Crispy Buffalo Chicken Sandwich (Printable)
Golden crispy buffalo chicken topped with cool ranch slaw on toasted brioche buns for the perfect spicy kick.
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 1/2 cups all-purpose flour (about 6.5 oz)
09 - Vegetable oil, for frying
→ For the Buffalo Sauce
10 - 1/2 cup hot sauce (such as Frank's RedHot)
11 - 1/4 cup unsalted butter, melted
12 - 1 tablespoon honey
→ For the Ranch Slaw
13 - 2 cups finely shredded green cabbage
14 - 1 cup shredded carrots
15 - 1/4 cup thinly sliced red onion
16 - 1/3 cup ranch dressing
17 - 1 tablespoon chopped fresh dill (optional)
18 - Salt and pepper, to taste
→ To Assemble
19 - 4 brioche buns, split and toasted
20 - 4 lettuce leaves
21 - Sliced dill pickles (optional)
# How-To Steps:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2 inch thickness. In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add chicken, cover, and marinate for at least 20 minutes (up to 4 hours refrigerated).
02 - In a large bowl, combine cabbage, carrots, red onion, ranch dressing, and dill. Toss well. Season with salt and pepper to taste. Refrigerate until ready to use.
03 - In a small bowl, whisk together hot sauce, melted butter, and honey until smooth. Set aside.
04 - Place flour in a shallow bowl. Remove chicken from marinade, letting excess drip off. Dredge in flour, pressing to coat well. In a deep skillet or fryer, heat 1 inch of vegetable oil to 350°F. Fry chicken in batches for 4-5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - Dip each crispy chicken breast in the buffalo sauce, coating both sides completely.
06 - Place a lettuce leaf on the bottom half of each toasted bun. Add a buffalo chicken breast, a generous scoop of ranch slaw, and pickles if using. Top with the other half of the bun.
07 - Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The crispy breading stays crunchy even after the sauce hits thanks to a proper marinade
- That cold slaw against the hot spicy chicken is the kind of contrast that makes people pause midbite
- These come together faster than you would expect for something that tastes this restaurant quality
02 -
- Letting the excess marinade drip off before dredging prevents clumpy flour and uneven cooking
- That twenty minute marinate minimum is not a suggestion it is the difference between seasoned chicken and spicy disappointment
03 -
- Keep fried chicken warm in a 100°C oven for up to thirty minutes if you are feeding a crowd
- Greek yogurt swaps easily for the ranch in the slaw for a lighter version