What makes this Crispy Buffalo Chicken Sandwich so good?

The combination of crispy, spicy buffalo chicken with the cool, creamy ranch slaw creates a perfect balance of flavors and textures. It's also easy to make and customizable to your liking. The homemade ranch slaw really elevates the flavor.

Can I use pre-made ranch dressing for the slaw?

While homemade ranch slaw is recommended for optimal flavor, you can use a high-quality store-bought ranch dressing as a convenient alternative. Just be sure to choose one you enjoy the taste of.

What kind of buns are best for a Crispy Buffalo Chicken Sandwich?

Toasted brioche buns or potato rolls are great choices because they are soft, slightly sweet, and hold up well to the juicy chicken and slaw. You can use whatever you like!

How can I make the Crispy Buffalo Chicken Sandwich spicier?

To increase the heat, add more hot sauce to the buffalo sauce mixture. You can also use a spicier variety of hot sauce or add a pinch of cayenne pepper to the breading for the chicken.

7 Best Crispy Buffalo Chicken Sandwich Secrets

Description

Crispy fried chicken coated in spicy buffalo sauce and topped with a creamy ranch slaw.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 4 cutlets
1 cup buttermilk
1 tablespoon hot sauce (such as Frank’s RedHot)
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Vegetable oil, for frying
4 cups shredded coleslaw mix
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
Salt and pepper to taste
4 brioche buns, split
4 tablespoons butter, melted
Buffalo wing sauce, to taste (such as Frank’s RedHot Wing Sauce)

Instructions

1. In a bowl, whisk together the buttermilk and 1 tablespoon of hot sauce. Add the chicken cutlets and refrigerate for at least 30 minutes.
2. In a large bowl, combine the coleslaw mix, mayonnaise, buttermilk, apple cider vinegar, sugar, Dijon mustard, and parsley. Season with salt and pepper to taste. Refrigerate until ready to use.
3. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
4. Remove the chicken from the buttermilk mixture, dredge each cutlet in the flour mixture.
5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken cutlets in the hot oil and fry for 4-5 minutes per side until golden brown and cooked through.
6. Brush the cut sides of the brioche buns with melted butter. Toast them in a skillet or under the broiler until lightly golden.
7. Dip each chicken cutlet in buffalo wing sauce. Place a sauced chicken cutlet on the bottom bun. Top with a generous amount of ranch slaw. Place the top bun on and serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Cuisine: American

Nutrition

Calories: 650
Sugar: 15g
Sodium: 900mg
Fat: 40g
Saturated Fat: 10g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg

Keywords: buffalo chicken, sandwich, crispy, ranch, coleslaw, spicy