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Ultimate Crispy Buffalo Chicken Sandwich with Creamy Ranch Slaw

A close-up of a juicy, crispy buffalo chicken sandwich topped generously with creamy coleslaw on a toasted brioche bun.
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Make the ultimate restaurant-style Crispy Buffalo Chicken Sandwich at home. This recipe features juicy chicken with an extra-crispy coating, tossed in zesty buffalo sauce, and balanced perfectly with a cool, crunchy ranch slaw. It is a fantastic, flavor-packed meal for game day or a quick weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  • 1 cup buffalo wing sauce (like Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 4 brioche buns, toasted
  • For the Ranch Slaw:
  • 2 cups shredded cabbage mix
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Ranch Slaw: In a medium bowl, whisk together the mayonnaise, buttermilk, vinegar, dill, onion powder, salt, and pepper. Add the shredded cabbage mix and toss to coat evenly. Cover and chill in the refrigerator for at least 20 minutes to allow flavors to meld.
  2. Prepare the Chicken Breading: In one shallow dish, combine the flour, cornstarch, salt, pepper, garlic powder, and cayenne pepper. In a second shallow dish, whisk the eggs and buttermilk together.
  3. Dredge the Chicken: Dip each chicken breast first into the buttermilk mixture, letting excess drip off, then press firmly into the flour mixture, coating completely. Press the coating onto the chicken to build a thick crust.
  4. Fry the Chicken: Pour vegetable oil into a large, deep skillet until it reaches about 1 inch deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  5. Make the Buffalo Sauce: In a small saucepan over low heat, whisk together the buffalo wing sauce and melted butter until smooth. Keep warm.
  6. Toss the Chicken: Dip or brush the hot, crispy chicken cutlets generously with the warm buffalo sauce mixture.
  7. Assemble the Sandwich: Place a sauced chicken cutlet on the bottom half of a toasted brioche bun. Top with a generous scoop of the chilled ranch slaw. Place the top bun on the sandwich.
  8. Serve immediately for the best texture. You can find more game day sandwich ideas on our Pinterest account.

Notes

  • For an air fryer option, cook the breaded chicken at 380 degrees Fahrenheit for 15-18 minutes, flipping halfway, then toss in sauce.
  • If you prefer blue cheese dressing over ranch, substitute the slaw ingredients with your favorite blue cheese dressing and shredded lettuce.
  • Use chicken thighs for a juicier result, adjusting frying time as needed.

Nutrition

Find it online: https://kitchenuser.net/crispy-buffalo-chicken-sandwich-recipe/