Description
This Crispy Buffalo Chicken Sandwich with Ranch Slaw is a flavorful and crunchy delight combining juicy, buttermilk-marinated fried chicken tossed in spicy buffalo sauce with a creamy, tangy ranch-infused cabbage slaw, all served on soft toasted brioche buns. Perfect for a satisfying lunch or casual dinner, this sandwich balances heat, crispiness, and freshness in every bite.
Ingredients
Scale
Chicken and Marinade
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Dredging Mixture
- 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
Baking and Sauce
- 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 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 flavor the chicken.
- Make ranch slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper until smooth. Toss in the shredded green cabbage, purple cabbage, and julienned carrots, mixing well to coat. Chill this slaw in the refrigerator until ready to serve.
- Prepare dredge: Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow dish. Remove chicken from marinade, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture to create a crispy coating.
- Fry chicken: Heat oil in a deep fryer or large heavy-bottomed skillet to 350°F (175°C). Carefully place coated chicken breasts into the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let rest on a wire rack to maintain crispiness.
- Sauce chicken: While the chicken is still hot, toss or generously brush each piece with buffalo sauce to infuse it with spicy flavor.
- Assemble sandwich: Lightly toast brioche buns until golden. Place the buffalo chicken on the bottom half of each bun, top generously with the ranch slaw, then crown with the top bun. Serve immediately while the chicken is crispy and the slaw is fresh.
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Use a wire rack to rest fried chicken to avoid sogginess.
- Adjust the amount of cayenne and buffalo sauce to control spice levels.
- For a lighter option, bake the chicken at 425°F for 20-25 minutes instead of frying.
- Make the ranch slaw a few hours in advance to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken sandwich, crispy chicken sandwich, ranch slaw, fried chicken, buffalo sauce, brioche buns, southern style sandwich
