Buffalo Chicken Ranch Sandwich

Make homemade buffalo chicken ranch sandwiches in just 30 minutes, for a deliciously spicy treat. Follow the super simple process and make use of a few store-bought ingredients for maximum ease, and enjoy a feast in no time.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 801kcal

Author Emmeline Kemperyd

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

US Customary - Metric

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: Only make as many sandwiches as you will finish and store leftover components separately.
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 rest.
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.

Nutrition