Crispy Buffalo Chicken Sandwich (Printable)

Golden fried buffalo chicken with cool ranch slaw on brioche

# Ingredient List:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 1½ cups all-purpose flour (about 6.5 ounces)
09 - Vegetable oil, for frying

→ For the Buffalo Sauce

10 - ½ cup hot sauce (such as Frank's RedHot)
11 - ¼ cup unsalted butter, melted
12 - 1 tablespoon honey

→ For the Ranch Slaw

13 - 2 cups finely shredded green cabbage
14 - 1 cup shredded carrots
15 - ¼ cup thinly sliced red onion
16 - ⅓ cup ranch dressing
17 - 1 tablespoon chopped fresh dill (optional)
18 - Salt and pepper, to taste

→ To Assemble

19 - 4 brioche buns, split and toasted
20 - 4 lettuce leaves
21 - Sliced dill pickles (optional)

# Steps:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add chicken, cover, and marinate for at least 20 minutes (up to 4 hours refrigerated).
02 - In a large bowl, combine cabbage, carrots, red onion, ranch dressing, and dill. Toss well. Season with salt and pepper to taste. Refrigerate until ready to use.
03 - In a small bowl, whisk together hot sauce, melted butter, and honey until smooth. Set aside.
04 - Place flour in a shallow bowl. Remove chicken from marinade, letting excess drip off. Dredge in flour, pressing to coat well. In a deep skillet or fryer, heat 1 inch of vegetable oil to 350°F. Fry chicken in batches for 4-5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - Dip each crispy chicken breast in the buffalo sauce, coating both sides.
06 - Place a lettuce leaf on the bottom half of each toasted bun. Add a buffalo chicken breast, a generous scoop of ranch slaw, and pickles if using. Top with the other half of the bun.
07 - Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The ranch slaw cuts through the heat like a cool breeze on a hot day
  • That first bite delivers the perfect trifecta of crunch, spice, and creaminess
  • They come together faster than you can decide what to watch with dinner
02 -
  • Let the chicken rest on paper towels for a minute before saucing so the crust stays crispy
  • Do not skip toasting the buns because they will get soggy quickly without that barrier
  • The slaw needs to stay cold until the very last second for maximum temperature contrast
03 -
  • Let your oil come back to temperature between batches so each piece fries evenly
  • A thermometer takes the guesswork out of knowing when the chicken is perfectly cooked

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