasts until golden brown and cooked through, about 6-8 minutes, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep crisp.
5. Step 5: Toss or brush the hot fried chicken with buffalo sauce until evenly coated.
6. Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing buffalo chicken on the bottom bun, topping generously with ranch slaw, then covering with the top bun. Serve immediately.

Tips & Variations

• For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture a second time before frying.
• Substitute buffalo sauce with your favorite hot sauce or BBQ sauce for a different flavor profile.
• Add sliced pickles or a slice of cheese for more texture and taste.
• Use a mix of red and green cabbage to keep the slaw colorful and vibrant.

Storage

Store leftover buffalo chicken and ranch slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a hot oven at 375°F (190°C) for 10-15 minutes to restore crispiness. The slaw is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw them before marinating and frying to ensure even cooking and safety.

Is there a way to make this sandwich without frying?

Absolutely. You can bake the dredged chicken breasts at 425°F (220°C) for 20-25 minutes, flipping halfway through, though the texture will be less crispy than frying.