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Extra Crispy Fried Buffalo Chicken Sandwich with Creamy Ranch Slaw

A close-up of a crispy, sauce-covered buffalo chicken sandwich topped with creamy coleslaw on a brioche bun.
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Make the best buffalo chicken sandwich at home with this recipe for ultra-crispy, buttermilk-marinated chicken tossed in spicy sauce, balanced by a cool, tangy ranch slaw.

Ingredients

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  • 2 large boneless, skinless chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable oil, for frying
  • 4 brioche burger buns
  • Butter, for toasting
  • 1 cup shredded green cabbage
  • 1/2 cup shredded purple cabbage
  • 1/2 cup mayonnaise
  • 2 tablespoons ranch dressing mix (dry packet)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup Frank’s RedHot sauce (or preferred hot sauce)
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the chicken: Place the halved chicken breasts between plastic wrap and pound them to an even 1/2-inch thickness.
  2. In a shallow dish, combine the buttermilk, salt, pepper, garlic powder, paprika, and cayenne pepper. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 2 hours or up to 8 hours.
  3. Prepare the ranch slaw: In a medium bowl, whisk together the shredded cabbage, mayonnaise, ranch dressing mix, and apple cider vinegar. Mix well until coated. Cover and chill until ready to serve.
  4. Prepare the buffalo sauce: In a small saucepan, melt the butter over low heat. Whisk in the hot sauce and Worcestershire sauce until smooth. Keep warm or reheat just before tossing the chicken.
  5. Prepare the breading: In a separate shallow dish, whisk together the flour, cornstarch, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper.
  6. Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C).
  7. Dredge the chicken: Remove one piece of chicken from the buttermilk, letting excess drip off. Press the chicken firmly into the flour mixture, ensuring it is completely coated. Shake off any excess flour. Repeat with all pieces.
  8. Fry the chicken: Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 5 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  9. Drain and sauce: Remove the crispy chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately brush or toss the hot, crispy chicken pieces generously with the prepared buffalo sauce.
  10. Assemble the sandwich: Lightly butter the cut sides of the brioche buns and toast them in a clean skillet until golden. Place a sauced chicken breast on the bottom bun. Top with a generous portion of the chilled ranch slaw. Place the top bun on, and serve your spicy chicken sandwich immediately.

Notes

  • For extra crunch, you can double-dip the chicken: dredge in flour, dip back into the buttermilk briefly, and then dredge again in the flour mixture.
  • If you prefer a milder heat, reduce the cayenne pepper in the breading and use less hot sauce when coating the finished chicken.
  • Toasting the buns keeps them from getting soggy under the sauce and slaw.

Nutrition

Find it online: https://hearthbite.com/buffalo-chicken-sandwich-crispy-fried-recipe/