Introduction

These Buttermilk Fried Chicken Sandwiches with Slaw are crispy, juicy, and packed with flavor. Marinated in buttermilk and spices, the chicken is perfectly tender and fried to golden perfection. Topped with a creamy coleslaw and tangy pickles, this sandwich is a satisfying treat for any day of the week.

Buttermilk Fried Chicken Sandwiches with Slaw Recipe - Recipe Image

Ingredients

2 boneless, skinless chicken breasts, halved
1 cup buttermilk
Salt and pepper, to taste
4 brioche hamburger buns
Bread and butter pickles
Vegetable oil for frying, about 1.5 quarts
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon white pepper
1 cup buttermilk
2 teaspoons Louisiana-style hot sauce
About 2 cups store-bought coleslaw
1/2 cup mayonnaise
Salt and pepper, to taste (for slaw)

Instructions

Step 1: Place the chicken pieces in a large resealable bag with 1 cup buttermilk and season with salt and pepper. Mix well to coat the chicken and refrigerate overnight to marinate.
Step 2: Remove the chicken from the marinade, shaking off excess buttermilk, and place on a plate. Discard the marinade.
Step 3: In a large Dutch oven or deep fryer, heat the vegetable oil to 350°F (175°C) using a deep-fry thermometer.
Step 4: Prepare two shallow dishes: in one, combine flour, kosher salt, onion powder, ground mustard, and white pepper; in the other, stir together 1 cup buttermilk and 2 teaspoons hot sauce.
Step 5: Dredge each chicken piece first in the flour mixture, then dip into the buttermilk mixture, and finally coat again in the flour mixture, ensuring each piece is fully coated every time.
Step 6: Using tongs, carefully fry each piece of chicken for about 2–3 minutes per side, until golden brown and cooked through. Transfer to a wire rack over a baking sheet to drain excess oil and rest for about 10 minutes.
Step 7: To make the coleslaw, mix the store-bought coleslaw with mayonnaise and season with salt and pepper to taste in a small bowl.
Step 8: Assemble the sandwiches by placing fried chicken on the brioche buns, adding a generous scoop of coleslaw and a few bread and butter pickles. Serve immediately and enjoy!

Tips & Variations

For extra crispy chicken, double-dip the chicken in flour and buttermilk mixtures as instructed.
Add a slice of cheese, like pepper jack or cheddar, to the sandwich for a melty twist.
Use homemade coleslaw if you prefer fresher, customizable flavors.
Substitute brioche buns with potato rolls or ciabatta for different textures.
Spice up the mayo in the coleslaw with a little cayenne or smoked paprika for extra heat.

Storage

Store leftover fried chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven on a wire rack to maintain crispiness. Assemble sandwiches fresh before serving to keep buns from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken breasts for optimal texture and flavor. If using frozen, fully thaw the chicken in the refrigerator before marinating and frying.

Can I bake the chicken instead of frying?

Yes, you can bake the chicken for a healthier option. After dredging, place the chicken on a greased baking sheet, spray lightly with oil, and bake at 400°F for about 20–25 minutes, flipping halfway until cooked through and crispy.