Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
A delicious Crispy Buffalo Chicken Sandwich featuring tender buttermilk-marinated chicken breasts fried to golden perfection, coated in spicy buffalo sauce, and topped with a tangy ranch slaw. Served on toasted hamburger buns with optional fresh lettuce and tomatoes, this sandwich delivers a perfect balance of spicy, creamy, and crunchy textures.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 sandwiches 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Crispy Buffalo Chicken:
- 2 large chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup buffalo sauce
- Vegetable oil for frying (enough for deep frying, about 2 cups)
For the Ranch Slaw:
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- ½ cup ranch dressing
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For Serving:
- 4 hamburger buns
- Lettuce leaves (optional)
- Sliced tomatoes (optional)
- Extra buffalo sauce (optional)
Instructions
- Marinate Chicken: In a bowl, combine chicken breasts with buttermilk, making sure they are fully coated. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and flavor the chicken.
- Prepare Coating: In a separate bowl, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Coat Chicken: Remove chicken breasts from the buttermilk letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere a full coating.
- Heat Oil: In a deep skillet or frying pan, pour enough vegetable oil to reach about 1 inch deep. Heat over medium-high until the oil reaches approximately 350°F (175°C) or a drop of flour sizzles upon contact.
- Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 5-7 minutes until the exterior is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Use a meat thermometer to verify doneness.
- Make Ranch Slaw: In a large mixing bowl, combine shredded cabbage and carrots. In another small bowl, whisk ranch dressing with apple cider vinegar, then pour over the vegetables. Toss thoroughly and season with salt and pepper to taste.
- Toss in Buffalo Sauce: Remove the fried chicken from the oil and drain on paper towels briefly. Drizzle or brush the buffalo sauce over each piece, ensuring full coverage for a spicy, tangy coating.
- Toast Buns: Optional but recommended—toast the hamburger buns in a dry skillet or oven until lightly golden to add texture and warmth.
- Assemble Sandwiches: On the bottom halves of the buns, place the buffalo-coated chicken, top generously with ranch slaw, and add optional lettuce leaves, sliced tomatoes, and more buffalo sauce if desired.
- Serve: Cover with the top halves of the buns and serve immediately to enjoy a hearty, flavorful sandwich with crispy, spicy chicken and creamy slaw.
Notes
- Marinating the chicken overnight intensifies the flavor and ensures tenderness.
- Use a thermometer to avoid undercooked or overcooked chicken.
- Vegetable oil should be maintained at a steady temperature during frying for optimal crispiness.
- Adjust buffalo sauce quantity according to your preferred spice level.
- Ranch slaw can be prepared a few hours ahead and refrigerated to meld flavors.
- For a healthier alternative, consider baking the chicken instead of frying, though it won’t be as crispy.
Keywords: Buffalo chicken sandwich, crispy chicken sandwich, ranch slaw, spicy chicken sandwich, fried chicken sandwich
