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

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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.

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.