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–+ servings
Crispy Buffalo Chicken Sandwich with Ranch Slaw

Savor the Crunch: Crispy Buffalo Chicken Sandwich with Ranch Slaw

A delicious Crispy Buffalo Chicken Sandwich with Ranch Slaw, perfectly combining crispy chicken and tangy slaw.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Opt for thighs for added juiciness.
  • 1 cup Buttermilk Milk and vinegar make an excellent substitute.
  • 1.5 cups All-Purpose Flour Use gluten-free flour for gluten-free version.
  • 0.5 cup Cornstarch Enhances crunchiness.
  • 1 tsp Garlic Powder Adds savory depth.
  • 1 tsp Onion Powder Complements garlic.
  • 1 tsp Paprika Brings color and mild flavor.
  • 0.5 tsp Cayenne Pepper Adjust for spice preference.
  • 1 tsp Salt Essential for flavor.
  • 1 tsp Black Pepper Adds warm seasoning.
For the Buffalo Sauce
  • 0.5 cup Buffalo Sauce Signature spicy sauce.
For the Slaw
  • 4 pieces Brioche Buns Soft yet sturdy.
  • 1 cup Green Cabbage Shredded.
  • 1 cup Purple Cabbage Shredded.
  • 0.5 cup Carrots Julienned.
  • 2 tbsp Fresh Parsley Chopped.
  • 1 tbsp Fresh Dill Chopped, optional.
For the Creamy Dressing
  • 0.5 cup Mayonnaise Creamy base.
  • 0.25 cup Sour Cream Extra creamy texture.
  • 1 tbsp Lemon Juice Brightens flavor.
  • 1 tbsp Apple Cider Vinegar Adds necessary acidity.

Equipment

  • deep fryer
  • large bowl
  • shallow dish
  • wire rack

Method
 

Step‑by‑Step Instructions for Crispy Buffalo Chicken Sandwich with Ranch Slaw
  1. In a large bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 1 hour.
  2. Whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, and parsley. Fold in the shredded cabbages and carrots, season to taste, and chill.
  3. In a shallow dish, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
  4. Heat oil to 350°F (175°C). Dredge chicken in the flour mixture and fry until golden brown and cooked through. Let rest on a wire rack.
  5. Once the chicken has rested, toss in buffalo sauce. Ensure it’s well coated or lightly brushed per preference.
  6. Toast brioche buns until golden. Assemble the sandwiches with fried chicken and ranch slaw, and serve immediately.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Customize spice levels as preferred, and serve with sides like fries or cucumber salad for a complete meal.

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