Description

This Crispy Buffalo Chicken Sandwich with Ranch Slaw features juicy, buttermilk-marinated fried chicken coated in a crunchy seasoned crust, tossed in spicy buffalo sauce, and topped with a creamy, tangy ranch slaw made from fresh cabbage and carrots. Served on toasted brioche buns, this sandwich combines bold flavors and textures for a delicious handheld meal perfect for lunch or dinner.

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

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, preferably overnight, to tenderize and infuse flavor.
Make ranch slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, dill, salt, and pepper until smooth. Toss the shredded green and purple cabbage along with the julienned carrots in the dressing. Chill the slaw in the refrigerator to meld flavors.
Prepare dredge: In a large bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until evenly combined. This seasoned flour mixture will create the crispy coating for the chicken.
Fry chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each breast thoroughly in the seasoned flour mixture, pressing firmly to coat. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken breasts until they turn golden brown and an internal temperature of 165°F (74°C) is reached, about 6-8 minutes per side depending on thickness. Drain on a wire rack to keep crisp.
Sauce chicken: While still hot, toss or brush the fried chicken breasts with buffalo sauce to coat evenly, infusing spicy tang.
Assemble: Toast the brioche buns lightly. Place a buffalo chicken breast on the bottom bun, top generously with the chilled ranch slaw, and cover with the top bun. Serve immediately for best texture and flavor.

Notes

For extra crispy chicken, double dredge by dipping in buttermilk again before the second flour coat.
Adjust cayenne pepper in the dredge and marinade to control spiciness according to your preference.
Use a thermometer to ensure chicken is perfectly cooked and safe to eat.
The ranch slaw can be made a day ahead to deepen flavors.
Brioche buns add a buttery sweetness that complements the spicy chicken, but any soft sandwich bun works well.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Frying
Cuisine: American

Keywords: buffalo chicken sandwich, fried chicken sandwich, ranch slaw, crispy chicken, buffalo sauce, brioche bun, homemade sandwich