Crispy Buffalo Chicken Sandwich with Ranch Slaw
Experience the ultimate comfort food with our Crispy Buffalo Chicken Sandwich with Ranch Slaw. This delightful dish features perfectly seasoned, crispy chicken coated in spicy buffalo sauce, complemented by a creamy ranch slaw that adds a refreshing crunch. Whether you’re hosting a game day gathering or enjoying a cozy dinner at home, this sandwich is sure to impress. With customizable spice levels and the option to add your favorite toppings, each bite promises a mouthwatering combination of flavors that will keep you coming back for more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 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
- In a large bowl, mix together buttermilk, salt, and cayenne pepper. Add the chicken breasts and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- In another bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper until smooth. Add the shredded cabbage and julienned carrots. Toss until well mixed and refrigerate until ready to serve.
- In a large mixing bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne. Mix until evenly combined. Remove marinated chicken from the fridge and dredge each piece in the flour mixture until fully coated.
- Heat oil in a frying pan or deep fryer to 350°F (175°C). Carefully place the dredged chicken in hot oil. Fry until golden brown and cooked through (internal temperature should reach 165°F). Let fried chicken rest on a wire rack to maintain crispiness.
- Once rested but while still hot, toss or brush the fried chicken pieces with buffalo sauce until evenly coated.
- Toast brioche buns lightly if desired. Place buffalo chicken on each bun and generously top with ranch slaw. Serve immediately for maximum crunch!
Nutrition
- Serving Size: 1 sandwich (200g)
- Calories: 670
- Sugar: 5g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg