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Crispy Buffalo Chicken Sandwich with Ranch Slaw is the perfect combination of spicy, crunchy, and creamy that comes together fast enough for a weeknight dinner. The chicken stays juicy inside with a crunchy coating soaked in vibrant buffalo sauce. Topped with a cool and tangy ranch slaw this sandwich is a crowd-pleaser that fills you up without feeling heavy.
This recipe became a family favorite the first time I made it on a lazy weekend. Now my friends ask me to bring it whenever we get together.
Ingredients
- Chicken breasts: fresh and boneless for tender juicy pieces
- Buttermilk: to marinate the chicken giving it a tender texture and helping the coating stick
- All-purpose flour: forms the crispy crust look for unbleached if possible
- Garlic powder: adds savory depth
- Onion powder: brings a subtle sweetness
- Paprika: gives a mild smoky flavor
- Cayenne pepper: optional to boost the heat level
- Salt and pepper: to season the chicken evenly
- Buffalo sauce: brings the spicy tang homemade or store-bought works great
- Burger buns: soft yet sturdy enough to hold everything together
- Shredded cabbage: adds a crisp freshness and crunch
- Shredded carrots: provide a touch of natural sweetness and color
- Ranch dressing: creamy with herbs that cool down the spice
- Cooking oil: with a high smoke point for frying like vegetable or canola
- Sliced pickles: optional for an extra zing and bite
Step-by-Step Instructions
- Marinate the Chicken:
- Place the chicken breasts in a bowl and cover thoroughly with buttermilk. Let them soak for at least 30 minutes or even overnight in the fridge to tenderize and develop flavor.
- Mix the Coating:
- In another bowl, combine flour, garlic powder, onion powder, paprika, cayenne pepper if using, salt, and pepper. This seasoning mix gives the crust a perfect kick.
- Coat the Chicken:
- Remove the chicken from the buttermilk letting excess drip off. Dredge each piece in the seasoned flour mixture until fully coated creating a thick and even crust.
- Heat the Oil:
- Add about half an inch of cooking oil to a large skillet over medium-high heat. Heat until shimmering but not smoking which ensures the chicken fries crisply.
- Fry the Chicken:
- Carefully place the coated breasts in the hot oil. Cook for about 6 to 7 minutes on each side until they turn golden brown and the interior reaches 165 degrees Fahrenheit. This locks in juicy tenderness.
- Sauce the Chicken:
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. While still hot, toss the pieces in buffalo sauce until fully covered for that bold spicy flavor.
- Prepare the Ranch Slaw:
- In a bowl combine shredded cabbage, shredded carrots, and ranch dressing. Toss until every bit is coated nicely for a creamy crunchy accompaniment.
- Toast the Buns:
- If you like, toast the burger buns in the same skillet until they are golden brown adding a little extra texture and warmth.
- Assemble the Sandwich:
- Place a buffalo chicken piece on the bottom half of each bun. Heap on a generous amount of ranch slaw and cap with the top bun.
- Serve:
- Optionally add sliced pickles to each sandwich for a bright crunch. Serve immediately to enjoy the hot crispy chicken balanced by cool creamy slaw.
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My favorite part is the buffalo sauce soaked crust that stays crisp even coated. This recipe reminds me of casual weekend cookouts with friends cheering each bite.
Storage Tips
Store leftover chicken and slaw separately in airtight containers in the refrigerator. Reheat the chicken in a skillet to preserve crispness and quickly toss slaw again with fresh dressing before serving. The buns are best toasted fresh.
Ingredient Substitutions
Swap buttermilk with milk mixed with a little lemon juice or vinegar as a substitute. Greek yogurt also works for marinating. Use hot sauce and melted butter if you want to make your own buffalo sauce. You can replace ranch dressing with blue cheese dressing for a classic flavor twist.
Serving Suggestions
Pair this sandwich with crunchy celery sticks or carrot sticks to complement the buffalo flavors. A side of crispy fries or sweet potato fries elevates the meal into a perfect comfort food experience.
Cultural Context
Buffalo sauce originated in Buffalo New York and is traditionally served over chicken wings. This sandwich is a creative twist adapting those bold flavors into handheld form with the refreshing addition of ranch slaw.
Pro Tips
- Make sure to pat the chicken dry briefly after buttermilk to help the flour stick better
- Do not overcrowd the pan when frying chicken to keep the oil temperature steady and cooking even
- Toast the buns in the skillet with a little butter for extra flavor and crunch
Recipe FAQs
- → How do I keep the chicken crispy after frying?
Drain the chicken on paper towels to remove excess oil and toss it in buffalo sauce just before serving to maintain crispness.
- → Can I marinate the chicken overnight?
Yes, marinating the chicken in buttermilk overnight enhances tenderness and infuses deeper flavor.
- → What can I use instead of buffalo sauce?
For a milder taste, try mixing hot sauce with melted butter or substitute with your favorite tangy wing sauce.
- → How should I prepare the ranch slaw?
Combine shredded cabbage and carrots with ranch dressing, tossing gently until evenly coated for a creamy texture.
- → Is there a tip for frying chicken evenly?
Maintain medium-high heat and avoid overcrowding the pan to ensure each piece cooks thoroughly and crisps up nicely.