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 buttermilk, salt, and cayenne pepper. Add the chicken breasts, ensuring they are fully submerged, 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 cabbage, purple cabbage, and julienned carrots. Toss to coat evenly and chill until ready to use.

Step 3: In another bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dredge.

Step 4: Remove the chicken from the marinade and dredge it thoroughly in the flour mixture, pressing to coat well.

Step 5: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coated chicken breasts until golden brown and the internal temperature reaches 165°F (74°C), about 6-8 minutes. Transfer to a wire rack to drain and rest.

Step 6: Toss the hot fried chicken in buffalo sauce or brush it generously on both sides.

Step 7: 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 covering with the top bun. Serve immediately.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then the flour mixture again before frying.

Adjust the cayenne pepper and buffalo sauce amounts to control the spiciness.

Try swapping the buffalo sauce for BBQ sauce for a different flavor twist.

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

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to thaw the chicken completely before marinating and frying to ensure even cooking.

What can I substitute for buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.