Crispy Buffalo Chicken Burgers with Ranch Slaw

If you’re a fan of bold flavors and crispy textures, these Crispy Buffalo Chicken Burgers with Ranch Slaw are a must-try. This recipe delivers a spicy kick from the buffalo sauce and a cooling crunch from the ranch slaw, making it a perfect dish for any occasion. Whether you’re hosting a summer barbecue or looking for a delicious weeknight dinner, these burgers will be a hit.

Preparing the Chicken:

1. Marinate the Chicken: Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness. This helps them cook evenly. Then, marinate the chicken breasts in buttermilk for at least 1 hour, preferably overnight, to tenderize and infuse flavor into the meat.
2. Coating: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. In another shallow dish, spread out the panko breadcrumbs.
3. Dredge the Chicken: Remove the chicken breasts from the buttermilk, letting any excess drip off. Coat each piece in the flour mixture, then dip it back into the buttermilk, and finally coat it with the panko breadcrumbs. This double coating ensures extra crispiness.
4. Fry the Chicken: Heat about 1 inch of oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the chicken breasts. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and drain on paper towels.
5. Buffalo Sauce: In a small saucepan, warm the buffalo sauce over low heat. Dip each fried chicken breast into the sauce, ensuring they are fully coated.

Preparing the Ranch Slaw:

1. Combine Ingredients: In a large bowl, combine the shredded cabbage and carrots.
2. Make the Dressing: In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, dried dill, dried parsley, garlic powder, salt, and pepper. Adjust seasoning to taste.
3. Mix: Pour the dressing over the cabbage and carrots, tossing to coat evenly.

Assembling the Burgers:

1. Prepare the Buns: Toast the brioche buns until golden brown.
2. Assemble: Place a lettuce leaf on the bottom half of each bun, followed by a crispy buffalo chicken breast. Top with a generous amount of ranch slaw and add pickles if desired. Place the top half of the bun on the slaw.
3. Serve: Serve immediately with your favorite sides such as fries or a salad.

Conclusion

These Crispy Buffalo Chicken Burgers with Ranch Slaw are a flavor-packed meal that combines spicy, tangy, and creamy elements. The crispy chicken pairs perfectly with the cool ranch slaw, making every bite a delight. Enjoy this delicious dish with family and friends, and watch it become a staple in your meal rotation!

Yield: 4 People

Crispy Buffalo Chicken Burgers with Ranch Slaw

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If you're a fan of bold flavors and crispy textures, these Crispy Buffalo Chicken Burgers with Ranch Slaw are a must-try. This recipe delivers a spicy kick from the buffalo sauce and a cooling crunch from the ranch slaw, making it a perfect dish for any occasion. Whether you're hosting a summer barbecue or looking for a delicious weeknight dinner, these burgers will be a hit.

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Ingredients

• 4 chicken breasts boneless and skinless
• 1 1/2 cups buttermilk
• 1/4 cup hot sauce
• 1 cup all-purpose flour
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground pepper
• 1 tsp salt
• vegetable oil for frying
• 4 potato buns
• 1 tbsp salted butter
• 2 cups lettuce head chopped
• ranch dressing:
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1/3 cup chopped parsley
• 1/4 cup chopped dill
• 1/4 cup chopped chives
• 1 tsp ground garlic
• 1 tsp ground onion
• 1 tsp celery salt
• salt and pepper to taste
• buffalo sauce:
• 1/2 cup salted butter
• 2/3 cup Frank's red hot sauce
• 1 tsp cayenne pepper

Instructions

• Start by marinating the chicken. Prep the chicken by cutting off the tenders, pound down the breasts into an even thickness and cut them to size to fit onto the buns. Toss the buttermilk with the hot sauce and submerge all the chicken into the liquid. Let rest refrigerated 1 hour or overnight.

• To make the ranch: Combine all the ingredients and let rest until ready to use. Just before serving, toss the chopped lettuce in the ranch just until coated.

• Preheat the frying oil to 350 degrees F.

• For the buffalo sauce: in a medium sauce pan, melt the butter. Once the butter is melted stir in the hot sauce and cayenne pepper. Simmer on low for 5 minutes until well combined.

• In a shallow bowl, combine the flour and spices, season with salt and pepper.

• Dredge the chicken pieces through the flour mixture, coating both sides and drop it into the oil once hot. Fry until golden brown on both sides about 3-4 minutes a side or until the internal temperature reaches 165 degrees F. Let rest onto a wire rack until all the chicken is cooked.

• Once all the chicken is cooked and is resting it's time to assemble the burgers. Spread a touch of butter on both sides of the bun and toast in the oven or in a pan just a little bit, about 1 minutes so that the buns aren't too soft.

• To assemble: spread some ranch on the bottom bun, place a large helping of the slaw across the bottom bun, try not to get a lot of liquid, next dunk the fried chicken pieces in the buffalo sauce and place on the sandwich to finish it off. Enjoy!