Crispy Buffalo Chicken Sandwich with Ranch Slaw Recipe
A delicious Crispy Buffalo Chicken Sandwich featuring tender, buttermilk-marinated chicken coated in a crispy flour and cornstarch crust, tossed in spicy buffalo sauce, and topped with a creamy ranch slaw. Perfect for a flavorful handheld meal.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Coating
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying
Sauces and Toppings
- 1 cup buffalo sauce
- 4 sandwich buns
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup ranch dressing
- Pickles optional
Instructions
- Marinate Chicken: Slice the chicken breasts horizontally to create thin cutlets and place them in a bowl with the buttermilk. Marinate for at least 30 minutes to tenderize and add flavor.
- Prepare Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, and ranch dressing. Mix thoroughly and refrigerate until ready to use to let flavors meld.
- Coat Chicken: In a shallow bowl, mix the all-purpose flour and cornstarch together. Dredge each marinated chicken piece in the flour mixture, pressing lightly so the coating adheres well.
- Fry Chicken: Heat oil in a skillet over medium-high heat. Carefully place the coated chicken pieces in the hot oil and fry for 4 to 5 minutes per side until they turn golden brown and are cooked through. Drain on paper towels to remove excess oil.
- Toss in Buffalo Sauce: Immediately after frying, toss the hot chicken pieces in the buffalo sauce until fully coated and flavorful.
- Assemble Sandwiches: Toast the sandwich buns if desired. Layer the buffalo chicken, a generous amount of ranch slaw, and optional pickles onto the bottom bun, then top with the other half. Serve immediately.
Notes
- For extra crispy chicken, allow the coated pieces to rest for 5 minutes before frying.
- Use homemade buffalo sauce for a fresher, spicier flavor.
- Pickles add a nice tangy crunch but can be omitted if preferred.
- To make this dish gluten free, substitute the all-purpose flour with gluten-free flour blend.
- Leftover chicken can be stored in the refrigerator for up to 2 days, but the sandwich is best enjoyed fresh.
