Crispy Buffalo Chicken Sandwich
This crispy buffalo chicken sandwich features tender, buttermilk-marinated chicken tossed in spicy buffalo sauce, topped with crunchy ranch slaw for a flavorful and satisfying meal.
Equipment
- 1 large skillet for frying and toasting buns
- 1 mixing bowl
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1 cup buffalo sauce
- 4 burger buns
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup ranch dressing
- Cooking oil for frying
- Sliced pickles optional, for serving
Instructions
- Marinate the chicken breasts in buttermilk for at least 30 minutes or up to overnight in the refrigerator.
- In a bowl, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off, then dredge in the seasoned flour mixture until fully coated.
- Heat about ½ inch of cooking oil in a large skillet over medium-high heat until shimmering.
- Fry the coated chicken breasts in the hot oil for 6-7 minutes per side, until golden brown and cooked through to 165°F (75°C).
- Drain cooked chicken on paper towels and immediately toss in buffalo sauce to coat.
- In a bowl, mix shredded cabbage, shredded carrots, and ranch dressing to make the slaw.
- Toast the burger buns in the skillet until golden brown, if desired.
- Assemble the sandwich by placing buffalo chicken on the bottom bun, topping with ranch slaw, then adding the top bun.
- Serve immediately with optional sliced pickles for extra crunch.
Notes
- Marinate chicken longer for deeper flavor.
- Use air fryer for a healthier option.
- Store leftovers refrigerated up to 2 days.