Ingredients
- Chicken breasts, boneless and skinless: 2 (6-8 oz each)
- Buffalo wing sauce: 1/2 cup
- All-purpose flour: 1/2 cup
- Buttermilk: 1/2 cup
- Panko bread crumbs: 1 cup
- Ranch dressing: 1/4 cup
- Coleslaw mix: 3 cups
- Brioche buns: 2
- Vegetable oil: 2 cups
Instructions
- Step 1: Prepare the chicken. Cut the chicken breasts in half horizontally to create thinner cutlets. Marinate chicken in buffalo sauce for at least 30 minutes.
- Step 2: Bread the chicken. Place flour in a shallow dish, buttermilk in another, and panko bread crumbs in a third. Dip each chicken cutlet in flour, then buttermilk, then panko bread crumbs, pressing to adhere.
- Step 3: Fry the chicken. Heat vegetable oil in a large skillet over medium-high heat. Carefully place breaded chicken cutlets in the hot oil and fry for 5-6 minutes per side, until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.
- Step 4: Make the ranch slaw. In a medium bowl, combine coleslaw mix and ranch dressing. Toss to coat evenly.
- Step 5: Assemble the sandwiches. Spread a thin layer of ranch dressing (optional) on the top and bottom halves of the brioche buns. Place a crispy chicken cutlet on the bottom bun, top with ranch slaw, and cover with the top bun. Serve immediately.
Notes
- To prevent soggy sandwiches, store leftover fried chicken separately from the ranch slaw and buns.
- For best results, reheat the chicken in an air fryer or oven to maintain its crispy texture.
- Serve this sandwich with waffle fries or crispy onion rings for a truly indulgent experience.
- Chef's tip: For extra crispy chicken, double-dip the cutlets in the buttermilk and panko bread crumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American