Buttermilk Fried Chicken Sandwiches with Slaw Recipe
These Buttermilk Fried Chicken Sandwiches with Slaw feature tender, juicy chicken breasts marinated overnight in buttermilk, double-dredged in a seasoned flour and buttermilk mixture, then fried until crispy and golden. Served on buttery brioche buns with tangy bread-and-butter pickles and a creamy, homemade coleslaw, these sandwiches are the perfect comfort food with a crunchy twist.
- Prep Time: 12 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts, halved
- 1 cup buttermilk
- Salt and pepper, to taste
Breading
- 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
Frying
- Vegetable oil for frying (about 1.5 quarts)
Sandwich Components
- 4 Brioche hamburger buns
- Bread and butter pickles, to taste
Coleslaw
- About 2 cups store-bought ready-to-go coleslaw mix
- 1/2 cup mayonnaise
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: Place the halved chicken breasts into a large resealable bag with 1 cup of buttermilk, and season with salt and pepper. Mix thoroughly to coat each piece, seal, and refrigerate overnight to allow the chicken to tenderize and absorb the flavors.
- Prepare for Frying: Remove chicken from the marinade, shaking off excess buttermilk and place the pieces on a plate. Discard the marinade. Heat about 1.5 quarts of vegetable oil in a large Dutch oven using a deep fry thermometer until the oil reaches 350°F, maintaining this temperature for frying.
- Make the Breading Mixtures: In two shallow pie plates, prepare the dredge mixtures. In one dish, combine the all-purpose flour, kosher salt, onion powder, ground mustard, and white pepper. In the second dish, mix the buttermilk and Louisiana-style hot sauce together.
- Bread the Chicken: Dredge each chicken piece first in the seasoned flour mixture, then dip into the buttermilk and hot sauce mixture, and finally coat again thoroughly in the flour mixture. Ensure every piece is fully coated after each step for maximum crispiness.
- Fry the Chicken: Using tongs, carefully place each coated chicken piece into the hot oil. Fry for approximately 2-3 minutes on each side or until the chicken is cooked through and the crust is golden brown and crispy. Remove chicken pieces and place them on a wire rack fitted over a baking sheet to drain excess oil and cool for about 10 minutes.
- Make the Coleslaw: In a small bowl, combine the store-bought coleslaw mix with mayonnaise. Season with salt and pepper to taste, stirring well to create a creamy slaw.
- Assemble the Sandwiches: Toast the brioche buns lightly if desired. Layer each bun with a fried chicken piece, a generous helping of the homemade coleslaw, and finish with bread and butter pickles. Serve immediately and enjoy your crispy, flavorful buttermilk fried chicken sandwiches!
Notes
- Marinating the chicken overnight ensures tender and juicy meat.
- Maintain the oil temperature at 350°F to achieve a crispy crust without undercooking the chicken.
- Double dredging helps create a thick, crunchy coating.
- Use a wire rack rather than paper towels to drain fried chicken to keep it crispy.
- Adjust the hot sauce in the buttermilk dredge to control spice level.
- Brioche buns add a sweet, buttery contrast to the savory fried chicken.
- Homemade coleslaw can be swapped with your favorite slaw recipe for variation.
Keywords: Buttermilk Fried Chicken Sandwich, Crispy Chicken Sandwich, Fried Chicken, Southern Chicken Sandwich, Coleslaw Sandwich
