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Crispy Buffalo Chicken Sandwich with Ranch Slaw

A crispy-edged chicken breast tossed in tangy buffalo sauce, topped with cool ranch slaw, and served on sturdy toasted bread that stays crisp to the last bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Brining Time 30 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Sandwich
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts about 8 ounces each, pounded even
  • 1 tbsp oil for cooking
Brine
  • 1 cup cold water
  • 1 tbsp salt
  • 1 tbsp sugar
Buffalo Sauce
  • 3/4 cup hot sauce
  • 2 tbsp butter melted
  • 1 tbsp honey
Ranch Slaw
  • 2 cups shredded cabbage green or purple
  • 1/4 cup shredded carrot
  • 1/4 cup buttermilk
  • 2 tbsp Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill or parsley, chopped
  • 1 pinch celery seed
Assembly
  • 4 slices sturdy bread brioche, ciabatta, or sourdough
  • 1 tbsp mayonnaise
  • black pepper to taste

Equipment

  • Cast Iron Skillet
  • Mixing Bowl
  • Tongs

Method
 

  1. Place water, salt, and sugar in a bowl. Add chicken breasts and brine for 30 minutes.
  2. Meanwhile, mix cabbage, carrot, buttermilk, Greek yogurt, lemon juice, dill, celery seed, salt, and pepper. Chill until ready to use.
  3. Remove chicken from brine and pat completely dry. Season both sides with salt and pepper.
  4. Heat a cast iron skillet over medium-high heat for 2 minutes. Add oil and cook chicken 5 to 6 minutes on the first side without moving.
  5. Flip and cook 4 to 5 minutes more, until the thickest part reaches 165°F (74°C).
  6. Rest chicken for 3 minutes. Stir hot sauce, melted butter, and honey together, then toss chicken in the buffalo sauce.
  7. Toast bread slices in the skillet for about 1 minute per side until golden.
  8. Spread mayo on bread, add buffalo chicken, top with ranch slaw, close sandwiches, and serve immediately.

Notes

For the crispiest sandwich, sauce the chicken right before assembling and always keep the slaw cold until serving. Store components separately for up to 3 days.