Crispy Buffalo Chicken Salad and Slaw Recipe

Name: Crispy Buffalo Chicken Salad and Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 2 tablespoons hot sauce; Kosher salt and freshly ground black pepper; 4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup crumbled blue cheese; 1/2 small head green cabbage, shredded (4 cups); 3 to 4 large carrots, coarsely grated; 2 celery ribs, thinly sliced; 1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs; 1/2 cup vegetable oil

Servings: persons

2 cups buttermilk
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 small head green cabbage, shredded (4 cups)
3 to 4 large carrots, coarsely grated
2 celery ribs, thinly sliced
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs
1/2 cup vegetable oil

1
Whisk the buttermilk and half of the hot sauce in a large bowl.
2
Season with salt and pepper.
3
Add the chicken and marinate, covered, in the refrigerator, for about 45 minutes to 1 hour.
4
Meanwhile, prepare the slaw.
5
Combine the mayonnaise, sour cream and blue cheese in a food processor or blender and process until smooth.
6
Season with the remaining half of the hot sauce and salt and pepper.
7
You should have about 1 cup dressing.
8
Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing.
9
Reserve the remaining 1/4 cup dressing for serving.
10
Put the cracker crumbs in a shallow bowl or plate.
11
Lift the fingers 1 at a time and drain off the excess liquid.
12
Dip into the crumbs and turn to coat on all sides.
13
Heat half the oil in a large skillet over medium-high heat until hot but not smoking.
14
Add half the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes.
15
Repeat with the remaining oil and chicken.
16
For your picnic, package the reserved dressing, slaw, and chicken.

1601

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups buttermilk, 2 tablespoons hot sauce, Kosher salt and freshly ground black pepper, 4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers, and more.

Yes, Crispy Buffalo Chicken Salad and Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crispy Buffalo Chicken Salad and Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions