Description

A crispy and flavorful chicken sandwich with a spicy buffalo twist, paired with a creamy and tangy homemade ranch slaw. Perfectly marinated chicken breasts are dredged in a seasoned flour mixture, deep-fried to golden perfection, then tossed in buffalo sauce and served on toasted brioche buns with fresh, crunchy ranch slaw for a deliciously satisfying meal.

Ingredients

Scale

Chicken and Marinade

2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon salt
½ teaspoon cayenne pepper (for marinade)

Dredge and Seasoning

1 ½ cups all-purpose flour
½ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (for dredge)
1 teaspoon salt
1 teaspoon black pepper

Sauce and Buns

½ cup buffalo sauce
4 brioche buns

Ranch Slaw

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 ½ teaspoon cayenne pepper. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or preferably overnight to tenderize and infuse flavor.
Make ranch slaw: In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper. Toss in the shredded green and purple cabbage along with julienned carrots. Mix thoroughly and chill the slaw until ready to assemble.
Prepare dredge: In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and the remaining ½ teaspoon cayenne pepper. Mix well to evenly distribute the spices.
Dredge chicken: Remove the chicken from the marinade, letting any excess drip off. Coat each breast thoroughly in the dredge mixture, pressing lightly to adhere the seasoned flour evenly.
Fry chicken: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the coated chicken breasts until they are golden brown and reach an internal temperature of 165°F (74°C), about 6-8 minutes depending on thickness. Remove and let rest on a wire rack to maintain crispiness.
Sauce chicken: While the chicken is still hot, toss or brush it with buffalo sauce until fully coated, allowing the flavors to meld.
Assemble sandwich: Toast the brioche buns until lightly golden. Place the buffalo chicken on the bottom buns, top generously with the chilled ranch slaw, then cover with the top buns. Serve immediately for best texture and flavor.

Notes

For extra heat, increase cayenne pepper in the marinade or dredge.
Use a meat thermometer to ensure chicken is cooked safely to 165°F.
The ranch slaw can be made a few hours ahead to develop flavors.
If desired, substitute buffalo sauce with your favorite wing sauce or BBQ sauce for variation.
Make sure to drain fried chicken on a wire rack instead of paper towels to keep the crust crisp.

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

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