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Crispy Buffalo Chicken Sandwich with Creamy Ranch Slaw

A close-up view of an amazing buffalo chicken sandwich featuring crispy fried chicken, creamy slaw, and sauce on a brioche bun.
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Make the ultimate Crispy Buffalo Chicken Sandwich featuring juicy, crunchy chicken tossed in spicy buffalo sauce, balanced perfectly with a cool, creamy ranch slaw. This recipe is ideal for game day or a satisfying weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (like Frank’s RedHot)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 1 cup unsalted butter, melted
  • 1/2 cup buffalo wing sauce
  • 4 brioche buns, toasted
  • For the Ranch Slaw:
  • 2 cups shredded cabbage mix
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Place the halved chicken breasts in a bowl. Mix the buttermilk, 1 tablespoon hot sauce, salt, and pepper. Pour over the chicken, cover, and refrigerate for at least 1 hour, or up to 4 hours.
  2. Prepare the Ranch Slaw: In a medium bowl, whisk together the mayonnaise, buttermilk, vinegar, dill weed, onion powder, salt, and pepper until smooth. Add the shredded cabbage mix and toss to coat evenly. Cover and refrigerate while you prepare the chicken.
  3. Set up the breading station: In a shallow dish, whisk together the flour, paprika, garlic powder, and cayenne pepper.
  4. Dredge the chicken: Remove chicken from the marinade, letting excess drip off. Press each piece firmly into the flour mixture to coat completely.
  5. Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  6. Make the buffalo sauce: In a small saucepan, melt the butter over low heat. Whisk in the buffalo wing sauce until fully combined and heated through.
  7. Toss the chicken: Dip or brush each crispy chicken fillet generously with the warm buffalo sauce mixture.
  8. Assemble the Buffalo Chicken Sandwich: Place a sauced chicken fillet on the bottom half of a toasted brioche bun. Top generously with the chilled Ranch Slaw. Place the top bun on the sandwich.
  9. Serve immediately while the chicken is hot and crispy.

Notes

  • For an air fryer buffalo chicken option, cook the breaded chicken at 380°F (195°C) for 15-20 minutes, flipping halfway, until crispy.
  • If you prefer blue cheese dressing, substitute it for the ranch dressing in the slaw mixture.
  • Use chicken thighs for a juicier result, or chicken breasts for a leaner option.

Nutrition

Find it online: https://cookerycommand.com/buffalo-chicken-sandwich/