Description
A flavor-packed crispy buffalo chicken sandwich topped with cool, creamy ranch slaw that’s perfect for any occasion.
Ingredients
- 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 Chicken: In a bowl, mix the buttermilk, salt, and cayenne pepper. Add the chicken breasts and ensure they are fully submerged in the mixture. Cover and refrigerate for at least 1 hour or overnight.
- Make Ranch Slaw: In another bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and black pepper. Toss in the cabbage and carrots, then refrigerate to chill.
- Prepare Dredge: In a large bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Fry Chicken: Heat oil in a skillet until it reaches 350°F (175°C). Dredge the chicken in the flour mixture and fry until golden brown and cooked through. Set on a wire rack to drain.
- Sauce Chicken: Toss or brush the hot fried chicken with buffalo sauce until coated.
- Assemble: Toast the brioche buns. Layer buffalo chicken and ranch slaw in each bun and serve immediately.
Notes
For best results, marinate the chicken overnight. Use fresh herbs for the ranch slaw and maintain oil temperature while frying.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American