Description
A mouthwatering crispy buffalo chicken sandwich paired with creamy ranch slaw, perfect for any gathering.
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
- 1 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 mixing bowl, combine buttermilk, salt, and cayenne pepper. Submerge the chicken breasts and refrigerate for at least 1 hour.
- Make ranch slaw: In another bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and black pepper until smooth. Fold in shredded cabbage and carrots.
- Prepare dredge: In a shallow dish, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper.
- Fry chicken: Heat oil in a skillet or deep fryer to 350°F. Dredge chicken in the flour mixture and fry until golden brown, about 5-7 minutes per side.
- Sauce chicken: Toss the fried chicken in buffalo sauce.
- Assemble: Toast brioche buns and layer with chicken and ranch slaw. Serve immediately.
Notes
For a gluten-free option, use gluten-free flour instead of all-purpose flour. Ensure the buffalo sauce is gluten-free if needed.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg