Crispy Buffalo Chicken Sandwich (Printable)
Golden crispy buffalo chicken topped with cool ranch slaw on soft brioche buns.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz 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 oz)
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 (4 tablespoons)
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)
# How to Make It:
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 completely.
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 buttermilk marinade makes the chicken incredibly juicy, not dry like so many fried chicken attempts
- That homemade buffalo sauce hits the perfect sweet spot between heat and honey sweetness
02 -
- Do not skip pounding the chicken to even thickness or you will end up with some pieces overcooked and others raw in the middle
- The oil temperature must be maintained at 175°C (350°F), otherwise the coating will absorb too much oil and become soggy instead of crispy
03 -
- Double the buffalo sauce because people will want extra for dipping their fries
- Let the fried chicken drain on a wire rack instead of paper towels for maximum crispiness