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crispy buffalo chicken burgers with ranch slaw
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crispy buffalo chicken burgers with ranch slaw

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 620
Ingredients Method Notes

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

Method
 

  1. 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. 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. In a small saucepan, combine the hot sauce, melted butter, and honey. Warm over low heat and stir until combined. Set aside.
  4. 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. Toss the fried chicken cutlets in the warm buffalo sauce until fully coated.
  6. 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.