Description
This Crispy Buffalo Chicken Sandwich with Ranch Slaw features juicy, buttermilk-marinated chicken breasts coated in a seasoned flour and cornstarch dredge, fried to golden perfection, and tossed in tangy buffalo sauce. Served on toasted brioche buns and topped with a refreshing homemade ranch slaw made from shredded green and purple cabbage, carrots, and fresh herbs. A perfect combination of spicy, creamy, and crunchy textures for an irresistible sandwich experience.
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 and Toppings
- 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 black pepper, to taste
Instructions
- Marinate chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Add the chicken breasts, ensuring they are fully submerged in the mixture. Refrigerate for at least 1 hour or preferably overnight to tenderize and infuse flavor.
- 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 shredded green and purple cabbage along with julienned carrots. Chill the slaw until ready to serve to let flavors meld.
- Prepare dredge: In another bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until evenly combined. Remove chicken from marinade, letting excess drip off, then thoroughly coat each piece in the dredge mixture.
- Fry chicken: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully fry the coated chicken breasts until golden brown and crispy, approximately 6-8 minutes, or until the internal temperature reaches 165°F (74°C) for safety. Remove the chicken and let it rest on a wire rack to drain excess oil and maintain crispiness.
- Sauce chicken: Toss the hot fried chicken in buffalo sauce or brush it generously to coat evenly, allowing the sauce to soak in while keeping the crust crispy.
- Assemble sandwich: Toast the brioche buns lightly on the cut sides. Place the buffalo chicken breast on the bottom half of each bun, top with a generous portion of the chilled ranch slaw, then cover with the top bun. Serve immediately while hot and enjoy your crispy buffalo chicken sandwich with ranch slaw.
Notes
- Marinating the chicken overnight enhances tenderness and flavor significantly.
- Use a wire rack for draining fried chicken to prevent sogginess caused by resting directly on paper towels.
- Taste and adjust seasoning in the ranch slaw to your preference before chilling.
- For an extra spicy sandwich, add more cayenne pepper or buffalo sauce.
- Ensure oil temperature remains steady at 350°F for even frying and crispy texture.
- Prep Time: 15 minutes (plus 1-12 hours marinating time)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken sandwich, crispy chicken sandwich, buffalo sauce, ranch slaw, fried chicken recipe, sandwich recipe, easy dinner
