Description
This Chicken Sandwich with Ranch Slaw offers a perfect balance of crispy, spicy fried chicken coated in buffalo sauce, layered with a creamy, herb-infused ranch slaw, all served on toasted brioche buns. It’s a delightful sandwich that blends bold flavors and crunchy textures, making it an irresistible meal for lunch or dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
For the Dredge:
- 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
For the Buffalo Sauce:
- ½ cup buffalo sauce
For the 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
For Assembly:
- 4 brioche buns
Instructions
- Marinate Chicken: In a bowl, combine buttermilk with salt and cayenne pepper. Submerge the chicken breasts in the mixture and refrigerate for at least 1 hour, or preferably overnight, to tenderize and flavor the chicken.
- Make Ranch Slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, dill, salt, and pepper to make the ranch dressing. Toss the shredded green and purple cabbage, along with the julienned carrots, into the dressing until evenly coated. Chill the slaw until ready to assemble.
- Prepare Dredge: In a large mixing bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Remove the chicken from the marinade and thoroughly coat each piece in this seasoned flour mixture to ensure a crispy crust.
- Fry Chicken: Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the breaded chicken breasts until golden brown and the internal temperature reaches 165°F (74°C), about 6-8 minutes depending on thickness. Remove and let rest on a wire rack to drain excess oil and keep crisp.
- Sauce Chicken: While the chicken is still hot, toss or brush each piece generously with buffalo sauce to impart a spicy, tangy flavor.
- Assemble Sandwiches: Toast the brioche buns to a light golden brown. Place the buffalo chicken on the bottom bun, top with a generous amount of the chilled ranch slaw, then cover with the top bun. Serve immediately for best texture and flavor.
Notes
- Marinating the chicken overnight enhances flavor and juiciness.
- Ensure oil temperature stays steady at 350°F for even frying and crispy crust.
- Use a wire rack after frying instead of paper towels to keep chicken crispy.
- Adjust cayenne pepper and buffalo sauce amounts to control the spice level.
- Brioche buns add a slight sweetness that balances the spicy chicken.
- This sandwich is best enjoyed fresh to maintain crispness and texture contrast.
- Prep Time: 15 minutes (plus 1 hour marinating minimum)
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Chicken Sandwich, Buffalo Chicken, Ranch Slaw, Fried Chicken, Brioche Bun, Spicy Chicken Sandwich, Comfort Food
