Prepare yourself for the ultimate homemade chicken sandwich experience: the Crispy Buffalo Chicken Sandwich with Ranch Slaw! We’ve taken all the flavors you love spicy buffalo, tangy ranch, and cool, crisp lettuce and combined them into one towering, irresistible bite.
Featuring perfectly pounded, oven-baked crispy chicken tossed in a classic lightened buffalo sauce, topped with a creamy, fresh homemade ranch and a vibrant grinder-style slaw.
Recipe Details
- Flavor Profile: Perfectly balanced between spicy and tangy buffalo, cool and herbaceous ranch, and a bright, acidic slaw. Every element is seasoned aggressively for maximum impact.
- Textures: You get a fantastic crunch from the oven-baked breading and the shredded lettuce slaw, contrasted by the tender, juicy chicken and the creamy sauces.
- Time Commitment: Approximately 30 minutes of active prep time, plus a minimum 30-minute to 1-hour marinating time for the chicken.
- Difficulty: Easy. This recipe is straightforward, involving a simple marinating process, a two-part breading station, and light sauce assembly no deep frying required!
What You’ll Need
This sandwich is a beautiful construction of five key elements: the marinated chicken, the crispy dry coating, the fresh homemade ranch dressing, the tangy grinder slaw, and the final buffalo coating. The magic here is using the oven to achieve a crispy texture with less oil than traditional frying.
Ingredient Notes
- Pickle Juice & Buffalo Sauce Marinade – This simple two-ingredient marinade is the secret to tender, juicy chicken. The acid in the pickle juice tenderizes the meat, and the buffalo sauce infuses deep flavor.
- Pounded Chicken Breasts – Pounding the chicken thin is critical. It ensures even cooking, a higher surface-area-to-meat ratio for extra crunch, and a perfect fit on the bun. Aim for an even 1/4 inch thickness.
- Almond and Tapioca Flour – This gluten-friendly combination replaces traditional breading while still providing an excellent, crispy crust in the oven. Tapioca flour (or cornstarch/arrowroot) helps achieve that desirable “shatter” when cooked.
- Greek Yogurt – Used as the base for the homemade ranch, it provides a thick, creamy texture and a protein boost, allowing us to use less mayonnaise.
- Fresh Dill – The generous amount of fresh dill is essential for that authentic, bright, and cooling ranch flavor that cuts through the heat of the buffalo sauce.
Add-ins and Substitutions
Feel free to mix and match ingredients to suit your pantry and preferences:
- Spicier Kick: Increase the amount of cayenne powder in the dry breading mix to 1/2 teaspoon for extra heat.
- Cheesy Topping: Add a slice of pepper jack or provolone cheese on top of the chicken pieces during the last 2 minutes of baking or while broiling the buns.
- Different Greens: Substitute the shredded lettuce in the slaw with shredded green cabbage or a mix of both for an even heartier crunch.
- Breading Flour: While the recipe uses almond and tapioca flour, you can use 1/2 cup all-purpose flour instead if gluten-free isn’t a concern.
- Different Buns: If you don’t have standard sandwich buns, brioche rolls or potato buns work wonderfully and add a touch of sweetness.
How to Make Crispy Buffalo Chicken Sandwich
This recipe is simple, utilizing the oven and broiler for maximum crunch and minimal mess.
Step 1: Prepare and Marinate the Chicken
Start by trimming the excess fat from the chicken breasts and pounding them to an even 1/4-inch thickness.
- Cut each boneless chicken breast in half “hamburger style” to yield 8 square-ish pieces.
- In a large bowl, whisk together the pickle juice and Frank’s Buffalo Sauce. Add the chicken pieces, toss to coat, and refrigerate for 30 minutes to 1 hour. (You can also let this marinate overnight in a freezer bag for deeper flavor.)
Step 2: Make the Toppings
While the chicken is marinating and the oven is preheating, prepare the fresh sauces and slaw. Preheat the oven to 400°F (200°C).
- Ranch Dressing: In a small bowl, whisk together the Greek yogurt, milk, lite mayo, and lemon juice until the base is creamy. Stir in the finely diced parsley, cucumbers, dill, and all the seasonings. Refrigerate until ready to eat.
- Grinder Slaw: In a mixing bowl, whisk together the lite mayo and apple cider vinegar. Stir in the dried oregano, red pepper flakes, salt, and pepper. Add the shredded lettuce and toss until the lettuce is well coated.
Step 3: Bread and Bake the Chicken
Set up your breading station and get ready to bake!
- In a medium mixing bowl, whisk together the eggs and milk.
- In a separate medium bowl, fold all the dry ingredients together with a fork: garlic powder, ranch seasoning, paprika, ground black pepper, cayenne powder, almond flour, and tapioca flour.
- Line a metal baking sheet with a wire rack and heavily spray the wire rack with cooking spray (this ensures the chicken won’t stick and promotes crispiness).
- Create an assembly line: marinated chicken, egg/milk mixture, dry flour/seasoning mixture, and finally the greased wire rack.
- Dip one piece of marinated chicken into the egg mixture, then coat it in the dry flour mixture, pressing firmly to adhere. Place the breaded chicken on the wire rack. Repeat with the remaining chicken pieces.
- Bake the chicken for 8 minutes. Flip the breaded chicken pieces and bake for another 8 minutes. Cooking time will vary depending on the thickness of the chicken.
- Remove the chicken when it reaches an internal temperature of 160°F (71°C), as it will continue to cook when removed from the oven.
Pro Tip: Do not skip the wire rack step! Baking on a rack allows air to circulate underneath the chicken, crisping up the bottom crust and preventing a soggy spot where the meat touches the pan.
Step 4: Toast the Buns and Assemble
The final steps involve preparing the buffalo coating and lightly toasting the buns.
- Buffalo Sauce: Microwave the light butter until it’s melted (30 seconds max), then whisk the Frank’s Buffalo Wing Sauce into the melted butter until combined.
- Buns: After removing the chicken from the oven, turn on the broiler. Place the sandwich buns open-faced on a baking sheet. Spray the inside of the buns with cooking spray. Broil for 2–3 minutes, watching closely until they are warmed, toasted, and golden brown.
- Assemble: On the bottom half of your toasted bun, layer some homemade ranch and then the grinder slaw.
- Dip each crispy chicken breast piece into the buffalo sauce and place it on top of the slaw. Alternatively, you can drizzle the sauce over the chicken instead of dipping.
- Add an extra drizzle of the homemade ranch and top with the final bun. Boom. Done and done. Enjoy the ultimate buffalo chicken sandwich!
Recipe Tips
- Internal Temperature is Key: Always use a meat thermometer for best results. We are pulling the chicken at 160°F (71°C) to ensure it finishes cooking to a safe 165°F (74°C) without drying out.
- Pounding Consistency: Ensure the chicken is pounded to a uniform thickness (1/4 inch). If some pieces are thicker than others, they will cook unevenly.
- Don’t Overcrowd: When placing the breaded chicken on the wire rack, leave space between the pieces. This allows the heat to circulate and ensures every piece gets crispy.
- Toast the Buns: Broiling the buns not only warms them but creates a light barrier against the wet slaw and sauce, preventing the bread from getting soggy immediately.
FAQs
Q: Can I air fry the chicken instead of baking? A: While the recipe is tested for the oven, you can likely air fry the chicken at 400°F (200°C) for 10–12 minutes, flipping halfway through, until it reaches 160°F (71°C) internal temperature.
Q: Can I use bottled ranch dressing? A: Yes, but the homemade ranch with fresh dill and cucumbers is truly what elevates this sandwich! If you use bottled ranch, make sure it’s high-quality and add a bit of fresh lemon juice and dill to mimic the intended flavor.
Q: How do I prevent the slaw from making the bun soggy? A: Two things help: first, toast the bun until golden brown. Second, make sure you put a layer of ranch on the bun before the slaw, as the fat in the ranch acts as a moisture barrier.
Q: Can I use regular flour instead of the almond/tapioca blend? A: Yes, you can substitute the dry ingredients with 1 cup of seasoned all-purpose flour for the coating.
Serving Suggestions
This sandwich is a meal on its own, but here are some classic pairings to serve alongside:
- Sweet Potato Fries: Crispy oven-baked or air-fried sweet potato fries.
- Crunchy Side Salad: A simple garden salad with a light vinaigrette to cleanse the palate.
- Celery and Carrot Sticks: A classic pairing with buffalo flavors, perfect for dipping in extra ranch dressing.
- Kettle Chips: A handful of salty, crunchy potato chips for added texture.
Make This Recipe in Advance
The great thing about this recipe is that you can prepare the major flavor components ahead of time, leaving only the cooking for mealtime:
- Marinating: The chicken can be marinated in the pickle juice and buffalo sauce overnight (up to 12 hours) in the refrigerator.
- Ranch Dressing: The homemade ranch is best made 1–2 days in advance, as the flavors deepen and meld overnight. Store it in an airtight container in the fridge.
- Slaw: The grinder slaw can be prepared up to a few hours in advance, but for maximum crunch, we recommend making it right before assembly.
Crispy Buffalo Chicken Sandwich with Grinder Slaw
- Total Time: 50 minutes
- Yield: 4 servings (8 small chicken pieces) 1x
Description
This Crispy Buffalo Chicken Sandwich is the ultimate chicken sandwich experience, featuring perfectly pounded, oven-baked chicken pieces tossed in a lightened buffalo sauce. It’s layered with a vibrant, acidic Grinder Slaw and a thick, herbaceous Homemade Ranch dressing made with Greek yogurt. This easy, non-fried recipe delivers maximum crunch and flavor.
Ingredients
Crispy Buffalo Chicken
- 1/2 cup pickle juice, for marinating
- 1/2 cup Frank’s Buffalo Sauce, for marinating
- 4 boneless skinless chicken breasts, pounded thin
- 2 eggs
- 1/2 cup skim milk, or milk of choice
- 2 tbsp garlic powder
- 1 tbsp ranch seasoning
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne powder
- 1/3 cup almond flour
- 3 tbsp Tapioca flour, can use arrowroot powder or cornstarch
Grinder Slaw
- 4 cups shredded lettuce
- 1 tsp dried oregano
- 1 tsp apple cider vinegar
- 2 tbsp lite mayo
- pinch red pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Homemade Ranch
- 1/2 cup Greek yogurt
- 2 tbsp skim milk, or milk of choice
- 2 tbsp lite mayo
- 1/2 small lemon, juiced
- 1 tbsp fresh parsley, diced
- 2 tbsp ranch seasoning
- 1/4 cup fresh dill, diced
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/4 cup diced cucumbers
Buffalo Sauce & Assembly
- 1/3 cup Frank’s Buffalo Wing Sauce
- 3 tbsp light butter, melted
- 4 sandwich buns
Instructions
Prepare and Marinate the Chicken
Trim the chicken breasts and pound them to an even 1/4-inch thickness. Cut each chicken breast in half “hamburger style” to get 8 pieces. In a large bowl, whisk together the pickle juice and 1/2 cup Frank’s Buffalo Sauce. Add the chicken pieces, toss to coat, and refrigerate for 30 minutes to 1 hour (or overnight). Preheat your oven to 200°C (400°F).
Make the Toppings
Prepare the ranch and slaw while the chicken marinates. Ranch Dressing: Whisk together the Greek yogurt, milk, lite mayo, and lemon juice. Stir in the parsley, cucumbers, dill, and all the seasonings. Refrigerate. Grinder Slaw: Whisk together the lite mayo and apple cider vinegar. Stir in the oregano, red pepper flakes, salt, and pepper. Add the shredded lettuce and toss until well coated.
Bread and Bake the Chicken
Set up the breading station. In one bowl, whisk the eggs and milk. In a second bowl, whisk the garlic powder, ranch seasoning, paprika, black pepper, cayenne, almond flour, and tapioca flour. Line a baking sheet with a wire rack and heavily spray the rack with cooking spray. Dip the marinated chicken into the egg mixture, then coat in the dry flour mixture, pressing firmly. Place the breaded chicken on the greased wire rack.
Bake the Chicken
Bake the chicken for 8 minutes. Flip the pieces and bake for another 8 minutes, or until the internal temperature reaches 71°C (160°F).
Toast Buns and Assemble
While the chicken finishes, prepare the final sauce and buns. Buffalo Sauce: Melt the light butter and whisk in the 1/3 cup Frank’s Buffalo Wing Sauce. Toast Buns: Turn on the broiler. Place the open-faced buns on a baking sheet, spray the insides with cooking spray, and broil for 2–3 minutes until golden brown.
Assemble the Sandwich
Dip each crispy chicken piece into the buffalo sauce, or drizzle the sauce over the chicken. On the bottom bun, spread a layer of homemade ranch, then add a handful of the grinder slaw. Place the buffalo-coated chicken on top of the slaw. Drizzle with extra ranch and top with the final bun. Serve immediately.
Notes
Pounding the Chicken: For the crispiest result and even cooking, ensure the chicken is pounded to a uniform thickness of approximately 1/4 inch. This increases the surface area for the crispy coating.
Preventing Soggy Buns: To prevent the bun from getting soggy, toast it under the broiler until it’s lightly golden brown. Additionally, place a layer of the creamy ranch dressing directly on the bottom bun before adding the slaw the fat acts as a moisture barrier.
Make-Ahead Ranch: The homemade ranch dressing is highly recommended and can be made 1 to 2 days in advance. The flavors deepen and marry overnight, making the ranch even more herbaceous and flavorful.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Sandwich
- Method: Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 780
- Sugar: 28g
- Sodium: 1020mg
- Fat: 31g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 225mg
Keywords: Buffalo Chicken Sandwich, Crispy Chicken, Oven-Baked, Grinder Slaw, Homemade Ranch, Non-Fried
