Make homemade buffalo chicken ranch sandwiches in just 30 minutes, for a deliciously spicy treat. Follow the super simple process with a few store-bought ingredients for maximum ease, and enjoy a feast in no time.
Jump to:
Why You Will Love This Recipe
- It's quick and all done in 30 minutes
- Super simple process with just a few steps
- Don't waste your time - we're using a few store-bought ingredients to make your life easier
- Maximum ranch flavor from ranch coleslaw & buffalo ranch sauce
- Deliciously spicy with homemade buffalo sauce and you can easily adjust the spice level!
Ingredient Notes
- Mayonnaise: Store-bought is fine, I recommend Hellmann's brand.
- Ranch dressing: Store-bought is fine. I like the Hidden Valley brand.
- Lemon juice: Fresh is best, but bottled works.
- Chicken breasts: You can also use leftover chicken or make shredded chicken using a whole chicken.
- Cabbage & carrot: I often use pre-shredded coleslaw mix instead.
- Red onion: I prefer a little bit less onion in my coleslaw. If you really like it, double the amount.
- Hot sauce: I recommend Frank's Red Hot, Cholula, or Louisiana Hot Sauce.
- Salted butter: You can also use unsalted butter, just add a pinch of salt.
- Hamburger buns: I like brioche buns or potato buns for this recipe.
Follow This Simple Process To Make Them
- Boil chicken with salt & garlic
- Let it cool down a bit, then shred it
- Make the buffalo sauce by melting butter & mixing in hot sauce
- Mix with the chicken
- Make coleslaw by first mixing together mayonnaise and sour cream and seasoning
- Mix in the cabbage, carrot and red onion and taste test
- Make buffalo ranch by mixing together all the ingredients and taste testing
- Finally, put it all together in a delicious sandwich!
Top Tips For Success
- Don't forget to taste test! Since we're using store-bought dressing for the coleslaw, you might need to use more or less salt and lemon juice. This is normal since different dressings have different seasonings. It also depends on your specific taste.
- Use a meat thermometer to know when the chicken is done. It should be cooked to an internal temperature of 165℉ (74℃).
- Let the chicken cool down a bit before shredding. While you can do it straight away, it's much easier to handle if it's a bit cooler.
Instructions For Storing, Freezing & Prepping Ahead
Note on leftovers: Only make as many sandwiches as you will finish and store leftover components separately. While you can store finished sandwiches as well, the bread will end up soggy and you will either need to eat them cold or reheat them with coleslaw, sauce, lettuce, and everything.
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: You can freeze the buffalo chicken for up to 3 months, but not the other components.
Reheating buffalo chicken: Heat in the microwave in 30 second increments.
Prep Ahead: You can make all components up to 2 days in advance. Store them separately in the fridge, reheat the chicken, and then put the sandwiches together.
What to Serve With Them
- Air Fryer Fingerling Potatoes25 Minutes
- Blue Cheese Coleslaw15 Minutes
- Air Fryer Steak Fries25 Minutes
- Air Fryer Potato Skins1 Hours 15 Minutes
More Quick & Easy Buffalo Recipes
- Buffalo Dipping Sauce2 Minutes
- Buffalo Shrimp10 Minutes
- Buffalo Chicken Sandwich30 Minutes
- Thick Buffalo Sauce5 Minutes
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Buffalo Chicken Ranch Sandwich
Print RateServings: 4
Calories: 801kcal
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients
Buffalo Chicken
- 1 lb chicken breasts
- 1 tablespoon salt
- 4 garlic cloves chopped
- 3 tablespoon butter salted or unsalted + a pinch of salt
- ½ cup hot sauce Frank's RedHot, Cholula or Louisiana Hot Sauce
Ranch Coleslaw
- ¼ lb cabbage sliced thin
- 1 small carrot sliced thin
- ½ small red onion sliced thin, add more if desired
- ¼ cup mayonnaise store-bought is fine Hellmann's is a good brand
- ½ cup ranch dressing store-bought is fine Hidden Valley is a good brand
- 1 tablespoon lemon juice as needed, fresh is best but bottled works
- ¼ teaspoon salt as needed
- ¼ teaspoon ground black pepper as needed
Buffalo Ranch
- 2 teaspoon garlic powder
- 1 pinch fine table salt
- ½ cup mayonnaise store-bought is fine
- ¼ cup sour cream
- 2 tablespoon hot sauce Frank's RedHot, Cholula, or Louisiana Hot Sauce
Sandwiches
- 4 hamburger buns brioche buns, potato buns, or other
- 4 leaves iceberg lettuce
Instructions
- Place chicken breasts in a large pot and add the salt and chopped garlic cloves. Boil 10-15 minutes until cooked through, then drain the water and set the chicken aside to cool. When cooled, shred using 2 forks.1 lb chicken breasts, 1 tablespoon salt, 4 garlic cloves
- Make the coleslaw while the chicken is cooking. Mix mayonnaise and ranch dressing in a bowl large enough to hold all the coleslaw, then add the pepper along with half the lemon juice and salt. Taste test, and add more lemon juice and salt as needed.¼ cup mayonnaise, ½ cup ranch dressing, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Add in the cabbage, carrot and onion. Mix and toss until well combined, then taste test again and and adjust seasoning if needed. Set aside for now to allow for the flavors to deepen.¼ lb cabbage, 1 small carrot, ½ small red onion
- Make the buffalo ranch by mixing together garlic powder and salt, followed by the rest of the ingredients. Set aside for now.2 teaspoon garlic powder, 1 pinch fine table salt, ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoon hot sauce
- Make the buffalo sauce by melting butter in a sauce pan over medium heat, and then pouring in the hot sauce. Mix to combine, then remove from the heat.3 tablespoon butter, ½ cup hot sauce
- Mix the shredded chicken with the buffalo sauce.
- Roast the hamburger buns lightly. Top each bottom bun with a leaf of lettuce followed by coleslaw and shredded chicken. Top with buffalo ranch, place the top bun on top, and serve!4 hamburger buns, 4 leaves iceberg lettuce
Video
Notes
- Don't forget to taste test! Since we're using store-bought dressing for the coleslaw, you might need to use more or less salt and lemon juice.
- Use a meat thermometer to know when the chicken is done. It should be cooked to an internal temperature of 165℉ (74℃).
- Note on leftovers:Â Only make as many sandwiches as you will finish and store leftover components separately.
- Storing:Â Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezing:Â You can freeze the buffalo chicken for up to 3 months, but not the rest.
- Reheating buffalo chicken:Â Heat in the microwave in 30 second increments.
- Prep Ahead: You can make all components up to 2 days in advance. Store them separately in the fridge, reheat the chicken, and then put the sandwiches together.
Nutrition
Calories: 801kcal | Carbohydrates: 32g | Protein: 31g | Fat: 61g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 3804mg | Potassium: 728mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2642IU | Vitamin C: 44mg | Calcium: 128mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Comments
No Comments