Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup buffalo sauce
- 4 brioche buns
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- ½ cup carrots, julienned
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Marinate chicken in buttermilk mixed with salt and cayenne for at least 1 hour.
- Prepare ranch slaw by whisking together mayonnaise, sour cream, lemon juice, apple cider vinegar, herbs, salt, and pepper; mix in shredded vegetables.
- Dredge marinated chicken in a mixture of flour, cornstarch, and spices.
- Fry chicken until golden brown and cooked through; toss in buffalo sauce while hot.
- Assemble the sandwich on toasted brioche buns with ranch slaw.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 6g
- Sodium: 990mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg