Crispy Buffalo Chicken Burgers with Ranch Slaw are everything you want in a sandwich—bold, spicy, tangy, crunchy, and irresistibly satisfying. This burger starts with juicy, crispy fried chicken cutlets tossed in fiery buffalo sauce, then gets topped with a creamy homemade ranch slaw that cools and complements the heat perfectly. All of this goodness is tucked inside a toasted bun for a sandwich that’s bursting with texture and flavor. Perfect for game day, casual dinners, or anytime you’re craving something hearty and packed with bold flavor, these burgers bring restaurant-quality taste straight to your kitchen.
What Makes These Burgers Special?
What sets these buffalo chicken burgers apart is the contrast of spicy and creamy. The crispy coating on the chicken locks in juiciness, while the buffalo sauce adds a signature heat and tang. The ranch slaw balances it all with coolness, crunch, and a little herby flair. They’re easy to customize and even easier to love—especially when paired with crispy fries or a cold drink.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 burgers
Ingredients
For the Chicken:
- 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup all-purpose flour
- Oil, for frying
For the Buffalo Sauce:
- ½ cup hot sauce (like Frank’s RedHot)
- 2 tbsp melted butter
- 1 tsp honey (optional for sweetness)
For the Ranch Slaw:
- 2 cups shredded coleslaw mix
- ¼ cup ranch dressing
- 1 tbsp chopped fresh parsley (optional)
- Salt and pepper to taste
For Serving:
- 4 burger buns, toasted
- Pickles (optional)
- Extra ranch or blue cheese dressing (optional)
Instructions
1. Marinate the Chicken
Place the chicken cutlets in a bowl with the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Let them marinate for at least 15 minutes (or up to overnight for maximum flavor).
2. Make the Slaw
In a bowl, mix the coleslaw mix with ranch dressing and parsley. Season with salt and pepper to taste. Chill in the fridge until ready to use.
3. Prepare the Buffalo Sauce
In a small saucepan, combine the hot sauce, melted butter, and honey. Warm over low heat and stir until combined. Set aside.
4. Bread and Fry the Chicken
Heat oil in a skillet over medium heat. Dredge each marinated chicken cutlet in flour, shaking off excess. Fry for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
5. Coat the Chicken in Buffalo Sauce
Toss the fried chicken cutlets in the warm buffalo sauce until fully coated.
6. Assemble the Burgers
Toast your burger buns. Add a crispy buffalo chicken cutlet to each bun, top with a generous spoonful of ranch slaw, and add pickles or extra dressing if desired. Top with the other half of the bun.
Variations
- Grilled Option: Grill the chicken instead of frying for a lighter version.
- Blue Cheese Lover: Swap ranch for blue cheese dressing and add crumbles on top.
- Extra Crunch: Add crispy fried onions or shredded lettuce.
- Spice Level: Adjust the heat by using more or less hot sauce or a milder buffalo sauce.
Equipment You’ll Need
- Skillet or frying pan
- Mixing bowls
- Tongs
- Measuring cups and spoons
- Knife and cutting board
- Paper towels
- Toasting pan or grill for buns
Nutritional Information (Per Burger, Approx.)
- Calories: ~620
- Carbohydrates: 38g
- Fat: 35g
- Protein: 35g
- Sugar: 4g
Storage Tips
- Fridge: Store leftover components separately for up to 3 days. Reheat chicken in the oven for best crispiness.
- Freezing: Fried chicken cutlets can be frozen and reheated in the oven. Slaw is best fresh.
- Make Ahead: Marinate the chicken and make the slaw a day ahead to save time.
My Cooking Experience
This is one of my favorite sandwiches to make when I want to impress with minimal effort. The spicy crunch of the chicken and the cool, creamy ranch slaw are a perfect match. It’s become a weekend favorite in my house, especially when we’re in the mood for something bold and satisfying without heading to a restaurant.
Conclusion
Crispy Buffalo Chicken Burgers with Ranch Slaw are a flavor explosion in every bite—spicy, crispy, creamy, and fresh. They’re easy to make, incredibly satisfying, and perfect for anyone who loves bold, delicious food. Serve them with fries, a salad, or on their own for a truly unforgettable meal.
crispy buffalo chicken burgers with ranch slaw
Ingredients
Method
- Place the chicken cutlets in a bowl with the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Let them marinate for at least 15 minutes (or up to overnight for maximum flavor).
- In a bowl, mix the coleslaw mix with ranch dressing and parsley. Season with salt and pepper to taste. Chill in the fridge until ready to use.
- In a small saucepan, combine the hot sauce, melted butter, and honey. Warm over low heat and stir until combined. Set aside.
- Heat oil in a skillet over medium heat. Dredge each marinated chicken cutlet in flour, shaking off excess. Fry for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
- Toss the fried chicken cutlets in the warm buffalo sauce until fully coated.
- Toast your burger buns. Add a crispy buffalo chicken cutlet to each bun, top with a generous spoonful of ranch slaw, and add pickles or extra dressing if desired. Top with the other half of the bun.
Notes
- Fridge: Store leftover components separately for up to 3 days. Reheat chicken in the oven for best crispiness.
- Freezing: Fried chicken cutlets can be frozen and reheated in the oven. Slaw is best fresh.
- Make Ahead: Marinate the chicken and make the slaw a day ahead to save time.
