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Ultimate Crispy Buffalo Chicken Sandwich with Creamy Ranch Slaw

Close-up of a delicious buffalo chicken sandwich featuring crispy fried chicken, spicy sauce, and creamy coleslaw on a brioche bun.
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Make a restaurant-style Buffalo Chicken Sandwich at home. This recipe features extra crispy fried chicken tossed in spicy buffalo sauce, balanced perfectly with a cool, homemade ranch slaw.

Ingredients

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  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 1 cup prepared buffalo wing sauce
  • 4 brioche or potato buns
  • Butter, for toasting
  • For the Ranch Slaw:
  • 1 cup shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chicken: Place the chicken breast halves between plastic wrap and pound them to an even 1/2-inch thickness. Place the chicken in a shallow dish and cover with buttermilk, 1 teaspoon salt, and 1 teaspoon pepper. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. Prepare the dredge: In a separate shallow dish, whisk together the flour, garlic powder, paprika, and cayenne pepper.
  3. Dredge the chicken: Remove chicken from the buttermilk, letting excess drip off. Press the chicken firmly into the flour mixture, coating completely. Set aside on a wire rack.
  4. Make the ranch slaw: In a medium bowl, combine the mayonnaise, buttermilk, dill, onion powder, salt, and pepper. Whisk until smooth. Add the shredded cabbages and toss to coat evenly. Refrigerate until ready to serve.
  5. Fry the chicken: Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully place 1 or 2 chicken cutlets into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and place on a clean wire rack set over a baking sheet to drain excess oil.
  6. Toss in sauce: While the chicken is still hot, place the fried cutlets in a clean bowl. Pour the buffalo wing sauce over the chicken and toss gently to coat completely.
  7. Assemble the sandwich: Lightly butter the cut sides of the buns and toast them in a skillet or under the broiler until golden. Place a sauced chicken cutlet on the bottom bun. Top generously with the creamy ranch slaw. Place the top bun on the sandwich. Serve immediately.

Notes

  • For an air fryer buffalo chicken sandwich, spray the dredged chicken lightly with cooking spray and air fry at 380°F (195°C) for 12-15 minutes, flipping halfway through.
  • If you prefer blue cheese, substitute the ranch slaw ingredients for a simple mix of mayonnaise, sour cream, crumbled blue cheese, and a splash of vinegar.
  • This recipe works well for game day parties; keep the fried chicken warm in a low oven (200°F) until you are ready to sauce and serve.

Nutrition

Find it online: https://completelyyummy.com/buffalo-chicken-sandwich-crispy-ranch-slaw-recipe/