Crispy Buffalo Chicken Sandwich with Ranch Slaw
A deliciously juicy buffalo chicken sandwich with a crispy coating and creamy ranch slaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup buffalo sauce
- 4 soft sandwich buns
- 2 cups coleslaw mix
- 1/2 cup ranch dressing
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Marinate the chicken by placing it in a bowl and pouring in the buttermilk. Let it marinate for at least 30 minutes.
- Prepare the coating by combining the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
- Coat the marinated chicken breasts in the flour mixture, then dip back into buttermilk and coat with flour again.
- Fry the chicken in hot oil over medium-high heat for about 5-7 minutes per side until golden brown.
- Toss the crispy chicken in a bowl with buffalo sauce to coat evenly.
- Make the ranch slaw by mixing together the coleslaw mix and ranch dressing in another bowl.
- Toast the sandwich buns in the skillet for a minute or two until lightly browned.
- Assemble the sandwiches by placing the buffalo chicken on each bun, topping with ranch slaw, and sprinkling with parsley.
- Serve with extra buffalo sauce on the side for dipping and enjoy!
Notes
Store leftovers separately in airtight containers. Chicken stays fresh for up to three days; slaw is best eaten within two days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg