Crispy Buffalo Chicken Sandwich
This sandwich hits every note — shatteringly crispy fried chicken, a sticky, buttery buffalo sauce, cool and creamy ranch coleslaw, and a soft brioche bun that holds it all together. The combination sounds simple, but every element has a job to do, and when they come together, the result is genuinely restaurant-quality.
Equipment
- Large bowl - for marinating chicken
- Shallow dish or rimmed baking sheet - for the flour dredge
- Deep fry thermometer - critical for maintaining oil at 350°F/175°C
- Cast iron skillet or heavy-bottomed Dutch oven - for frying
- Wire cooling rack - set over a baking sheet for draining fried chicken
- Tongs - for safely flipping and removing chicken
- Meat mallet or rolling pin - for pounding chicken to even thickness
- Small saucepan or microwave-safe bowl - for the buffalo sauce
- Cutting board
- Sharp knife
- Mixing bowls - for coleslaw
- Pastry brush or basting brush - for buttering buns
- Skillet or griddle - for toasting buns
Ingredients
- 2 boneless, skinless chicken breasts - about 1.5 lbs or 680g total
- 1 cup buttermilk - 240ml
- 2 tablespoons Frank's RedHot Buffalo Wing Sauce - for the marinade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Dredge
- 1½ cups all-purpose flour - 190g
- ¼ cup cornstarch - 30g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Buffalo Sauce
- ½ cup Frank's RedHot Buffalo Wing Sauce - 120ml
- 2 tablespoons unsalted butter - 30g, melted
For the Ranch Coleslaw
- 2 cups shredded green cabbage - 150g
- ½ cup shredded carrots - 55g
- 3 tablespoons ranch dressing - 45ml
- 1 tablespoon fresh lime juice
- salt and black pepper - to taste
For Assembly
- 4 brioche burger buns - split
- 2 tablespoons unsalted butter - softened, for toasting buns
- dill pickle slices - for topping (optional)
- 4 cups vegetable oil - about 960ml, for frying
Instructions
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Place between plastic wrap and pound to an even ½-inch (1.3cm) thickness.
- In a large bowl, whisk together buttermilk, buffalo sauce, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Add chicken, coat completely, and refrigerate for at least 30 minutes (1-2 hours for best results).
- In a medium bowl, combine shredded cabbage, carrots, ranch dressing, and lime juice. Season with salt and pepper, toss to coat, and refrigerate until assembly.
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Whisk until fully combined.
- Remove chicken from marinade, letting excess drip off. Press firmly into flour mixture on all sides, shake off loose flour, and let rest for 5-10 minutes before frying.
- Heat 2 inches (5cm) of vegetable oil in a cast iron skillet or Dutch oven to 350°F (175°C). Maintain this temperature throughout frying.
- Working in batches of two, fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack, not paper towels.
- Combine ½ cup buffalo wing sauce with 2 tablespoons melted butter in a small saucepan over low heat. Stir until smooth and glossy.
- Using a pastry brush, generously coat both sides of each fried chicken piece with the warm buffalo sauce. Return to the wire rack.
- Spread butter on cut sides of brioche buns and toast in a skillet over medium heat for 1-2 minutes until golden. Place buffalo chicken on bottom bun, top with ranch coleslaw and pickles, then add top bun. Serve immediately.
Notes
- Don't skip the marinade time: A minimum of 30 minutes is needed, but 1 to 2 hours gives noticeably juicier, more flavorful chicken. Overnight is also an option if you want to prep ahead.
- Use a thermometer for the oil: Maintaining 350°F (175°C) is the single most important factor in getting a crispy crust. If you don't have a thermometer, drop a small pinch of flour into the oil — if it sizzles immediately and floats, the oil is ready.
- Fry in batches: Overcrowding the pan drops the oil temperature too quickly and leads to greasy, pale chicken. Two pieces at a time is the right approach for a 12-inch skillet.
- Rest on a wire rack, never paper towels: This is the key to keeping the crust crunchy after frying. Wire racks promote airflow on all sides of the chicken.
- Toast your buns: A buttered, toasted bun holds up to the saucy chicken and coleslaw without getting soggy within minutes of assembly.
- Add butter to the buffalo sauce: Don't skip this step. The butter gives the sauce a restaurant-quality richness and helps it cling to the chicken without softening the crust.
- Let the dredged chicken rest before frying: Those 5 to 10 minutes allow the flour to hydrate slightly and bond to the chicken, so the crust stays intact during frying.
- Storage: Store leftover fried chicken separately from buns and coleslaw in an airtight container in the refrigerator for up to 3 days. Freeze unsauced fried chicken for up to 2 months.
- Reheating: Reheat in the oven at 400°F (205°C) for 10-15 minutes on a wire rack, or in an air fryer at 375°F (190°C) for 8-10 minutes. Avoid microwaving to maintain crispness.
- Variation: Try the air fryer version by spraying dredged chicken generously with cooking spray and air frying at 390°F (200°C) for 12 to 15 minutes, flipping halfway through.