Crispy Buffalo Chicken Sandwich

This crispy buffalo chicken sandwich with slaw delivers a perfect balance of crunchy spicy chicken and creamy tangy slaw that elevates any meal occasion from game day to casual dinners The sandwich captures the excitement of buffalo wings in an easy handheld format making it irresistible for family gatherings or weekend treat nights

I first tried this recipe during a snowy weekend football game and since then it has become a favorite among friends who ask for it every time we watch sports together

Ingredients

• Boneless skinless chicken thighs: for juicy tender meat that crisps well in frying
• Buttermilk: to tenderize chicken and help the coating stick and puff up crispy
• All-purpose flour and cornstarch: creates a light crackly crust
• Paprika garlic powder and onion powder: build a deep savory base in the dredge
• Vegetable oil: for frying that withstands high heat and yields golden crusts
• Tri-color coleslaw mix: adds crunchy variety and fresh texture to balance the heat
• Mayonnaise: in slaw and sauce provides creaminess to soften the spicy kick
• Apple cider vinegar: in slaw brightens and cuts through richness with tang
• Dijon mustard: adds subtle sharpness and complexity to slaw
• Hot sauce: for the classic buffalo flavor punch
• Smoked paprika and honey: in buffalo sauce deepen warmth and add mellow sweetness
• Brioche buns: toasted for buttery softness that holds up against juicy fillings

Instructions

Marinate the Chicken:

Place the chicken thighs in a bowl and cover with buttermilk Refrigerate for at least one hour preferably up to four hours This gives the meat time to tenderize thoroughly and soak in subtle tangy flavor which makes the chicken delightfully juicy inside once fried

Prepare the Slaw:

In a large bowl combine the tri-color cabbage mixture mayonnaise apple cider vinegar Dijon mustard sugar salt and freshly ground black pepper Toss well until every piece is coated Refrigerate the slaw to let the flavors meld and the cabbage stay crisp but not soggy

Dredge the Chicken:

In a shallow dish whisk together the all-purpose flour cornstarch paprika garlic powder onion powder salt and black pepper Remove each chicken thigh from the buttermilk marinade letting excess drip off Press the chicken into the flour mixture coating thoroughly This layer will form the crunchy exterior once fried

Fry the Chicken:

Heat about two inches of vegetable oil in a heavy skillet or cast iron pan to 350 degrees Fahrenheit or 175 degrees Celsius Fry the chicken thighs in batches if necessary cooking each side for five to seven minutes until deeply golden and crisp Use a thermometer to check the internal temperature reaches at least 165 degrees Fahrenheit or 74 degrees Celsius Drain the fried chicken on a wire rack or paper towels to remove excess oil

Mix the Buffalo Sauce:

Combine mayonnaise hot sauce smoked paprika and honey in a small bowl Stir until completely blended and creamy This balances the heat of the hot sauce with the sweetness and rich creaminess for an addictive sauce

Assemble the Sandwiches:

Lightly toast the brioche buns until golden and fragrant Spread a layer of buffalo sauce on each bun half Place a fried chicken thigh on the bun bottom then top generously with the prepared slaw Cap with the remaining bun half and serve immediately for the best texture and flavor

Smoked paprika is my secret weapon in this recipe It brings a subtle smoky warmth that lifts the buffalo sauce beyond just heat One memorable Super Bowl Sunday we served these sandwiches to a party of friends and everyone went back for seconds and thirds That warm fiery flavor combined with creamy slaw really hit the spot sparking great conversations and laughs late into the evening

Storage Tips

Store leftover fried chicken and slaw separately in airtight containers The slaw can keep well in the refrigerator for up to three days while the chicken is best eaten within one or two days for crispness Reheat chicken in a hot oven or air fryer to retain crust crispness Keep buns toasted fresh just before serving

Ingredient Substitutions

Try oyster mushrooms instead of chicken thighs for a plant-forward but still crispy and flavorful sandwich option Swap buttermilk for plain yogurt thinned with milk or water to achieve the marinade’s tenderizing effects when buttermilk is unavailable Use potato rolls if brioche buns are not on hand they offer a similarly soft texture that complements the fillings beautifully

Serving Suggestions

Brush some extra hot sauce on the chicken after frying to dial up the buffalo heat Pair the sandwiches with homemade curly fries or crisp pickles for contrasting textures and tastes Try topping the slaw with blue cheese crumbles or pickled jalapeños for an elevated twist on the classic buffalo flavor profile

Serve immediately for the best texture and flavor Pair with fries or pickles for a classic combo

Common Questions About Recipes

→ How do I keep the chicken extra crispy?

Double-dredge the marinated chicken by coating it in flour mixture, dipping it back into buttermilk, then dredging again before frying for enhanced crunch.

→ What’s the best oil temperature for frying?

Maintain oil temperature between 340–360°F (171–182°C) to ensure even browning and avoid greasy or soggy chicken.

→ How can I prevent soggy slaw?

Lightly salt the cabbage and let it sit for 5–10 minutes before mixing with dressing, then briefly drain to keep the slaw crisp and vibrant.

→ Can this be prepared in advance?

You can marinate the chicken, prepare the slaw and sauce ahead of time, but fry the chicken just before assembling for best texture.

→ What hot sauce is best for buffalo flavor?

Classic cayenne pepper hot sauces, such as Frank’s RedHot, offer authentic buffalo flavor, though you can experiment with other brands to adjust heat and tang.