Crispy Buffalo Chicken Sandwich

By Tyla | Last modified on Dec 18, 2025

Featured in: Lunch

Experience the perfect balance of spicy and creamy in this Crispy Buffalo Chicken Sandwich with Ranch Slaw. The golden, crunchy chicken coated in tangy buffalo sauce combined with the cool and refreshing ranch slaw makes every bite an irresistible treat. Whether you’re craving a quick lunch or a satisfying dinner, this sandwich hits all the right notes with bold flavors and delightful textures.

From the marinating of tender chicken breasts in buttermilk to the final assembly on toasted buns, each step is designed to maximize flavor and crunch. The homemade ranch slaw adds a creamy, cooling contrast that softens the heat of the buffalo sauce, creating a well-rounded and memorable meal.

Why You’ll Love This Recipe

Crunchy, juicy chicken with a spicy buffalo kick for exciting flavors in every bite.
Creamy ranch slaw adds a fresh, cooling balance to the heat of the buffalo sauce.
Simple ingredients and straightforward steps make it perfect for any home cook.
Customizable toppings like pickles offer added texture and zing.

Ingredients

Boneless, skinless chicken breasts: Two tender chicken breasts that provide the main protein, perfect for frying and soaking up marinade flavors.
Buttermilk: One cup used to marinate the chicken, tenderizing the meat and adding subtle tanginess.
All-purpose flour: One cup forms the crispy coating when seasoned and fried, providing a golden crust.
Garlic powder: One teaspoon enhances the flour mixture with savory depth.
Onion powder: One teaspoon adds mild sweetness and complexity to the seasoning.
Paprika: One teaspoon contributes a smoky flavor and vibrant color to the coating.
Cayenne pepper: Half a teaspoon (optional) for an extra touch of heat in the flour mix.
Salt and pepper: To taste, seasoning both the flour and chicken for balanced flavor.
Buffalo sauce: One cup of zesty, tangy sauce that coats the fried chicken for signature spicy taste.
Burger buns: Four buns to hold the sandwich together, toasted for added texture and warmth.
Shredded cabbage: One cup provides a crunchy, crisp base for the ranch slaw topping.
Shredded carrots: Half a cup adds gentle sweetness and color to the slaw.
Ranch dressing: Half a cup combines with cabbage and carrots to create a creamy, cooling slaw.
Cooking oil: For frying the chicken to a golden crisp.
Sliced pickles: Optional for serving, adding bright acidity and crunch.

Instructions

Marinate the Chicken: Place the chicken breasts in a bowl and cover with buttermilk. Marinate for at least 30 minutes or up to overnight in the refrigerator. This tenderizes the chicken and infuses it with moisture and subtle tanginess, ensuring a juicy bite.
Prepare the Coating: In a separate bowl, combine the all-purpose flour with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. This seasoned flour mixture creates the flavorful, crispy crust that compliments the buffalo sauce perfectly.
Coat the Chicken: Remove the chicken breasts from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring an even coating. This step is key to achieving a crispy exterior once fried.
Heat the Oil: Heat about half an inch of cooking oil in a large skillet over medium-high heat until shimmering. Proper oil temperature ensures the chicken fries evenly and becomes golden without absorbing excess oil.
Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 6–7 minutes per side until golden brown and cooked through. Use a meat thermometer to verify the internal temperature reaches 165°F (75°C) for safe consumption.
Toss in Buffalo Sauce: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. While still hot, toss the chicken in buffalo sauce until fully coated. The warmth helps the sauce cling to the crispy crust, maximizing flavor.
Make the Ranch Slaw: In a bowl, combine shredded cabbage, shredded carrots, and ranch dressing. Toss well to coat evenly. This creamy slaw adds a refreshing crunch that balances the spiciness of the buffalo chicken.
Toast the Buns: Lightly toast the burger buns in the same skillet until golden brown. Toasting enhances flavor and prevents sogginess once the sandwich is assembled.
Assemble the Sandwich: Layer the buffalo chicken onto the bottom half of each bun, top with a generous portion of ranch slaw, and finish with the top bun. Optionally add sliced pickles for extra tang and crunch.
Serve Immediately: Serve the sandwiches fresh and hot to enjoy the full contrast of crispy chicken, spicy sauce, and cool slaw. Perfect for a satisfying meal any day.

You Must Know

Oil temperature is crucial; too hot will burn the coating, too cool will make it greasy.
Marinating chicken overnight intensifies flavor and tenderness significantly.
Customize the heat level by adjusting the amount of cayenne pepper and buffalo sauce.

Storage Tips

Store leftover buffalo chicken separately from the slaw in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to retain crispiness before assembling fresh sandwiches.

Serving Suggestions

This sandwich pairs beautifully with classic French fries, sweet potato wedges, or a simple green salad. For a drink, try an ice-cold beer or a creamy milkshake to complement the bold flavors.

Professional Tips

Pat the chicken dry before dredging for a better crust adherence and crunch.
Use a thermometer to monitor oil temperature and chicken doneness precisely.
Prepare the slaw fresh to maintain its crisp texture and creamy flavor balance.

FAQs

Can I bake the chicken instead of frying?: Yes, baking is a healthier alternative. Coat the chicken as instructed, then bake at 400°F (200°C) for 20-25 minutes until cooked through and crispy.
What can I use instead of buttermilk for marinating?: You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.
Is there a vegetarian option for this sandwich?: Try using fried cauliflower or a plant-based chicken substitute tossed in buffalo sauce paired with the same ranch slaw for a delicious veg-friendly version.
How spicy is this sandwich?: The heat level can be moderate to spicy depending on the buffalo sauce and optional cayenne pepper. Adjust to your preference.
Can I make the ranch slaw ahead of time?: Yes, but dress the cabbage and carrots just before serving to prevent sogginess and keep the slaw crisp.
What type of oil is best for frying?: Use neutral oils with a high smoke point such as vegetable, canola, or peanut oil to achieve crispy, golden chicken without burning.
Can I use pre-shredded vegetables for the slaw?: Absolutely. Pre-shredded cabbage and carrots save time and work just as well for quick preparation.