Crispy Buffalo Chicken Sandwich
This Crispy Buffalo Chicken Sandwich features golden fried chicken tossed in spicy buffalo sauce, topped with creamy ranch slaw for a perfect balance of heat and cool freshness.
Equipment
- 1 large skillet for frying and toasting buns
- 1 mixing bowl
- 1 paper towel-lined plate for draining excess oil
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 overnight in the refrigerator for enhanced flavor.
- 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 each breast in the flour mixture until well 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 internal temperature reaches 165°F (75°C).
- Remove chicken and drain on paper towel-lined plate, then toss while hot in buffalo sauce to coat evenly.
- Prepare the ranch slaw by combining shredded cabbage, shredded carrots, and ranch dressing; toss to coat.
- Optionally toast the burger buns in the skillet until golden brown.
- Assemble sandwiches by placing buffalo chicken on bottom bun, topping with ranch slaw, then adding the top bun.
- Serve immediately with sliced pickles if desired.
Notes
- Marinate chicken overnight for deeper flavor.
- Use oil with high smoke point for frying.
- Leftovers keep well refrigerated for up to 2 days.
- Optional pickles add a crunchy texture contrast.