Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
For the Chicken:
2 boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to your spice preference)
1 teaspoon paprika
Salt and pepper to taste
Oil for frying
For the Buffalo Sauce:
up hot sauce (like Frank's RedHot)
¼ cup unsalted butter
honey (optional)
For the Ranch Slaw:
green cabbage, finely shredded
1 cup carrots, grated
up ranch dressing
1 tablespoon apple cider vinegar
Salt and pepper to taste
For Assembly:
brioche buns
Lettuce leaves (optional)
Pickles (optional)
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).