Description
A flavor-packed crispy buffalo chicken sandwich paired with a refreshing ranch slaw, perfect for any occasion.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buffalo sauce
- 4 brioche buns
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Marinate Chicken: In a bowl, combine buttermilk, salt, and cayenne pepper. Immerse the chicken breasts, ensuring they’re well coated. Cover and refrigerate for at least 1 hour or overnight.
- Make Ranch Slaw: Whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper in a separate bowl until smooth. Add shredded cabbage and carrots, tossing to coat. Refrigerate the slaw.
- Prepare the Dredge: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Fry the Chicken: Heat oil in a frying pan over medium-high heat. Dredge the marinated chicken breasts in the flour mixture and fry for 6–7 minutes per side until golden and cooked through. Let rest on a wire rack.
- Sauce the Chicken: Once cooked, toss or brush the chicken with buffalo sauce.
- Assemble the Sandwich: Toast the brioche buns, place chicken on each bun, and top with ranch slaw. Serve immediately.
Notes
Marinate chicken overnight for best flavor and texture. For a lighter version, consider air frying the chicken.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg