A fiery, tangy, and crispy Buffalo chicken served with a creamy blue cheese slaw—perfect for sandwiches, wraps, or enjoying as is!

Ingredients

For the Buffalo Chicken:

4 boneless, skinless chicken breasts (or thighs for juicier meat)

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup all-purpose flour

½ cup cornstarch (for extra crispiness)

Oil for frying

For the Buffalo Sauce:

½ cup hot sauce (Frank’s RedHot or your favorite)

4 tablespoons unsalted butter

1 tablespoon honey (optional, for balance)

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

For the Blue Cheese Slaw:

2 cups shredded cabbage (mix of green and purple for color)

1 cup shredded carrots

½ small red onion, thinly sliced

¼ cup blue cheese, crumbled

½ cup mayonnaise

¼ cup Greek yogurt or sour cream

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt & pepper to taste

For Serving:

Toasted brioche buns, tortillas, or lettuce wraps

Extra blue cheese crumbles & chives for garnish

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper.

2. Add chicken and ensure it’s fully coated. Cover and refrigerate for at least 1 hour (overnight for the best flavor).

Step 2: Prepare the Blue Cheese Slaw

1. In a bowl, whisk together mayo, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper.

2. Add shredded cabbage, carrots, and red onion. Toss well.

3. Stir in blue cheese crumbles. Cover and chill until ready to serve.

Step 3: Fry the Chicken

1. In a shallow dish, mix flour and cornstarch.

2. Remove chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to coat well.

3. Heat oil (about 1 inch deep) in a pan to 350°F (175°C). Fry chicken for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.

Step 4: Make the Buffalo Sauce

1. In a small saucepan, melt butter over low heat.

2. Stir in hot sauce, honey, Worcestershire sauce, and garlic powder. Cook for 2 minutes, stirring constantly.

3. Toss the crispy fried chicken in the sauce until fully coated.

Step 5: Assemble & Serve

1. Toast buns lightly.

2. Add a generous spoonful of slaw to the bottom bun.

3. Place the Buffalo chicken on top and sprinkle with extra blue cheese crumbles.

4. Garnish with chopped chives and serve with extra Buffalo sauce on the side.

Pro Tips for the Best Buffalo Chicken:

✔ Double Dredging: For extra crispy chicken, dip back into buttermilk and flour a second time.
✔ Oven-Friendly Alternative: Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through.
✔ Air Fryer Option: Spray with oil and air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway.

Pairing Ideas:

Serve with crispy fries or sweet potato wedges.

Enjoy in a wrap or taco with extra slaw.

Pair with a cold beer or lemonade for balance.

This version keeps the essence of Buffalo chicken but makes it even more delicious, crispy, and flavorful over time.