Crispy Buffalo Chicken Sandwich with Ranch Slaw is the epitome of comfort food, perfectly crunchy, and delightfully spicy. This tantalizing sandwich combines the crispy texture of fried chicken with the cool creaminess of ranch slaw, making it a favored dish for sports events, casual get-togethers, or a satisfying weeknight dinner. If you’re looking to indulge in some deliciousness, this recipe is definitely a winner!
Why Make This Recipe
Creating a Crispy Buffalo Chicken Sandwich at home allows you to control the flavors and ingredients, ensuring everything is fresh and tailored to your tastes. The combination of tangy buffalo sauce and creamy ranch slaw not only excites the palate but also creates a balance of textures that is hard to resist. Plus, the act of preparing and sharing this sandwich with family or friends can turn any meal into a celebration. Whether you’re new to cooking or an experienced chef, this recipe is approachable and leaves plenty of room for creativity.
How to Make Crispy Buffalo Chicken Sandwich with Ranch Slaw
Making a Crispy Buffalo Chicken Sandwich with Ranch Slaw is simpler than you might think! Just follow these straightforward steps, and you’ll have a finger-licking sandwich ready to devour.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buffalo sauce
- 4 brioche buns
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Directions
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Marinate Chicken: In a bowl, combine the buttermilk, salt, and cayenne pepper. Stir well and add the chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or if you have more time, leave them marinating overnight for maximum flavor.
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Make Ranch Slaw: In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper until fully combined. Add the shredded green cabbage, purple cabbage, and julienned carrots. Toss until everything is evenly coated. Chill the slaw in the refrigerator while you prepare the chicken.
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Prepare Dredge: In another bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This will create your delicious dredging mix that adds both flavor and crunch to the chicken.
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Fry Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully dredge each marinated chicken breast in the flour mixture, ensuring they are well-coated. Fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C). Once cooked, allow the chicken to rest on a wire rack to maintain its crispiness.
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Sauce Chicken: Once the chicken has cooled slightly but is still hot, toss or brush it with buffalo sauce until each piece is beautifully coated and spicy.
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Assemble: Begin by toasting the brioche buns until they are golden. Place a generous piece of the buffalo chicken on the bottom half of each bun. Top with a hearty scoop of the ranch slaw and place the top half of the bun over the slaw. Serve immediately and enjoy the flavorful explosion!
Pro Tips for Success with Crispy Buffalo Chicken Sandwich
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Marinate Longer: For the juiciest and most flavorful chicken, consider marinating your chicken breasts overnight. This allows the buttermilk to tenderize the meat even more.
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Use a Thermometer: To ensure perfectly fried chicken, use a meat thermometer to check the internal temperature, ensuring it reaches 165°F. This helps to avoid undercooked or overcooked chicken.
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Crispy Coating: For extra crunch, you can double-dredge the chicken. After the first dip in the dredge, dip it back into the buttermilk, then again into the flour mixture before frying.
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Keep It Warm: If you’re frying multiple pieces of chicken, keep the cooked pieces warm in a low oven while the others finish frying.
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Customize Heat Levels: Adjust the amount of cayenne pepper in the dredge or buffalo sauce to suit your spice tolerance.
Flavor Variations of Crispy Buffalo Chicken Sandwich
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Spicy Garlic: Add minced garlic to the buttermilk marinade for an extra layer of flavor.
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Cheesy Delight: Melt some cheddar or blue cheese on the buffalo chicken right after frying for a rich, savory twist.
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Different Sauces: Experiment with different sauces like honey BBQ or garlic aioli instead of buffalo sauce for diverse flavor profiles.
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Veggie Additions: Add sliced pickles or jalapeños to your sandwich for a crunchy element and additional flavor contrast.
Serving Suggestions for Crispy Buffalo Chicken Sandwich
Crispy Buffalo Chicken Sandwiches pair perfectly with a variety of sides. Consider serving them with:
- French fries or sweet potato fries for a classic pairing.
- A fresh garden salad for a lighter option that balances the richness of the sandwich.
- Coleslaw or potato salad for complementary textures and flavors.
- Chips or pretzels for a crunchy contrast.
Storage and Freezing Instructions for Crispy Buffalo Chicken Sandwich
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Refrigeration: If you have leftovers, store the assembled sandwiches in an airtight container in the refrigerator for up to 2 days. The slaw may cause the buns to become soggy, so you may want to keep the slaw separate until ready to serve.
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Freezing: Cooked chicken can be frozen for up to 3 months. Allow the chicken to cool completely, then place it in a Ziplock bag or airtight container. Thaw overnight in the refrigerator before reheating.
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Reheating: To reheat the chicken, place it in an oven preheated to 350°F until warmed through, making sure it regains some of its crispiness.
Nutrition Facts (Per Serving)
- Calories: 694
- Protein: 30g
- Carbohydrates: 51g
- Fat: 38g
- Fiber: 3g
- Sodium: 1035mg
FAQ About Crispy Buffalo Chicken Sandwich
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but it is crucial to thaw them completely before marinating and frying. You can thaw them overnight in the refrigerator or use the defrost function on your microwave.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let this mixture sit for about 5-10 minutes until it thickens slightly.
Is it possible to bake the chicken instead of frying it?
Absolutely! For a healthier option, you can bake the chicken. Preheat your oven to 425°F, place the dredged chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through until golden brown and fully cooked.
How do I make the ranch slaw spicier?
If you want to kick up the heat in your ranch slaw, consider adding a dash of hot sauce or sliced jalapeños to the mixture. Additionally, you can increase the cayenne pepper in the ranch dressing.
What’s the best type of bun to use?
While brioche buns are deliciously soft and slightly sweet, you can use any type of sturdy bun that holds up well to the fried chicken, such as kaiser rolls or hamburger buns.
Final Thoughts
Crispy Buffalo Chicken Sandwich with Ranch Slaw is not only a satisfying taste experience, but it also brings the joy of cooking to your kitchen. With its crispy exterior, juicy interior, and refreshing slaw, this dish can easily become a favorite in your household. Whether sharing with family during a dinner or enjoying it while watching a big game, it’s sure to please everyone. Don’t hesitate to try variations, and most importantly, enjoy every bite!
Print
Crispy Buffalo Chicken Sandwich with Ranch Slaw
- Total Time: 80 minutes
- Yield: 4 servings
- Diet: None
Description
A delightful combination of crispy fried chicken and creamy ranch slaw, perfect for game days or casual dinners.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buffalo sauce
- 4 brioche buns
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Marinate Chicken: In a bowl, combine the buttermilk, salt, and cayenne pepper. Stir well and add the chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or ideally overnight.
- Make Ranch Slaw: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper until combined. Add the shredded cabbages and carrots, and toss to coat. Chill in the refrigerator.
- Prepare Dredge: In another bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Fry Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Dredge marinated chicken in the flour mixture, ensuring they’re well-coated. Fry until golden brown and the internal temperature reaches 165°F (75°C). Rest on a wire rack.
- Sauce Chicken: Toss cooked chicken with buffalo sauce until coated.
- Assemble: Toast brioche buns until golden. Place buffalo chicken on the bottom half of each bun, top with ranch slaw, and finish with the top bun.
Notes
For extra crunch, consider double-dredging the chicken. Keep the buffalo sauce and slaw separate from the buns if storing leftovers.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American