Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe

Introduction

This Crispy Buffalo Chicken Sandwich with Ranch Slaw combines spicy, crunchy chicken with a cool, creamy slaw for the perfect balance of flavors and textures. It’s an easy yet impressive meal that will delight fans of bold, tangy dishes.

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

1. Step 1: In a bowl, mix buttermilk with salt and cayenne pepper. Add the chicken breasts, ensuring they are fully submerged, then refrigerate for at least 1 hour or overnight to marinate.
2. Step 2: For the ranch slaw, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper. Toss in shredded green and purple cabbage along with julienned carrots. Chill until ready to serve.
3. Step 3: In a separate bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Dredge the marinated chicken pieces thoroughly in this mixture.
4. Step 4: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coated chicken breasts until golden brown and cooked through, reaching an internal temperature of 165°F. Drain on a wire rack to keep crispy.
5. Step 5: Toss or brush the hot fried chicken with buffalo sauce so it is evenly coated.
6. Step 6: Lightly toast the brioche buns. Assemble the sandwich by placing the buffalo chicken on the bottom bun, topping with a generous scoop of ranch slaw, then placing the top bun. Serve immediately.

Tips & Variations

• For extra heat, add more cayenne pepper to the dredge or buffalo sauce.
• Use homemade buffalo sauce or your favorite brand for a customized flavor.
• Try swapping the ranch slaw for blue cheese slaw if you prefer a tangier taste.
• To keep chicken extra crispy, rest fried pieces on a wire rack instead of paper towels.

Storage

Store leftover components separately in airtight containers: chicken and slaw can keep in the refrigerator for up to 3 days. Reheat chicken in a hot oven or air fryer to maintain crispness. Assemble sandwiches fresh before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until cooked through and crispy. However, frying usually gives the crispiest texture.

What can I use instead of buttermilk for marinating?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute works well for tenderizing the chicken.