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Ranch Fried Chicken Sandwich with Chive and Iceberg Slaw
Ranch fried chicken sandwich with chive and iceberg slaw. Truly obsessed with this ranch fried chicken sandwich! It’s paired together with a really quick chive and iceberg slaw all placed on buttered brioche buns with pickles (obvi). Ranch is the vibe here, marinating the chicken in the ranch and then also placing the ranch on both sides of the buns.
I can most definitely have this on repeat!
If you’re looking for more fried chicken recipes, be sure to check out the below:
- Hot Honey Fried Chicken Sandwiches
- Fried Chicken with Avocado Ranch
- Chicken Katsu with Homemade Tonkatsu Sauce
What ingredients do you need for these crispy chicken sandwiches?
For the chicken marinade: Buttermilk, egg, hot sauce, ranch dressing are tossed with the skinless chicken thighs to marinade before frying in vegetable oil!
The flour mixture: Is easy and just a mix of flour, paprika, salt and pepper. Dredged after the wet buttermilk mixture to fry.
Chive and iceberg slaw: A nice, crisp and refreshing slaw is made for the fried chicken that consists of iceberg lettuce, fresh chives and pickle brine/juice. This slaw doesn’t have any mayonnaise in it!
For the sandwich: Toasted and buttered brioche buns, bread and butter pickles and more ranch.
Instructions to make this fried chicken sandwich recipe
Get your ranch fried chicken ready.
In a large bowl, mix together buttermilk, egg, hot sauce, ranch dressing and kosher salt and freshly cracked black pepper. Mix until well combined.
Place the chicken thighs in the mixture, ensuring they are fully coated. Cover the bowl and refrigerate until ready to fry. You can marinate in the fridge for 30 minutes and up to 1 day, but you can also fry right away.
In a separate shallow dish, combine your all-purpose flour, smoked paprika, kosher salt and black pepper. Toss to combine. Set aside until ready to fry.
Prepare your chive and iceberg slaw.
In a medium sized mixing bowl, mix together your iceberg, chives, pickle juice and season to taste with kosher salt and freshly ground black pepper. Toss to combine.
When you are ready to fry, get your oil ready. In a large cast iron skillet or dutch oven, heat your neutral oil over medium-high heat until it reaches 350°F.
Remove your chicken from the fridge, and one by one, use tongs to remove from the buttermilk mixture, shaking off any excess liquid and then place in the flour mixture, pressing the flour onto the chicken to create a thick coating.
After the chicken is in the flour, I like to place the floured chicken on a separate shallow plate, and let it sit as I do the rest. Then when I go to fry, I will dredge that floured chicken one more time in the flour mixture to give it a double dredge!
Transfer the floured chicken into the hot oil and fry for about 10 to 15 minutes, until golden brown on the outside, and cooked through inside.
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Assemble your sandwich!
Take your toasted and buttered buns and spread ranch on the bottom bun, add a few pickles, then your fried chicken over that, finish with the slaw and place the top half of the bun over the sandwich (with more ranch on the top bun if you want, too!)
Tips, Tricks and Substitutions
What goes well with a fried chicken sandwich? SO many items like salads, appetizers, fries and more! Some thought starters below:
- Caprese Salad with a Honey Cilantro Lime Dressing
- Grilled Little Gem Caesar Salad
- Air Fryer Pickle-Brined Fries with Chipotle Mayo
- Herb Parmesan Fries with Lemon Garlic Aioli
Is it better to make chicken sandwiches with thighs or breast? I personally like chicken thighs for fried chicken sandwiches. They are generally thinner, fattier and fry really nicely retaining moisture and tenderness in the inside, while getting super crispy outside. If you do opt for chicken breasts, I would give it a pound so that it gets thinner, and to use a smaller piece of breast as well.
Check out the below chicken recipes for more inspiration!
- Chicken Schnitzel
- Garlic Herb Roasted Chicken
- One Pan Chicken and Potatoes
- Hot Honey Fried Chicken Sandwiches
If you do make this Ranch Fried Chicken Sandwich with Chive and Iceberg Slaw recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Ranch Fried Chicken Sandwich with Chive and Iceberg Slaw
Ingredients
Ranch Fried Chicken
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1/4 cup ranch dressing plus more for spreading on your buns
- Kosher salt and freshly ground black pepper
- 1.5 pound boneless skinless chicken thighs, about 5 thighs
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
Chive and Iceberg Slaw
- 2 cups shredded/thinly sliced iceberg lettuce
- 1/4 cup chopped fresh chives
- 2 tablespoons pickle juice plus pickles for the sandwich, we are using bread and butter pickles
- Kosher salt and freshly ground black pepper
For your sandwich
- Vegetable or canola oil for frying
- 4 brioche burger buns toasted, we are toasting in butter
Instructions
- Get your ranch fried chicken ready. In a large bowl, mix together buttermilk, egg, hot sauce, ranch dressing and kosher salt and freshly cracked black pepper. Mix until well combined.
- Place the chicken thighs in the mixture, ensuring they are fully coated. Cover the bowl and refrigerate until ready to fry. You can marinate in the fridge for 30 minutes and up to 1 day, but you can also fry right away.
- In a separate shallow dish, combine your all-purpose flour, smoked paprika, kosher salt and black pepper. Toss to combine. Set aside until ready to fry.
- Prepare your chive and iceberg slaw. In a medium sized mixing bowl, mix together your iceberg, chives, pickle juice and season to taste with kosher salt and freshly ground black pepper. Toss to combine.
- When you are ready to fry, get your oil ready. In a large cast iron skillet or dutch oven, heat your neutral oil over medium-high heat until it reaches 350°F.
- Remove your chicken from the fridge, and one by one, use tongs to remove from the buttermilk mixture, shaking off any excess liquid and then place in the flour mixture, pressing the flour onto the chicken to create a thick coating.
- After the chicken is in the flour, I like to place the floured chicken on a separate shallow plate, and let it sit as I do the rest. Then when I go to fry, I will dredge that floured chicken one more time in the flour mixture to give it a double dredge!
- Transfer the floured chicken into the hot oil and fry for about 10 to 15 minutes, until golden brown on the outside, and cooked through inside.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
- Assemble your sandwich! Take your toasted and buttered buns and spread ranch on the bottom bun, add a few pickles, then your fried chicken over that, finish with the slaw and place the top half of the bun over the sandwich (with more ranch on the top bun if you want, too!)
