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, mix the buttermilk with salt and cayenne pepper. Add the chicken breasts and refrigerate for at least 1 hour or overnight to marinate.

Step 2: Make the ranch slaw by whisking together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss in the shredded green cabbage, purple cabbage, and julienned carrots. Chill until ready to serve.

Step 3: Prepare the dredge by combining flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl. Remove chicken from marinade and coat thoroughly in the flour mixture.

Step 4: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken breasts until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and let rest on a wire rack.

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

Step 6: Toast the brioche buns lightly. Assemble the sandwiches by placing buffalo chicken on the bottom bun, topping with a generous amount of ranch slaw, then covering with the top bun. Serve immediately.

Tips & Variations

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

Use homemade buffalo sauce for a fresher taste by mixing hot sauce with melted butter.

Swap out the brioche bun for a potato roll or ciabatta for a different texture.

Add sliced pickles or a slice of cheese for additional flavor and crunch.

If you prefer less heat, reduce or omit the cayenne pepper in the marinade and dredge.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh chicken breasts for even cooking and better texture. If using frozen, thaw completely in the refrigerator before marinating and frying.

How spicy is this sandwich?

The sandwich has a moderate level of heat from the cayenne and buffalo sauce. You can adjust the spiciness by reducing the cayenne pepper or using a milder buffalo sauce to suit your taste.

Dinner

Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

Introduction