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Crispy Buffalo Chicken Sandwich with Ranch Slaw topped with creamy herb slaw and pickle slices on a toasted brioche bun.

Crispy Buffalo Chicken Sandwich with Ranch Slaw

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  • Author: Aneta
  • Total Time: 35 minutes (plus marinating time)
  • Yield: 4 sandwiches 1x

Description

Crispy Buffalo Chicken Sandwich with Ranch Slaw is the ultimate crunchy-spicy sandwich. Juicy buttermilk-marinated chicken is fried to golden perfection, tossed in bold buffalo sauce, and topped with creamy, herb-packed ranch slaw on a toasted brioche bun. Perfect for weeknight dinners, game day, or anytime you’re craving serious comfort food with a kick.

Ingredients

Scale

For the Chicken

  • 2 large boneless, skinless chicken breasts (halved if thick)

  • 2 cups buttermilk

  • ½ tsp salt

  • ¼ tsp cayenne pepper

  • 1 cup all-purpose flour

  • ¼ cup cornstarch

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp cayenne pepper

  • ½ tsp salt

  • ½ tsp black pepper

  • Oil for frying

  • ¾ cup buffalo sauce

For the Ranch Slaw

  • 2 cups shredded green cabbage

  • 1 cup shredded purple cabbage

  • ½ cup shredded carrots

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • 1 tbsp fresh dill, chopped

  • 1 tbsp fresh parsley, chopped

  • Salt and pepper to taste

For Assembly

  • 4 brioche buns, toasted

  • Optional: pickle slices

Instructions

  1. Marinate the Chicken:
    In a bowl, combine buttermilk, salt, and cayenne. Submerge chicken and refrigerate for at least 1 hour (or overnight for best flavor).

  2. Prepare the Ranch Slaw:
    In a large bowl, whisk together mayonnaise, sour cream, lemon juice, vinegar, dill, parsley, salt, and pepper. Add cabbage and carrots. Toss until fully coated. Refrigerate until ready to use.

  3. Make the Dredge:
    In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

  4. Coat the Chicken:
    Remove chicken from marinade and let excess drip off. Dredge thoroughly in the flour mixture, pressing to coat evenly.

  5. Fry the Chicken:
    Heat oil to 350°F (175°C). Fry chicken in batches for 6–8 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to a wire rack.

  6. Sauce the Chicken:
    Toss hot chicken in buffalo sauce or brush sauce over the top.

  7. Assemble the Sandwich:
    Place buffalo chicken on toasted brioche buns. Top generously with ranch slaw and optional pickles. Serve immediately.

Notes

For extra crunch, double dredge the chicken (dip back in buttermilk, then flour again).

Keep oil temperature steady at 350°F for best crisp texture.

Store leftover chicken and slaw separately. Reheat chicken in oven or air fryer to maintain crispiness.

For a lighter option, air fry at 375°F for 14–18 minutes, flipping halfway.

  • Prep Time: 15 minutes (plus 1 hour marinating)
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 720 kcal
  • Sugar: 6 g
  • Sodium: 1250 mg
  • Fat: 42 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 30 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 135 mg

Find it online: https://chickenmagicrecipes.com/crispy-buffalo-chicken-sandwich-with-ranch-slaw/