Description
A flavorful and crispy fried chicken sandwich topped with a zesty buffalo ranch coleslaw that combines a creamy, tangy, and spicy bite, perfect for a satisfying lunch or dinner.
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 the Chicken: Place the boneless, skinless chicken breasts in a bowl and cover them with 1/2 cup of buttermilk. Let them marinate for at least 30 minutes to tenderize and add flavor.
- Prepare the Flour Mixture: In a separate dish, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and salt and pepper to taste. This mixture will coat the chicken for a flavorful crispy crust.
- Heat the Oil: Pour vegetable oil into a skillet and heat it over medium heat until hot enough for frying, but not smoking, ensuring even cooking and crispiness.
- Coat and Fry the Chicken: Dredge the marinated chicken breasts thoroughly in the flour mixture. Fry each piece in the hot oil for 6-7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F. Drain on paper towels to remove excess oil.
- Make the Buffalo Ranch Coleslaw: In a bowl, mix 2 cups shredded cabbage, 1/2 cup shredded carrots, 1/4 cup ranch dressing, 2 tablespoons buffalo sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon honey. Season with salt and pepper to taste, mixing well to combine flavors evenly.
- Toast the Buns: Lightly toast the sandwich buns in a toaster or skillet to add texture and warmth to the sandwich.
- Assemble the Sandwich: Place the crispy fried chicken breast on the bottom half of each bun. Spoon a generous amount of buffalo ranch coleslaw on top, then add optional toppings like sliced pickles, lettuce, or tomato slices for extra flavor and crunch. Cover with the top bun.
- Serve: Serve the buffalo ranch coleslaw topped chicken sandwiches immediately while hot and fresh for the best taste and texture.
Notes
- Marinating the chicken in buttermilk helps tenderize and adds moisture.
- Ensure the oil is at the right temperature to avoid greasy chicken.
- Adjust buffalo sauce amount in coleslaw to your preferred spice level.
- Use a thermometer to check that chicken is cooked to 165°F for safety.
- Optional toppings add extra crunch and flavor but can be omitted or substituted.
