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Crispy Buffalo Chicken Sandwich with Ranch Slaw

Restaurant-quality buffalo chicken sandwich featuring crispy fried chicken tossed in spicy buffalo sauce and topped with cool, crunchy ranch coleslaw on buttery brioche buns.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts butterflied and pounded to 1/2 inch thickness
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2-3 cups vegetable oil for frying, about 1-2 inches deep
  • 1/2 cup buffalo sauce plus extra for serving
  • 3 cups shredded cabbage coleslaw mix
  • 1/4 cup ranch dressing
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • salt and pepper to taste for slaw
  • 4 brioche hamburger buns
  • 2 tbsp butter for toasting buns
  • pickles optional

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • meat thermometer
  • wire rack
  • Shallow dishes for dredging
  • mixing bowls

Method
 

  1. Butterfly the chicken breasts and pound to even 1/2-inch thickness. Place in buttermilk and marinate for at least 30 minutes, or up to 4 hours refrigerated.
  2. Make the ranch slaw by combining shredded cabbage, ranch dressing, apple cider vinegar, sugar, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
  3. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
  4. Heat 2-3 cups of vegetable oil (1-2 inches deep) in a large, heavy-bottomed skillet or Dutch oven to 350°F, using a thermometer to monitor temperature.
  5. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well on all sides.
  6. Carefully place chicken in the hot oil and fry for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Don't overcrowd the pan.
  7. Transfer fried chicken to a wire rack and immediately toss with buffalo sauce while still hot for best adhesion.
  8. Toast the brioche buns with butter in a skillet until golden brown on both cut sides.
  9. Assemble sandwiches: place buffalo chicken on bottom bun, top generously with ranch slaw, add pickles if desired, and finish with top bun. Serve immediately.

Notes

Don't skip the buttermilk marinade for tender chicken. Keep oil at steady 350°F for crispiest results. Toss chicken in buffalo sauce immediately after frying while hot. Slaw can be made several hours ahead. Store components separately for best results.
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