Print

Crispy Buffalo Chicken Sandwich with Ranch Slaw

Close-up of a juicy buffalo chicken sandwich featuring crispy fried chicken, spicy sauce, and creamy coleslaw on a brioche bun.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a restaurant-style crispy buffalo chicken sandwich at home. This recipe features juicy, crunchy chicken tossed in spicy buffalo sauce, balanced by a cool, creamy ranch slaw, perfect for game day or a quick dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally (8 thin cutlets)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 1 cup hot sauce (like Frank’s RedHot)
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon white vinegar
  • 4 brioche buns, split
  • Butter, for toasting buns
  • For the Ranch Slaw:
  • 2 cups shredded cabbage mix
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Pound the chicken halves to an even 1/2-inch thickness. In one shallow dish, combine the flour, cornstarch, salt, pepper, paprika, and garlic powder. In a second dish, pour the buttermilk.
  2. Dredge the chicken: Dip each chicken cutlet first into the buttermilk, letting excess drip off, then press firmly into the flour mixture to coat completely. Set coated chicken aside on a rack.
  3. Make the ranch slaw: In a medium bowl, whisk together the mayonnaise, buttermilk, dill, onion powder, garlic powder, salt, and pepper until smooth. Fold in the shredded cabbage mix. Cover and refrigerate while you cook the chicken.
  4. Make the buffalo sauce: In a small saucepan over low heat, melt the butter. Whisk in the hot sauce and vinegar until combined. Keep warm.
  5. Fry the chicken: Pour vegetable oil into a deep skillet to reach about 1 inch depth. Heat oil to 350°F (175°C). Carefully place chicken cutlets into the hot oil, working in batches to avoid crowding. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  6. Toss the chicken: Immediately transfer the hot, crispy chicken into a large bowl. Pour the warm buffalo sauce over the chicken and toss gently until every piece is coated.
  7. Toast the buns: Lightly butter the cut sides of the brioche buns. Toast them in a clean skillet or on a griddle until golden brown.
  8. Assemble the sandwich: Place a sauced chicken cutlet on the bottom bun. Top generously with the chilled ranch slaw. Place the top bun on the slaw. Serve immediately.

Notes

  • For an air fryer buffalo chicken option, spray the coated chicken with cooking spray and air fry at 380°F for 12-15 minutes, flipping halfway, before tossing in sauce.
  • If you prefer blue cheese, substitute blue cheese dressing for the ranch dressing in the slaw recipe.
  • Use chicken thighs for a richer flavor profile.

Nutrition

Find it online: https://kitchenslang.com/crispy-buffalo-chicken-sandwich-recipe/