Description
This indulgent sandwich features crispy fried chicken tossed in spicy buffalo sauce, complemented by a creamy ranch slaw. Perfect for satisfying your comfort food cravings!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 1 cup all-purpose flour
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground pepper
- 1 tsp salt
- Vegetable oil for frying
For the Ranch Dressing:
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/3 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- Salt and pepper to taste
For the Buffalo Sauce:
- 1/2 cup salted butter
- 2/3 cup Frank’s RedHot sauce
- 1 tsp cayenne pepper
For Assembly:
- 4 potato buns
- 1 tbsp salted butter
- 2 cups lettuce, chopped
Instructions
- Marinate the Chicken:
Prep the chicken by removing the tenders, pounding the breasts to an even thickness, and trimming to fit the buns. In a bowl, mix buttermilk with hot sauce, and submerge the chicken. Refrigerate for 1 hour or overnight. - Prepare the Ranch Dressing:
Combine mayonnaise, sour cream, buttermilk, parsley, dill, chives, garlic powder, onion powder, and celery salt in a bowl. Season with salt and pepper to taste. Refrigerate until ready to use. Just before serving, toss the chopped lettuce in the ranch dressing to lightly coat. - Prepare the Buffalo Sauce:
In a medium saucepan over low heat, melt the butter. Stir in the hot sauce and cayenne pepper, simmering for 5 minutes to let the flavors meld together. Set aside. - Fry the Chicken:
Heat vegetable oil to 350°F. In a shallow bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Remove the chicken from the marinade and dredge in the flour mixture, coating both sides. Fry the chicken in the hot oil for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the fried chicken to a wire rack to rest. - Toast the Buns:
Spread butter on both sides of the buns and toast lightly in a pan or oven for about 1 minute until slightly crisp. - Assemble the Sandwich:
Spread ranch dressing on the bottom bun. Add a generous helping of ranch-coated lettuce. Dunk each fried chicken piece into the buffalo sauce and place it on top of the lettuce. Finish with the top bun and serve immediately.
Notes
- If you prefer a milder sandwich, reduce the amount of hot sauce or cayenne pepper in the buffalo sauce.
- You can use a different type of bun, but potato buns work particularly well for this recipe due to their soft texture.
- Feel free to add extra toppings such as pickles or tomatoes to customize the sandwich to your liking.
- Make sure the oil is hot enough (350°F) before frying the chicken to get that perfect crispy crust.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 860
- Fat: 45g
- Saturated Fat: 9g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 115mg