Description
A deliciously crispy buffalo chicken sandwich paired with a tangy ranch slaw, perfect for any occasion.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buffalo sauce
- 4 brioche buns
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, salt, and cayenne pepper. Add chicken, coat, cover, and refrigerate for at least 1 hour.
- Prepare the Ranch Slaw: Mix mayonnaise, sour cream, lemon juice, vinegar, parsley, dill, salt, and pepper in another bowl. Toss in cabbages and carrots, coat evenly, and chill.
- Prepare the Dredging Mixture: Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl.
- Fry the Chicken: Heat oil to 350°F (175°C). Dredge marinated chicken in the flour mixture and fry until golden brown and cooked through, resting on a wire rack afterward.
- Sauce the Chicken: Toss hot chicken in buffalo sauce or brush sauce on the pieces directly.
- Assemble the Sandwiches: Toast brioche buns lightly. Layer fried chicken and ranch slaw on bottom half of each bun. Close and serve immediately.
Notes
Marinating overnight intensifies the flavor and keep the chicken crispy on resting. Customize slaw and buns to taste.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg