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Restaurant-Quality Crispy Buffalo Chicken Sandwich with Homemade Ranch Slaw

A close-up of a crispy, saucy buffalo chicken sandwich topped with creamy coleslaw on a brioche bun.
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Create a bold, flavor-packed buffalo chicken sandwich that rivals your favorite restaurant. This recipe features ultra-crispy buttermilk-fried chicken coated in spicy buffalo sauce, balanced perfectly with a cool, creamy homemade ranch slaw.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 1 cup buffalo wing sauce
  • 2 tablespoons unsalted butter, melted
  • 4 brioche burger buns
  • For the Ranch Slaw:
  • 1 cup shredded cabbage mix
  • 1/2 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Place the halved chicken breasts between plastic wrap and pound them to an even 1/2-inch thickness.
  2. Create the buttermilk marinade: In a shallow dish, whisk together the buttermilk, 1 teaspoon salt, and 1 teaspoon pepper. Submerge the chicken and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Prepare the breading: In a separate shallow dish, combine the flour, garlic powder, onion powder, and cayenne pepper.
  4. Coat the chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to create a thick coating. Set aside on a wire rack.
  5. Make the Ranch Slaw: In a medium bowl, whisk together the mayonnaise, buttermilk, dill, lemon juice, garlic powder, salt, and pepper until smooth. Fold in the shredded cabbage mix. Cover and chill while you cook the chicken.
  6. Fry the chicken: Heat about 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F (175°C). Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and place on a clean wire rack to drain excess oil.
  7. Make the Buffalo Sauce: In a small saucepan, combine the buffalo wing sauce and melted butter. Heat gently until the butter is fully incorporated and the sauce is smooth.
  8. Toss the chicken: Immediately toss the hot, crispy chicken pieces in the buffalo sauce until fully coated.
  9. Toast the buns: Lightly butter the cut sides of the brioche buns and toast them in a dry skillet or under the broiler until golden.
  10. Assemble the sandwich: Place a sauced chicken breast on the bottom bun. Top generously with the chilled Ranch Slaw. Place the top bun on the slaw. Serve immediately.

Notes

  • For an extra crispy texture, you can double-dip the chicken: after the first flour coating, dip it back into the buttermilk, then back into the flour mixture.
  • If you prefer a Blue Cheese Sauce Sandwich, substitute the Ranch Slaw with a simple mixture of crumbled blue cheese, sour cream, and a splash of milk.
  • This recipe works well for Air Fryer Buffalo Chicken; spray the coated chicken with cooking spray and air fry at 380°F (195°C) for 15-20 minutes, flipping halfway.

Nutrition

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