Crispy Buffalo Chicken Sandwich With Slaw
50 min
|
intermediate
Recipe by Eunice
Introduction
Think classic Buffalo wings, but stacked into a handheld: ultra-crispy buttermilk fried thighs, smoky-spicy sauce, and cool crunchy slaw on a toasted brioche.
Perfect for game day, backyard beers, or a Tuesday power move, the flour-cornstarch crust stays shatteringly crisp while the tangy slaw and creamy heat keep every bite balanced and messy in the best way.
Ingredients (4 servings)
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Ingredients for the Fried Chicken:
- 4 boneless, skinless chicken thighs boneless, skinless chicken thighs 1.14 lb
- 1 cup buttermilk buttermilk 8 fl oz
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- ½ cup cornstarch cornstarch 2.29 oz
- 1 tsp paprika sweet paprika 0.08 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- vegetable oil (for frying) vegetable oil
Ingredients for the Slaw:
- 2 cups tri-color coleslaw (green, red, carrots) tri-color coleslaw 0.25 lb
- ¼ cup mayonnaise mayonnaise 2 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ½ tsp granulated sugar granulated sugar
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Buffalo Sauce:
- ½ cup mayonnaise mayonnaise 4 fl oz
- 2 Tbsp hot sauce hot sauce 1 fl oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp honey honey 0.25 oz
Ingredients to Assemble:
- 4 brioche buns, toasted brioche buns 4 ct
How to Make Crispy Buffalo Chicken Sandwich With Slaw
-
Marinate the chicken
Add the chicken thighs to a bowl with the buttermilk and turn to coat thoroughly.
Cover and chill at least 30 minutes or up to overnight for deeper seasoning and juicier meat.
-
Make the dredge
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
-
Dredge and rest
Shake excess buttermilk off each thigh, then press into the dredge, really packing on a thick, even coat.
Set the coated chicken on a wire rack for 10 minutes so the crust hydrates and clings like a champ.
-
Heat the oil
Pour 1.5 to 2 inches of vegetable oil into a heavy pot or deep skillet and heat to 350 F over medium-high heat.
Keep a thermometer clipped on and aim to fry between 325 F and 350 F for even browning.
-
Fry the chicken
Fry 2 pieces at a time until deeply golden and crisp, about 4 to 6 minutes per side, turning carefully once.
Cook to an internal temperature of 165 F, then move to a clean wire rack and sprinkle with a pinch of salt while hot.
-
Mix the slaw
In a large bowl, whisk the mayo, apple cider vinegar, Dijon, sugar, salt, and black pepper until smooth.
Add the cabbage mix and toss to coat just before serving so it stays crisp, not soggy.
-
Stir the buffalo sauce
Combine the mayo, hot sauce, smoked paprika, and honey in a small bowl until silky and orange-red.
-
Toast the buns
Toast the brioche buns cut-side down in a dry skillet or with a slick of oil until golden, about 1 to 2 minutes.
-
Assemble the sandwiches
Spread buffalo sauce on both bun halves, add a fried thigh, crown with a mound of slaw, and drizzle more sauce if you like it saucy.
Cap with the top bun and serve immediately while everything is hot and crunchy.
Substitutions
- Buttermilk -> DIY tangy milk
- Use 1 cup whole milk plus 1 tablespoon lemon juice or vinegar, rest 5 minutes until thickened; it tenderizes the chicken and helps the dredge adhere nearly as well as real buttermilk.
- All-purpose flour -> gluten-free blend
- Swap the flour for 1:1 rice flour and cornstarch; the rice flour fries up shatteringly crisp while the cornstarch boosts cragginess without gluten.
- Chicken thighs -> cauliflower steaks (vegetarian)
- Cut 1-inch-thick cauliflower slabs, dredge the same way, then roast at 450 F on a sheet pan with oil 18 to 22 minutes flipping once; you get a meaty bite and a great canvas for the buffalo sauce.
Tips
- Double-dredge for extra crags
- After the first coat rests 5 minutes, dip the chicken back in buttermilk and dredge again to build those crispy, rippled edges that hold sauce like a dream.
- Thermometer discipline
- Keep the oil between 325 F and 350 F and pull the chicken at 165 F internal; too cool equals greasy crust, too hot equals burnt outside and raw center.
- Rack, not paper towels
- Drain fried chicken on a wire rack so steam escapes and the underside stays crisp instead of steaming soft on paper.
- Seasoning at every stage
- Salt is in the dredge and a finishing pinch after frying; that two-step hit keeps flavor locked in and the crust lively.
- Dress the slaw right before serving
- Mix the dressing ahead but toss with cabbage at the last minute to avoid weeping and to keep that refreshing crunch against the hot chicken.
- Toasting matters
- A quick golden toast on brioche creates a protective layer so sauces do not soak through and the sandwich eats tidy and texturally balanced.
- Prefer classic buffalo style
- Swap the creamy sauce for 3 tablespoons melted butter whisked with hot sauce to taste and toss the fried chicken in it; it gives you that iconic tangy heat and glossy finish.
Nutrition Facts *
| Energy | 1183 | kcal |
|---|---|---|
| Protein | 48 | g |
| Total Fat | 63 | g |
| Carbohydrates | 95 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my coating falling off the chicken?
- Let excess buttermilk drip off, press firmly in the dredge, and rest the coated pieces 10 minutes before frying; avoid moving them much in the oil for the first 2 minutes so the crust sets.
- My chicken is brown outside but not cooked through. What went wrong?
- Your oil was too hot; target 325 to 350 F and fry in batches so the temperature does not spike, and always confirm 165 F internal at the thickest point.
- The crust is greasy and pale. How do I fix it?
- Raise the oil to 350 F and do not overcrowd the pan; pale, greasy crust means the oil temperature dropped and the coating absorbed oil instead of crisping.
- Can I bake or air-fry instead of deep frying?
- Yes; spray dredged thighs with oil and bake on a rack at 425 F for 20 to 25 minutes flipping once, or air-fry at 380 F for 16 to 20 minutes, both to 165 F internal.
- How do I keep the slaw from watering out?
- Toss it just before serving and avoid overmixing; if prepping ahead, keep the veggies and dressing separate and combine right when you are ready to assemble.
- How can I adjust the heat level?
- Use a milder or spicier hot sauce, add extra honey to soften the burn, or spike the dredge with more paprika and black pepper for warmth without blowing out your palate.
- Best way to reheat leftover chicken?
- Warm on a wire rack at 375 F for 10 to 12 minutes until hot and crisp again; avoid microwaving because it steams the crust soft.
Serving Suggestions
Big win with a side of dill pickles and kettle chips, or go classic with celery sticks and blue cheese crumbles tucked into the slaw for that steakhouse vibe.
If you want smoke, add a swipe of chipotle in adobo to the buffalo sauce and a few pickled red onions on top, and you will have a sandwich that plays salty, sweet, spicy, and tangy like a pro.
More pairings:
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