Spicy Buffalo Ranch Chicken Sandwiches with Creamy Cabbage Slaw

Buffalo sauce and ranch dressing are a match made in heaven and this recipe brings them together in the most delicious way. Tender chicken breasts are coated in a spicy buffalo sauce, then piled onto soft brioche buns with a creamy, tangy slaw. It’s a quick and satisfying dinner that’s sure to become a favorite.

What makes these sandwiches extra special is the creamy slaw. Instead of just drizzling ranch on top, we mix it into a crunchy cabbage slaw with shredded carrots and scallions. The cool, creamy slaw perfectly balances the heat of the buffalo chicken. Ready in just 20 minutes, these sandwiches are perfect for busy weeknights.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

3 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium bowl, combine the shredded red cabbage, shredded carrot, sliced scallions, sour cream, buttermilk ranch dressing, white wine vinegar, sugar and a pinch of salt and pepper. Mix well and set aside.
2. In a small bowl, mix the Frank’s Hot Sauce with the Frank’s Seasoning Blend. Set aside.
3. Heat the cooking oil in a skillet over medium-high heat. Add the fully cooked chicken breasts and cook for 2-3 minutes per side, until heated through and lightly browned.
4. Reduce the heat to low and add the butter and the hot sauce mixture to the skillet. Stir to coat the chicken and let simmer for 1-2 minutes.
5. Split the brioche buns and toast them in a toaster or under the broiler until lightly golden.
6. Place a chicken breast on each bun bottom. Top with a generous portion of the creamy slaw. Close with the bun tops and serve immediately.

Recipe Tips

FAQ

Can I use fresh chicken instead of fully cooked?

Yes, you can use fresh chicken breasts. Cook them in the skillet until no longer pink in the center, then proceed with the recipe.

What can I substitute for brioche buns?

Any soft bun or roll will work, such as potato rolls, hamburger buns or even ciabatta.

How do I store leftovers?

Store the chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a skillet and assemble fresh.