Craving something spicy, crispy, and utterly satisfying? This Buffalo Ranch Coleslaw Topped Chicken Sandwich hits every note with its crispy golden chicken, zesty buffalo ranch slaw, and toasted buns. It’s a flavor-packed meal that delivers a mouthwatering combination of heat, crunch, and creamy goodness. Whether it’s game day or a weeknight dinner, this sandwich will become an instant favorite.

Why You’ll Love This Recipe

This sandwich is all about bold flavor and texture. You get crispy, golden fried chicken that’s juicy on the inside, topped with a creamy buffalo ranch coleslaw that brings just the right amount of heat. Add that to a toasted bun with optional toppings like pickles, lettuce, or tomato, and you’ve got a meal that’s comforting, indulgent, and unforgettable. It’s easy enough to whip up for dinner, but delicious enough to impress at a casual get-together.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a shallow dish, marinate the chicken breasts in buttermilk for at least 30 minutes.
In another dish, combine the flour, paprika, garlic powder, salt, and pepper.
Heat vegetable oil in a skillet over medium heat.
Dredge the marinated chicken in the flour mixture, coating each piece well.
Fry the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.
To make the coleslaw, combine shredded cabbage, carrots, ranch dressing, buffalo sauce, apple cider vinegar, and honey in a bowl. Toss well to combine, then season with salt and pepper to taste.
Lightly toast the sandwich buns.
Assemble the sandwich: Place the crispy chicken on the bottom bun, top with a generous scoop of buffalo ranch coleslaw, and add any additional toppings like pickles, lettuce, or tomato.
Close the sandwich with the top bun and serve immediately.

Servings and Timing

Servings: 4 sandwiches
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Baked Version: For a lighter version, bake the chicken instead of frying it. Coat with seasoned breadcrumbs and bake at 400°F (200°C) for about 25 minutes, flipping halfway.
Spicier Option: Add more buffalo sauce or a few dashes of hot sauce to the coleslaw if you like it extra spicy.
Grilled Chicken: Swap the fried chicken for grilled chicken breasts for a leaner alternative.

Storage/Reheating

Storage: Store any leftover fried chicken and coleslaw separately in airtight containers in the fridge for up to 2 days.
Reheating: Reheat the chicken in the oven at 350°F (175°C) until warmed through and crispy. The coleslaw is best served cold and fresh.

FAQs

1. Can I use pre-shredded coleslaw mix instead of cabbage and carrots?

Yes! Pre-shredded coleslaw mix works perfectly and saves time in preparation.

2. Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

3. What type of buffalo sauce should I use?

You can use any store-bought buffalo sauce, or make your own with hot sauce, melted butter, and a splash of vinegar.

4. Can I make the coleslaw ahead of time?

Yes, you can prepare the coleslaw a few hours ahead. Keep it refrigerated until ready to serve.

5. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful, and they work great for this recipe.

6. How do I keep the chicken crispy?

Let the chicken rest on a wire rack after frying instead of paper towels to prevent it from getting soggy.

7. Can I use Greek yogurt instead of mayo in the coleslaw?

Yes, Greek yogurt is a great substitute if you want a healthier or tangier twist.

8. What kind of buns work best?

Brioche, potato, or even ciabatta buns work well—just make sure to toast them for extra texture and flavor.

9. Can I make this sandwich gluten-free?

Use gluten-free flour and gluten-free buns to make the sandwich suitable for gluten-free diets.

10. What sides go well with this sandwich?

Fries, sweet potato wedges, or a fresh green salad make great side dishes to round out this flavorful meal.

Conclusion

This Buffalo Ranch Coleslaw Topped Chicken Sandwich brings the perfect mix of spicy, creamy, and crispy to your plate. Whether you’re cooking up a casual dinner or making a standout dish for friends, this sandwich is sure to deliver big flavor and satisfaction. Easy to prepare and packed with punchy ingredients, it’s a surefire way to spice up your sandwich game!

Buffalo Ranch Coleslaw Topped Chicken Sandwich

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Print Recipe

This Buffalo Ranch Coleslaw Topped Chicken Sandwich is the perfect combination of crispy, juicy chicken and zesty buffalo ranch slaw, all sandwiched between toasted buns. With a spicy, creamy, and crunchy twist, this flavor-packed sandwich is an unforgettable meal that’s perfect for game day, weeknight dinners, or casual gatherings.

Total Time: 35 minutes
Yield: 4 sandwiches

Instructions

Marinate the chicken breasts in buttermilk for at least 30 minutes.
In another dish, mix the flour, paprika, garlic powder, salt, and pepper.
Heat vegetable oil in a skillet over medium heat.
Dredge the marinated chicken in the flour mixture and fry for 6-7 minutes per side until golden and cooked through. Drain on paper towels.
For the coleslaw, mix the cabbage, carrots, ranch dressing, buffalo sauce, apple cider vinegar, and honey in a bowl. Season with salt and pepper.
Toast the sandwich buns.
Assemble the sandwich: Place the crispy chicken on the bottom bun, top with buffalo ranch coleslaw, and add optional toppings.
Serve immediately.

Notes

Baked Version: For a healthier version, bake the chicken at 400°F (200°C) for 25 minutes, flipping halfway.
Spicy Kick: Add more buffalo sauce or hot sauce for extra heat.
Grilled Chicken: For a leaner option, swap fried chicken for grilled chicken.
Storage: Store leftover chicken and coleslaw separately in the fridge for up to 2 days. Reheat the chicken in the oven for crispiness.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course, Sandwich
Method: Frying
Cuisine: American
Diet: Gluten Free