Description
This Crispy Buffalo Chicken Sandwich with Zesty Ranch Slaw is a perfect blend of spicy, crunchy, and creamy elements. Tender, buttermilk-marinated chicken breasts are coated in a flavorful seasoned flour mixture and fried to golden perfection. Tossed in tangy buffalo sauce, the chicken is paired with a refreshing, herb-filled ranch slaw made with green and purple cabbage, carrots, and fresh herbs. Served on toasted brioche buns, this sandwich delivers a satisfying combination of textures and bold flavors that make for a delicious, hearty meal.
Ingredients
Scale
Chicken and Marinade
- 4 pieces Boneless Skinless Chicken Breasts
- 2 cups Buttermilk
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne Pepper
Dredging Mixture
- 1 cup All-Purpose Flour
- 0.5 cup Cornstarch
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 0.5 teaspoon Cayenne Pepper
Buffalo Sauce
- 0.5 cup Buffalo Sauce
Ranch Slaw
- 2 cups Green Cabbage, shredded
- 1 cup Purple Cabbage, shredded
- 1 cup Carrots, julienned
- 0.25 cup Fresh Parsley, chopped
- 0.25 cup Fresh Dill, chopped
- 0.5 cup Mayonnaise
- 0.5 cup Sour Cream
- 2 tablespoons Lemon Juice
- 2 tablespoons Apple Cider Vinegar
- Salt and Pepper to taste
Sandwich Assembly
- 4 pieces Brioche Buns
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, salt, and cayenne pepper. Submerge the boneless skinless chicken breasts in the mixture, cover the bowl, and refrigerate for at least 1 hour. This marination tenderizes the chicken and infuses it with flavor.
- Prepare the Ranch Slaw: Whisk together the mayonnaise, sour cream, lemon juice, apple cider vinegar, chopped parsley, chopped dill, salt, and pepper in a separate bowl. Gently fold in the shredded green cabbage, purple cabbage, and julienned carrots until everything is evenly coated. Cover and chill until ready to use, allowing flavors to meld.
- Mix the Dredging Flour: In another bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. This mixture creates the crispy coating for the chicken.
- Heat the Oil: Preheat oil to 350°F (175°C) in a deep fryer or heavy-bottomed Dutch oven. Make sure the oil maintains this temperature for optimal frying results.
- Dredge and Fry the Chicken: Remove chicken breasts from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to adhere. Carefully place the chicken pieces into the hot oil and fry until golden brown and crispy, about 7-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Remove and place on a wire rack to drain and rest.
- Coat with Buffalo Sauce: While still hot, toss or brush the fried chicken breasts generously with buffalo sauce, allowing the sauce to soak in and coat the surface evenly.
- Toast the Buns and Assemble: Lightly toast the brioche buns to enhance texture and flavor. On the bottom half of each bun, layer the buffalo chicken followed by a generous portion of the zesty ranch slaw. Top with the other half of the bun and serve immediately while hot and crispy.
Notes
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk after the first flour coat and then back into the flour again before frying.
- Adjust the amount of cayenne pepper and buffalo sauce to suit your preferred spice level.
- Make sure to rest the fried chicken on a wire rack instead of paper towels to prevent sogginess.
- You can prepare the ranch slaw up to a day in advance for better flavor integration.
- Use an instant-read thermometer to check the chicken’s internal temperature to ensure it is fully cooked.
