Buffalo Ranch Chicken Sandwich Recipe

This Buffalo Ranch Chicken Sandwich is made with tender chicken breasts, hot buffalo sauce, and creamy ranch, ready in 35 minutes. Sinking your teeth through the toasted brioche bun into the fiery, crunchy chicken cooled by rich ranch is incredibly satisfying. I make these whenever I crave pub food without leaving the house.

Restaurant-Quality At Home

For a long time, I struggled to get that thick, craggy crust on homemade chicken sandwiches. The breading would always slip off the minute it hit the hot oil.

I finally figured out that pressing the seasoned flour firmly into the chicken and letting it rest before frying is the secret. Now, the crispy coating stays perfectly intact and grabs hold of the tangy buffalo sauce.

Buffalo Ranch Chicken Sandwich Ingredients

• 2 large chicken breasts, halved horizontally
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• Oil for frying
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 4 brioche buns
• 1 cup shredded iceberg lettuce
• 1/4 cup dill pickle chips

How To Make Buffalo Ranch Chicken Sandwich

1. Marinate the Chicken: Place the halved chicken breasts in a bowl with the buttermilk and let them sit for 15 minutes.
2. Prepare the Coating: In a shallow dish, whisk together the flour, garlic powder, smoked paprika, cayenne pepper, and salt.
3. Dredge the Chicken: Remove each piece of chicken from the buttermilk, letting excess drip off, and press it firmly into the seasoned flour until fully coated.
4. Fry to Perfection: Heat oil in a deep skillet to 350F and fry the chicken for 5-6 minutes per side until golden brown and cooked through to 165F.
5. Toss and Assemble: Dip the hot fried chicken into the buffalo sauce, then place it on a toasted brioche bun topped with lettuce, pickles, and a generous drizzle of ranch dressing.

Recipe Tips

• Rest the breading: Letting the dredged chicken sit for 10 minutes before frying helps the crust stick better.
• Monitor oil temperature: Keep your oil right at 350F so the crust crisps up before the chicken overcooks.
• Toast the buns: A sturdy, toasted brioche bun prevents the sandwich from getting soggy from the wet buffalo sauce.

What To Serve With Buffalo Ranch Chicken Sandwiches

These spicy sandwiches pair perfectly with crispy french fries or thick-cut onion rings. For a lighter contrast to the heavy fried chicken, I like serving them with a simple crunchy coleslaw or celery sticks on the side.

How To Store

Store leftover fried chicken and buns separately in the fridge for up to 3 days. Reheat the chicken in an air fryer at 375F for about 5 minutes to restore the crispy texture before adding the sauce.

FAQs

• Can I bake the chicken instead? Yes, you can bake breaded chicken at 400F for about 20 minutes, flipping halfway. However, the crust will not be quite as thick or crispy as frying.
• Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs stay incredibly juicy and are a great substitute for breasts in this recipe.
• What kind of buffalo sauce is best? A standard cayenne pepper sauce mixed with melted butter works perfectly, or you can use a store-bought pre-mixed buffalo wing sauce.
• How do I keep the sandwiches from getting soggy? Always assemble the sandwich right before eating. Adding the ranch dressing to the top bun helps create a barrier against the buffalo sauce.

Nutrition

• Calories: 680 kcal
• Total Fat: 34 g
• Saturated Fat: 6 g
• Cholesterol: 95 mg
• Sodium: 1850 mg
• Total Carbohydrate: 58 g
• Protein: 35 g

Try More Recipes:

• Pulled Buffalo Chicken Sandwich Recipe
• Shredded Buffalo Chicken Sandwich Recipe
• Buffalo Chicken Sandwich Recipe

Buffalo Ranch Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Crispy, spicy Buffalo Ranch Chicken Sandwich made with juicy buttermilk fried chicken, tangy hot sauce, and cooling ranch. Ready in just 35 minutes, this restaurant-quality pub classic is great for a casual weekend dinner. Build it on toasted brioche with crunchy pickles!

Ingredients

• 2 large chicken breasts, halved horizontally

• 1 cup buttermilk

• 1 1/2 cups all-purpose flour

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1 tsp salt

• Oil for frying

• 1/2 cup buffalo sauce

• 1/4 cup ranch dressing

• 4 brioche buns

• 1 cup shredded iceberg lettuce

• 1/4 cup dill pickle chips

Directions

• Marinate the Chicken: Place the halved chicken breasts in a bowl with the buttermilk and let them sit for 15 minutes.
• Prepare the Coating: In a shallow dish, whisk together the flour, garlic powder, smoked paprika, cayenne pepper, and salt.
• Dredge the Chicken: Remove each piece of chicken from the buttermilk, letting excess drip off, and press it firmly into the seasoned flour until fully coated.
• Fry to Perfection: Heat oil in a deep skillet to 350F and fry the chicken for 5-6 minutes per side until golden brown and cooked through to 165F.
• Toss and Assemble: Dip the hot fried chicken into the buffalo sauce, then place it on a toasted brioche bun topped with lettuce, pickles, and a generous drizzle of ranch dressing.