Crispy Buffalo Chicken Sandwich

Buffalo chicken sandwich with coleslaw on top with the bun half on.

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My crispy buffalo chicken sandwich is marinated in buffalo sauce, fried, then topped with ranch coleslaw and more buffalo sauce for the best spicy sandwich you've ever eaten.

Prep Time15

Cook Time15

Marinating time30

Total Time1

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 802kcal

Author: Samantha Erb

Ingredients

For the Chicken

2 chicken breasts skinless and boneless
1½ cups buttermilk
2 tablespoons hot sauce medium heat
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper

For the Breading

2 cups all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper

For the Buffalo Sauce

½ cup buffalo sauce
2 tablespoons butter
1 tablespoon honey

For the Coleslaw

3 cups coleslaw mix
½ cup ranch
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon black pepper

To make the sandwiches

4 sandwich buns toasted (optional)
Vegetable oil for frying

Instructions

Cut each chicken breast in half horizontally to create 4 thin, even pieces. In a medium bowl, whisk together buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and turn to coat completely. Cover and refrigerate for 30 minutes.
Make the coleslaw: In a medium bowl, whisk together ranch, lime juice, salt, and pepper. Add the cabbage and carrot mix and toss them until they are evenly coated. Cover and refrigerate them until you are ready to serve.
In a large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Remove the chicken from the marinade, allowing excess to drip off. Dredge each chicken piece thoroughly in the flour mixture, pressing lightly so the breading sticks.
Pour enough oil into a large skillet to reach about 1-3 inches deep. Heat the oil over medium heat until it reaches 350–375°F (or until a pinch of flour sizzles immediately when dropped in). Carefully add the chicken pieces and fry for 6–7 minutes, turning once halfway through, until they are golden brown and reach an internal temperature of 165°F. Transfer the chicken to a paper towel-lined plate to drain excess oil.
Make the buffalo sauce: In a small pan, melt the butter over low heat. Stir in the buffalo sauce and honey until smooth.
Place one sauced chicken piece on the bottom half of each toasted bun. Spoon the sauce evenly onto each fried chicken piece or gently toss the chicken in the sauce to coat. Top it with a generous scoop of coleslaw. Add the top half of the bun.

Notes

If in a super pinch for time, use frozen chicken tenders for the chicken instead of pan frying up your own. The flavors and juiciness isn't the same, but it's still great.
For extra juicy chicken, let the chicken breasts marinate for the full 30 minutes.
To keep the coating crispy, let any excess marinade drip off before dredging the chicken in the flour mixture.
When frying, watch the oil temperature closely. Oil that’s too hot can burn the breading before the chicken finishes cooking.
Lightly toast the buns to help prevent them from getting soggy when adding the buffalo-honey sauce and coleslaw.
For even browning, avoid overcrowding the pan and fry the chicken in batches when needed.

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