Crispy Buffalo Chicken Sandwich (Printable Version)
Tender chicken with buffalo sauce and creamy ranch slaw on toasted buns for a satisfying bite.
# Everything You’ll Need:
→ Chicken and Marinade
01 -
2 boneless, skinless chicken breasts
02 -
1 cup buttermilk
→ Breading
03 -
1 cup all-purpose flour
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon paprika
07 -
½ teaspoon cayenne pepper (optional)
08 -
Salt and pepper to taste
→ Sauces and Condiments
09 -
1 cup buffalo sauce
10 -
½ cup ranch dressing
→ Vegetables
11 -
1 cup shredded cabbage
12 -
½ cup shredded carrots
13 -
Sliced pickles (optional)
→ Bread
14 -
4 burger buns
→ Cooking Oil
15 -
Cooking oil for frying
# Steps to Cook:
01 -
Place chicken breasts in a bowl and cover with buttermilk. Marinate for a minimum of 30 minutes or refrigerate overnight for enhanced flavor.
02 -
Combine all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper in a separate bowl and mix thoroughly.
03 -
Remove chicken from buttermilk, letting excess drip off. Dredge each breast evenly in the flour mixture until fully coated.
04 -
Pour about ½ inch of oil into a large skillet and heat over medium-high until shimmering and hot for frying.
05 -
Carefully add coated chicken to hot oil. Fry each side for 6 to 7 minutes until golden brown and internal temperature reaches 165°F (75°C).
06 -
Transfer fried chicken to a paper towel-lined plate to drain excess oil. Toss hot chicken in buffalo sauce until fully coated.
07 -
Combine shredded cabbage, shredded carrots, and ranch dressing in a bowl. Toss thoroughly to coat evenly.
08 -
Optional: Toast buns in the skillet used for frying until golden brown for added texture and flavor.
09 -
Place buffalo chicken on bottom half of each bun. Top with generous ranch slaw and cover with top bun halves.
10 -
Optionally add sliced pickles for crunch and serve immediately while warm.
# Extra Suggestions:
01 -
Marinating the chicken overnight enhances tenderness and flavor.