Buffalo Ranch Chicken Recipe
Buffalo & ranch, cheddar cheese with an option of fried or grilled chicken
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Ingredients
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Chicken
Sauces & Toppings
To Serve
Method
Chicken
Prepare chicken
If breasts are thick, butterfly or pound to even thickness (~1/2 inch). Pat dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
Marinate (optional, recommended for fried)
Place seasoned chicken in a shallow dish and pour 1 cup buttermilk over it. Cover and refrigerate 30 minutes to 2 hours. If grilling and short on time, you can skip buttermilk and brush with olive oil before grilling.
Breading & Frying option
If frying: heat 1 cup vegetable oil in a heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). In a bowl combine 1 cup flour and 2 tbsp cornstarch. Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in flour mixture, pressing to adhere. Fry chicken in batches 3–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan to rest.
Sauces & Toppings
Prepare buffalo sauce
If using plain hot sauce and you prefer a slightly mellower sauce, warm 1 cup Buffalo sauce with 2 tbsp butter in a small saucepan over low heat until butter melts and sauce is combined. Remove from heat.
Coat chicken
Place cooked chicken in a large bowl or shallow pan. Pour desired amount of Buffalo sauce over chicken (about 1/3 to 1/2 cup per serving) and toss gently to coat each piece evenly. For a lighter coating, brush sauce on instead of tossing.
Assemble with ranch & cheese
Place a lettuce leaf on each bun or roll. Put coated chicken on top, drizzle or spread ranch dressing (about 2 tbsp per sandwich) over the chicken, then sprinkle 1/4 cup shredded cheddar per sandwich. Optional: add diced celery and sliced green onions on top.
Melting cheese (optional)
If you prefer melted cheese: after placing cheddar on the sauced chicken, place assembled open-faced sandwiches under a broiler or in a 375°F (190°C) oven for 1–2 minutes until cheese melts. Watch closely to avoid burning.
To Serve
Top with the bun top and serve immediately with extra ranch and Buffalo sauce on the side. Serve with celery sticks or fries if desired.