Crispy Buffalo Chicken Sandwich With Slaw
45 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 20 min | 45 min |
Introduction
This crispy buffalo chicken sandwich packs juicy, buttermilk-fried chicken with a creamy, smoky kick that hot sauce lovers crave.
It’s piled high with a cool, tangy slaw that balances the heat and adds the best crunchy bite in every sandwich.
Serve these on toasted brioche buns for an easy game-day showstopper, a fun Friday night dinner, or casual weekend entertaining.
Ingredients (4 servings)
Ingredients for the Fried Chicken:
Ingredients for the Slaw:
Ingredients for the Buffalo Sauce:
Ingredients to Assemble:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Crispy Buffalo Chicken Sandwich With Slaw
-
Marinate the chicken
In a medium bowl, pour the buttermilk over the chicken thighs and toss to coat well.
Cover the bowl and refrigerate at least 30 minutes, or up to overnight for extra tenderness.
-
Mix the slaw dressing
In a large bowl, whisk together the mayo, apple cider vinegar, Dijon, sugar, salt, and pepper.
Add the shredded cabbage mix and toss until everything is lightly coated but still crisp.
Taste and adjust salt, pepper, or vinegar to balance the creamy and tangy flavors.
-
Make the buffalo sauce
In a small bowl, stir together the mayo, hot sauce, smoked paprika, and honey until completely smooth.
Adjust the hot sauce or honey to match your preferred level of heat and sweetness.
-
Set up the dredging station
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Lift each chicken thigh from the buttermilk, letting excess drip off, then coat thoroughly in the flour mixture.
Press the coating onto the chicken so it adheres well and forms craggy bits for extra crunch.
Place the coated thighs on a plate or rack while you heat the oil.
-
Heat the oil and fry the chicken
Pour vegetable oil into a heavy pot or deep skillet, filling it about 1½ inches deep.
Heat the oil to 350°F over medium-high heat, using a thermometer for accuracy if possible.
Fry the chicken thighs in batches, avoiding crowding, until deep golden and crispy, about 5 to 7 minutes per side.
Transfer the fried chicken to a wire rack or paper towels to drain and stay crisp.
Check that the thickest part of each piece reaches 165°F before assembling the sandwiches.
-
Toast the buns
Split the brioche buns and toast them cut-side down in a dry skillet until lightly golden.
You can also toast them under the broiler, watching closely to prevent burning.
-
Assemble the sandwiches
Spread a generous layer of buffalo sauce on the bottom and top halves of each toasted bun.
Place a crispy chicken thigh on each bottom bun, then top with a good mound of slaw.
Cap with the top bun, press gently, and serve immediately while everything is hot and crunchy.
Substitutions
- Chicken thighs -> thin chicken breast cutlets
- Use boneless, skinless chicken breasts sliced into thin cutlets for a leaner, slightly milder sandwich. They still fry up juicy in the buttermilk marinade and take on great crunch from the coating.
- Buttermilk -> thinned Greek yogurt with lemon
- Mix plain Greek yogurt with a splash of milk and lemon juice until it is pourable. This adds tang and tenderizes the chicken even more, while still giving that classic buttermilk-style flavor.
- Fried chicken -> crispy buffalo cauliflower steaks
- For a fun vegetarian twist, dredge thick cauliflower slices in the same seasoned flour and shallow-fry them. They soak up the buffalo sauce beautifully and give a hearty, juicy bite without any meat.
Tips
- Double-dredge for extra crunch
- For super crunchy chicken, dip the floured thighs back into the buttermilk, then into the flour again. The extra layer creates more ridges and cragginess, which fry into shatteringly crisp bits.
- Keep one hand wet and one hand dry
- Use one hand for the buttermilk and the other for the flour to avoid thick, gluey fingers. This makes dredging faster and keeps the coating light instead of clumpy.
- Let the chicken rest before frying
- After dredging, let the coated chicken sit for 5 to 10 minutes to hydrate the flour. This helps the crust stick better and reduces bare spots after frying.
- Dress the slaw close to serving
- If making ahead, store the dressing and shredded cabbage separately, then toss together right before assembling. This keeps the vegetables crisp and prevents watery slaw.
- Slice the buns, but do not smash the sandwich
- Use a serrated knife to split the brioche so the crumb stays fluffy and intact. When pressing the sandwich, use a light hand so you keep the crust crunchy and the slaw airy.
Nutrition Facts *
| Energy | 966 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 55 | g |
| Carbohydrates | 66 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I tell if my oil is hot enough without a thermometer?
- Drop a small pinch of the flour mixture into the oil and watch how it behaves. If it sinks slightly, then bubbles and rises steadily, the oil is ready for frying. If it browns instantly or smokes, the oil is too hot, so lower the heat.
- My coating keeps falling off the chicken; what am I doing wrong?
- Make sure you let excess buttermilk drip off so the flour can cling instead of sliding. Press the flour mixture firmly onto each piece and let the dredged chicken rest before frying. Also, avoid flipping too often; let the crust set before turning the chicken in the oil.
- Can I bake or air-fry the chicken instead of deep-frying?
- Yes, though it will be a little less shatteringly crisp than traditional deep-fried chicken. For baking, spray the dredged chicken with oil and bake at 425°F until browned and cooked through. For air-frying, arrange in a single layer, mist with oil, and cook at 380°F, turning once.
- How spicy is this buffalo sauce, and how can I change the heat level?
- The heat level depends mostly on your hot sauce, but this version lands around medium for most people. For less heat, use a milder hot sauce and add more mayo or honey. For more spice, choose a hotter sauce or add a pinch of cayenne to the buffalo mixture.
- Can I make any parts of this recipe ahead of time?
- You can marinate the chicken and mix the buffalo sauce up to one day in advance. Keep both covered in the refrigerator until you are ready to dredge and fry. For the slaw, shred the vegetables ahead, but combine with dressing just before serving for best texture.
Serving Suggestions
This crispy buffalo chicken sandwich makes an easy showpiece for casual dinners, game days, or backyard cookouts.
Serve with crunchy fries or a simple green salad to balance the rich, spicy flavors.
Try swapping the slaw for thinly sliced pickles and blue cheese crumbles when you want a classic bar-style version.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
