Introduction

This Chicken Sandwich with Ranch Slaw combines crispy, spicy fried chicken with a cool, creamy slaw for the perfect balance of flavors and textures. It’s an easy yet impressive sandwich that’s perfect for lunch or a casual dinner. The homemade ranch slaw adds a fresh, tangy crunch that complements the buffalo sauced chicken beautifully.

A close-up view of a crispy fried chicken sandwich with three distinct layers inside a soft, golden-brown bun. The top layer consists of creamy coleslaw with shredded green and purple cabbage mixed with a white dressing, dripping slightly over the edges. Below the coleslaw, there is a thick, crunchy, bright orange fried chicken fillet with a rough, textured coating. Underneath the chicken, there are several slices of green pickles peeking out. The sandwich sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 and refrigerate for at least 1 hour or overnight to marinate.

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

Step 3: In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Remove the chicken from the buttermilk and dredge thoroughly in the flour mixture, ensuring an even coating.

Step 4: Heat oil in a deep skillet or fryer 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 per side depending on thickness. Transfer to a wire rack to rest and drain excess oil.

Step 5: Toss or brush the hot fried chicken with buffalo sauce, coating it evenly for a spicy kick.

Step 6: Toast the brioche buns lightly, then assemble the sandwiches by placing the buffalo chicken on the bottom bun and topping generously with the ranch slaw. Serve immediately for the best texture and flavor.

Tips & Variations

For extra crunch, double dredge the chicken by dipping back into the buttermilk before a second flour coating.

Swap buffalo sauce for BBQ sauce or honey mustard for different flavor profiles.

Use gluten-free flour and cornstarch if you need a gluten-free option.

Add pickles or sliced jalapeños to the sandwich for added tang and heat.

Make the slaw a day ahead to let flavors meld; keep chilled until serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Cooking times may vary, so ensure they reach an internal temperature of 165°F (74°C).

What if I don’t have buttermilk for marinating?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Dinner

Chicken Sandwich with Ranch Slaw Recipe