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Bok Choy Soup With Garlic And Ginger

Crispy Buffalo Chicken Sandwich: Your New Favorite Comfort Food

This Crispy Buffalo Chicken Sandwich with Ranch Slaw is bold and crispy, perfect for any crowd craving comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Use chicken thighs for juicier bites.
  • 1 cup Buttermilk Plain yogurt mixed with milk can substitute.
  • 1 cup All-Purpose Flour Opt for a gluten-free flour blend for gluten-free version.
  • 1/4 cup Cornstarch Adds extra crispiness.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Onion Powder Feel free to omit if sensitive.
  • 1 teaspoon Paprika Smoked paprika can be a swap.
  • 1/2 teaspoon Cayenne Pepper Adjust according to spice preference.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1/2 teaspoon Black Pepper Essential for flavor enhancement.
  • 1/2 cup Buffalo Sauce Choose mild or hot to match your mood.
For the Ranch Slaw
  • 1 cup Green and Purple Cabbage Use shredded lettuce for lighter alternative.
  • 1 cup Carrots Consider adding radishes for extra crunch.
  • 1/4 cup Fresh Parsley Dried herbs can step in if fresh isn’t available.
  • 1/4 cup Fresh Dill Dried herbs can step in if fresh isn’t available.
  • 1/2 cup Mayonnaise Greek yogurt is a lighter substitute.
  • 1/4 cup Sour Cream Greek yogurt is a lighter substitute.
  • 1 tablespoon Lemon Juice Provides acidity to balance flavors.
  • 1 tablespoon Apple Cider Vinegar White vinegar can also work.
For Assembly
  • 4 pieces Brioche Buns Any burger bun can swap in if needed.

Equipment

  • Deep skillet
  • mixing bowl
  • wire rack
  • Thermometer

Method
 

Step-by-Step Instructions
  1. In a bowl, whisk together buttermilk, salt, and cayenne pepper for your marinade. Submerge the chicken breasts completely, cover, and refrigerate for at least 1 hour.
  2. Prepare the ranch slaw by whisking mayonnaise, sour cream, lemon juice, apple cider vinegar, parsley, dill, salt, and pepper in a bowl. Add cabbage and carrots, toss together, and chill.
  3. Combine flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne in another bowl to create the dredge. Dredge the marinated chicken.
  4. Heat oil in a skillet to 350°F (175°C). Fry chicken pieces for 6-8 minutes until golden brown and reaching an internal temperature of 165°F. Let rest on a wire rack.
  5. Toss hot fried chicken in buffalo sauce to coat it generously. Adjust according to spice preference.
  6. To assemble, toast the brioche buns, layer with buffalo chicken, and top with ranch slaw. Serve hot.

Nutrition

Serving: 1sandwichCalories: 580kcalCarbohydrates: 42gProtein: 34gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 1300mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

For the ultimate crunch, consider double-dipping chicken in the flour mixture. Store leftover chicken in an airtight container for up to 2 days.

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