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, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best flavor and tenderness.

Step 2: To make the ranch slaw, whisk together the mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and black pepper in a large bowl. Add the shredded green and purple cabbage along with the julienned carrots. Toss to coat evenly and chill until ready to assemble.

Step 3: In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Remove the chicken from the buttermilk marinade and dredge each piece thoroughly in the flour mixture, pressing gently to adhere.

Step 4: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the coated chicken breasts until they are golden brown and the internal temperature reaches 165°F (about 6-8 minutes). Remove and let the chicken rest on a wire rack to maintain crispiness.

Step 5: Toss or brush the hot fried chicken breasts with buffalo sauce until fully coated.

Step 6: Toast the brioche buns lightly. Assemble each sandwich by placing the buffalo chicken on the bottom bun, topping with a generous amount of ranch slaw, and finishing with the top bun. Serve immediately for the best texture and flavor.

Tips & Variations

For extra heat, add more cayenne pepper to the dredge or buffalo sauce.

Substitute Greek yogurt for sour cream in the ranch slaw for a lighter option.

Use a cast-iron skillet if you don’t have a deep fryer, frying the chicken in batches in about 1 inch of oil.

Let the chicken rest on a wire rack after frying to prevent sogginess from steam.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw the chicken breasts in the refrigerator before marinating and frying to ensure even cooking and proper texture.

Is there a way to make this sandwich gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your buffalo sauce and other ingredients are gluten-free certified.