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Crispy Buffalo Chicken Sandwich with Ranch Slaw

Crispy Buffalo Chicken Sandwich with Ranch Slaw Delight

Enjoy a Crispy Buffalo Chicken Sandwich with Ranch Slaw, the ultimate comfort food that combines spicy, crunchy elements for a satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Pounded to even thickness
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar
  • 1 cup All-Purpose Flour For crispy outer coating
  • 1/2 cup Cornstarch Enhances crispiness
  • 1 teaspoon Garlic Powder Adds depth
  • 1 teaspoon Onion Powder Complements garlic
  • 1 teaspoon Paprika For mild flavor and color
  • 1/2 teaspoon Cayenne Pepper Adjust to taste or omit
  • 1 teaspoon Salt Enhances flavors
  • 1/2 teaspoon Black Pepper Adds a subtle spice
For the Buffalo Sauce
  • 1 cup Buffalo Sauce Mild or hot options
For the Ranch Slaw
  • 2 cups Green Cabbage and Purple Cabbage Shredded
  • 1 cup Carrots Julienned
  • 2 tablespoons Fresh Parsley Chopped
  • 2 tablespoons Fresh Dill Chopped
  • 1/2 cup Mayonnaise Greek yogurt can be substituted
  • 1/4 cup Sour Cream Optional
  • 2 tablespoons Lemon Juice For tanginess
  • 2 tablespoons Apple Cider Vinegar For tanginess
For Assembly
  • 4 pieces Brioche Buns Any hamburger bun will also work

Equipment

  • mixing bowl
  • Shallow Dish
  • deep skillet or Dutch oven
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts and refrigerate for at least 1 hour.
  2. In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and black pepper. Add the cabbage and carrots, mixing well. Chill until ready to assemble.
  3. Remove chicken from refrigeration. In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Dredge the chicken thoroughly.
  4. Heat oil in a deep skillet to 350°F. Fry the chicken for 5-7 minutes per side until golden brown and cooked through. Drain on wire rack.
  5. Toss the hot chicken in buffalo sauce or brush it generously for flavor.
  6. Toast brioche buns. Assemble the sandwich with chicken on the bottom and a generous portion of ranch slaw on top.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For extra crispiness, double-dip the chicken before frying. Let it rest on a wire rack after frying to maintain texture.

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