Crispy Buffalo Chicken Sandwich (Printer-Friendly Version)
Crispy buffalo chicken layered with creamy slaw on toasted brioche buns for bold flavor and satisfying crunch.
# What You'll Need:
→ Fried Chicken
01 -
4 boneless, skinless chicken thighs
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
½ cup cornstarch
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon salt
09 -
½ teaspoon freshly ground black pepper
10 -
Vegetable oil (for frying), approximately 4 cups
→ Slaw
11 -
2 cups tri-color coleslaw mix (green cabbage, red cabbage, carrots)
12 -
¼ cup mayonnaise
13 -
1 tablespoon apple cider vinegar
14 -
1 teaspoon Dijon mustard
15 -
½ teaspoon granulated sugar
16 -
¼ teaspoon salt
17 -
¼ teaspoon freshly ground black pepper
→ Buffalo Sauce
18 -
½ cup mayonnaise
19 -
2 tablespoons hot sauce
20 -
1 teaspoon smoked paprika
21 -
1 teaspoon honey
→ Assembly
22 -
4 brioche buns, toasted
# Steps to Follow:
01 -
Place chicken thighs in a bowl and cover with buttermilk. Refrigerate, covered, for at least 1 hour and up to 4 hours to tenderize and infuse flavor.
02 -
Combine coleslaw mix, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper in a large bowl. Toss to coat evenly, then refrigerate to meld flavors and maintain crispness.
03 -
Whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in flour mixture, pressing gently to adhere.
04 -
Heat vegetable oil in a heavy skillet to 350°F. Fry chicken thighs, turning once, for 5 to 7 minutes per side until golden and crisp, and internal temperature reaches 165°F. Drain on wire rack or paper towels.
05 -
In a small bowl, mix mayonnaise, hot sauce, smoked paprika, and honey until smooth and creamy.
06 -
Lightly toast brioche buns. Spread buffalo sauce on bottom halves, top with fried chicken thighs, then a generous portion of slaw. Cap with bun tops and serve immediately.
# Additional Tips:
01 -
For extra crunch, double-dredge chicken by dipping back into buttermilk between flour coatings. Maintain oil temperature between 340–360°F to ensure even browning and prevent sogginess.
02 -
Let slaw rest refrigerated for at least 30 minutes before serving to allow flavors to meld while retaining crispness.
03 -
Rest fried chicken on a wire rack before assembling sandwiches to keep crust crisp and juices balanced.
04 -
Warm, toasted brioche buns aid in sandwich structure and enhance aroma.