Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
A bold buffalo ranch chicken sandwich that brings the heat of classic buffalo wings to a fried chicken sandwich. Crispy fried chicken breast is tossed in tangy Frank's RedHot buffalo sauce, then layered with a cool homemade ranch drizzle, buffalo ranch slaw with red onions and celery, a sweet-spicy buffalo bacon jam, and a creamy buffalo ranch cream cheese spread. Finished with candied jalapeños, fried green tomato, and onion rings for the ultimate buffalo experience.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1 tablespoon Frank's RedHot sauce (for wet batter)1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1 teaspoon chicken bouillon powder1/2 teaspoon paprika1/2 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon black pepperBuffalo Sauce 1/3 cup Frank's RedHot sauce2 tablespoons unsalted butter1/2 teaspoon Worcestershire sauce1/4 teaspoon garlic powderHomemade Ranch Dressing 1/3 cup mayonnaise2 tablespoons buttermilk2 tablespoons sour cream1 tablespoon fresh chives, minced1 tablespoon fresh dill, minced1/2 tablespoon fresh parsley, minced1/2 teaspoon garlic, minced1 teaspoon fresh lemon juice1/4 teaspoon salt1/8 teaspoon black pepperBuffalo Ranch Slaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced red onions2 tablespoons thinly sliced celery1 tablespoon mayonnaise1 teaspoon Frank's RedHot sauce1 teaspoon apple cider vinegar1/2 teaspoon ranch seasoningpinch saltpinch black pepperBuffalo Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced2 tablespoons Frank's RedHot sauce1 tablespoon brown sugar1 teaspoon apple cider vinegarpinch saltBuffalo Ranch Cream Cheese Spread 2 tablespoons cream cheese, softened1 tablespoon Frank's RedHot sauce1/2 teaspoon ranch seasoning1/4 teaspoon garlic powder1 teaspoon fresh chives, mincedpinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Buffalo Ranch Slaw Buffalo Bacon Jam Buffalo Ranch Cream Cheese Spread 2 strips thick-cut bacon, cooked crispy 3-4 fried pickle chips 1 fried green tomato slice (or fried red tomato slice) 2 tbsp candied jalapeños Fried onion rings Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon Frank's RedHot sauce. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes, then toss in buffalo sauce. 9 In a small saucepan over medium-low heat, melt the butter. 10 Add Frank's RedHot sauce, Worcestershire sauce, and garlic powder. 11 Whisk until combined and warmed through, about 2 minutes. 12 Remove from heat. Toss the fried chicken in the sauce to coat. 13 In a small bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. 14 Stir in chives, dill, parsley, minced garlic, and lemon juice. 15 Season with salt and pepper. Refrigerate until ready to use. 16 In a large bowl, combine shredded cabbage, carrots, red onions, and celery. 17 In a small bowl, whisk together mayonnaise, Frank's RedHot, apple cider vinegar, and ranch seasoning. 18 Pour the dressing over the vegetables and toss to coat evenly. 19 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 20 In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. 21 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 22 Add diced onion and cook until softened, about 4 minutes. 23 Add minced garlic and cook for 1 minute. 24 Stir in Frank's RedHot sauce, brown sugar, and apple cider vinegar. 25 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 26 Season with salt. Let cool slightly — it will thicken as it cools. 27 In a small bowl, combine softened cream cheese, Frank's RedHot, ranch seasoning, and garlic powder. 28 Mix until smooth and well blended. 29 Stir in minced chives. Season with salt. 30 Spread on the bottom bun before assembling. 31 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 32 Spread Buffalo Ranch Cream Cheese Spread on the bottom bun. 33 Spoon a generous layer of Buffalo Bacon Jam on top of the spread. 34 Place the buffalo sauce-tossed chicken on top. 35 Drizzle Homemade Ranch Dressing over the chicken. 36 Pile on Buffalo Ranch Slaw. 37 Add candied jalapeños, fried green tomato, and onion rings. 38 Place the top bun and serve immediately. 
