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A handheld smartphone photo of a Buffalo Chicken Sandwich with glossy orange sauce, shredded cabbage, and a toasted brioche bun.

Buffalo Chicken Sandwich: The Ultimate Extra-Crispy Gourmet Recipe

A gourmet Buffalo Chicken Sandwich featuring an extra-crispy fried chicken breast drenched in glossy buffalo sauce, topped with creamy ranch coleslaw on a toasted brioche bun. Perfect for high-flavor dinners and game-day cravings.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large chicken breasts (450g / 1lb) sliced into fillets
  • 1 cup buttermilk (240ml) for brining
  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup cornstarch (65g) crucial for crunch
  • 0.5 cup Buffalo Hot Sauce (120ml) cayenne based
  • 4 tbsp unsalted butter (56g) melted
  • 2 cups green cabbage (140g) finely shredded
  • 0.25 cup carrots (25g) shredded bits
  • 0.5 cup ranch dressing (120ml) creamy style
  • 2 units brioche buns toasted with butter

Equipment

  • 1 Heavy-Bottomed Pot or Dutch Oven For deep frying
  • 1 Kitchen Thermometer To monitor oil temp
  • 1 Wire Cooling Rack Keeps chicken crispy

Method
 

Preparation
  1. Submerge chicken fillets in buttermilk and hot sauce for 30 minutes to ensure juicy meat.
  2. Whisk flour, cornstarch, and spices. Press chicken into flour mixture to create craggy ridges.
Cooking
  1. Deep fry chicken at 350°F (175°C) for 5-7 minutes until golden brown and 165°F (74°C) internal.
  2. Whisk melted butter and hot sauce until glossy. Toss the hot fried chicken to coat completely.
Assembly
  1. Toast brioche buns in a buttered skillet until golden brown and warm.
  2. Toss shredded cabbage and carrots with ranch dressing until creamy and thick.
  3. Place sauced chicken on bun base, pile high with slaw, and top with the bun crown.

Notes

Use a mix of flour and cornstarch for the crunchiest breading.
Toast the buns to prevent the buffalo sauce from making the bread soggy.