Description
A flavorful and spicy Buffalo Ranch Coleslaw Topped Chicken Sandwich featuring crispy fried chicken breasts marinated in buttermilk and coated in a seasoned flour mixture, topped with a tangy buffalo ranch coleslaw for a perfect balance of heat and creaminess, served on toasted sandwich buns.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- 4 sandwich buns
For the Buffalo Ranch Coleslaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup ranch dressing
- 2 tablespoons buffalo sauce (more if desired)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Optional Toppings:
- Sliced pickles
- Lettuce or tomato slices
Instructions
- Marinate Chicken: Place the chicken breasts in a bowl and pour the buttermilk over them. Cover and let them marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare Flour Mixture: In a separate dish, combine the all-purpose flour, paprika, garlic powder, salt, and pepper. Mix well to ensure even seasoning.
- Heat Oil: Pour vegetable oil into a skillet and heat it over medium heat until hot but not smoking, ideal for frying.
- Fry Chicken: Remove the chicken from the buttermilk and dredge each breast thoroughly in the seasoned flour mixture. Fry the chicken in the hot oil for 6-7 minutes on each side or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make Buffalo Ranch Coleslaw: In a bowl, combine shredded cabbage, shredded carrots, ranch dressing, buffalo sauce, apple cider vinegar, and honey. Mix until well combined and season with salt and pepper to taste.
- Toast Buns: Lightly toast the sandwich buns on a skillet or toaster to give them a slight crispiness and warmth.
- Assemble Sandwiches: Place each crispy fried chicken breast on the bottom half of a toasted bun, top generously with buffalo ranch coleslaw, then add any optional toppings like sliced pickles, lettuce, or tomato slices. Cover with the top bun.
- Serve: Serve the sandwiches immediately while the chicken is hot and the coleslaw is fresh.
Notes
- Allowing the chicken to marinate in buttermilk helps to tenderize the meat and keep it juicy.
- Adjust the amount of buffalo sauce in the coleslaw to control the heat level.
- Use a thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
- For a lighter version, bake the chicken breasts instead of frying.
- Optional toppings like pickles or lettuce add texture and flavor contrast.
