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