Description

A flavorful and crunchy Crispy Buffalo Chicken Sandwich topped with a creamy and tangy homemade ranch slaw, served on soft toasted brioche buns. This recipe combines the spicy zest of buffalo sauce with the refreshing crunch of cabbage and carrots in ranch dressing for a perfect balance of heat and coolness.

Ingredients

Scale

Chicken and Marinade

2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon salt
½ teaspoon cayenne pepper

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

Sauce

½ cup buffalo sauce

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

Assembly

4 brioche buns

Instructions

Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts in this mixture and refrigerate for at least 1 hour or overnight to ensure tender, flavorful 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. Toss in the shredded green and purple cabbage along with julienned carrots until evenly coated. Chill the slaw until ready to serve for a refreshing contrast to the spicy chicken.
Prepare dredge: Mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow bowl. This seasoned dredge will create the crispy coating on the chicken.
Fry chicken: Heat oil in a deep fryer or large skillet to 350°F (175°C). Remove chicken from marinade and dredge thoroughly in the flour mixture, pressing to adhere. Fry chicken breasts until golden brown and the internal temperature reaches 165°F (about 6-8 minutes depending on thickness). Drain on a wire rack to stay crispy.
Sauce chicken: While the chicken is still hot, toss or brush the pieces with buffalo sauce to evenly coat and infuse them with spicy flavor.
Assemble sandwich: Toast the brioche buns until golden. Place the buffalo chicken on the bottom bun, top generously with the chilled ranch slaw, then cover with the top bun. Serve immediately to enjoy the perfect balance of crispy, spicy, creamy, and fresh textures.

Notes

For extra heat, add more cayenne pepper to the dredge or buffalo sauce.
Marinating chicken overnight enhances tenderness and flavor.
Use a wire rack to drain fried chicken to keep it crispy instead of soggy.
The ranch slaw can be made a few hours ahead for better flavors development.
Substitute buffalo sauce with hot sauce mixed with melted butter for a homemade version.

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

Keywords: Buffalo chicken sandwich, crispy fried chicken, ranch slaw, spicy chicken sandwich, homemade buffalo sauce, brioche buns