Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6-8 oz each), pounded to ½-inch thickness
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 large egg
- ½ cup buttermilk (or milk with 1 tsp white vinegar, let sit 5 mins)
- 3-4 cups vegetable oil, for frying
- ½ cup Frank's RedHot Original Hot Sauce (or your favorite buffalo wing sauce)
- ¼ cup unsalted butter
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- 3 cups shredded green cabbage (about ½ small head)
- 1 cup shredded red cabbage (about ¼ small head)
- 1 large carrot, shredded
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tbsp apple cider vinegar
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 4 brioche buns, split
- 2 tbsp butter, softened
- 8-12 pickle slices
Instructions
- **Prepare the Chicken Breading Station:** Pound chicken breasts to an even ½-inch thickness. In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk the egg and buttermilk until combined.
- **Dredge the Chicken:** Dip each chicken breast first into the buttermilk mixture, ensuring it's fully coated, letting any excess drip off. Then, transfer to the flour mixture, pressing firmly to coat completely. Place dredged chicken on a wire rack over a baking sheet and let rest for 10-15 minutes – this helps the coating adhere.
- **Fry the Chicken:** Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add chicken breasts, one or two at a time (do not overcrowd), and fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken to a clean wire rack set over paper towels to drain excess oil.
- **Make the Buffalo Sauce:** While the chicken fries, melt butter in a small saucepan over medium heat. Stir in Frank's RedHot, apple cider vinegar, and garlic powder. Bring to a gentle simmer, then remove from heat. Once the chicken is fried, toss each piece in the warm buffalo sauce, ensuring it's evenly coated.
- **Prepare the Zesty Ranch Slaw:** In a large bowl, combine shredded green cabbage, red cabbage, and shredded carrot. In a separate small bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, fresh dill, fresh chives, garlic powder, onion powder, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss well to combine. Cover and refrigerate until ready to serve.
- **Toast the Buns & Assemble:** Spread softened butter on the cut sides of the brioche buns. Toast them in a dry pan, on a griddle, or under the broiler until golden brown and fragrant. Place a buffalo-coated chicken breast on the bottom half of each toasted bun, top generously with the zesty ranch slaw and pickle slices, then add the top bun. Serve immediately and enjoy your crispy buffalo chicken sandwich!
Notes
For extra crispiness, ensure your oil temperature stays consistent, and don’t overcrowd the pot. You can also double-dredge the chicken for an even thicker, crunchier coating. The ranch slaw can be made up to 24 hours in advance and stored in the refrigerator. The chicken is best enjoyed fresh but can be refrigerated for up to 2 days; reheat in an air fryer or oven for best results. Adjust the amount of Frank’s RedHot for your preferred spice level. These sandwiches are fantastic with a side of sweet potato fries, crispy onion rings, or a simple green salad to balance the richness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 9g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg