Crispy Ultimate Buttermilk Fried Chicken Sandwiches Recipe Easy Homemade Slaw Delight
A crispy, juicy buttermilk fried chicken sandwich paired with a tangy, crunchy homemade slaw. Perfect comfort food with a satisfying crunch and creamy bite.
- Prep Time: 30 minutes (plus 4-12 hours marinating)
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes to 12 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southern American
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (canola or peanut oil)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons mayonnaise (vegan mayo optional)
- Salt and pepper to taste
- 4 soft brioche buns
- Pickles (optional)
- Butter for toasting buns
Instructions
- Marinate the chicken: whisk buttermilk and hot sauce in a large bowl, add chicken thighs fully submerged, cover and refrigerate for at least 4 hours or overnight.
- Prepare the slaw: toss shredded cabbage, carrots, and red onion in a bowl. Whisk apple cider vinegar, honey, mayonnaise, salt, and pepper in a small bowl, pour over veggies and mix well. Refrigerate until serving.
- Mix the dredge: combine flour, smoked paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish.
- Heat oil: pour vegetable oil into skillet to about 1 inch depth, heat over medium-high to 350°F (175°C).
- Dredge the chicken: remove chicken from buttermilk, let excess drip off, press into flour mixture thoroughly. For extra crunch, double dredge by dipping back into buttermilk and flour again.
- Fry the chicken: place chicken in hot oil without overcrowding, cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Drain and rest: transfer chicken to wire rack over baking sheet to drain excess oil, let rest 5 minutes.
- Toast the buns: spread butter on brioche buns and toast in skillet until golden and slightly crispy.
- Assemble the sandwich: layer bottom bun with slaw, top with fried chicken, add pickles if desired, then crown with top bun.
Notes
Marinate chicken at least 4 hours or overnight for best tenderness. Fry in batches to avoid overcrowding and soggy crust. Use a wire rack to drain fried chicken to keep it crispy. Toast buns with butter for texture contrast. Slaw can be made ahead and kept refrigerated. For gluten-free, use gluten-free flour and buns. For dairy-free, substitute buttermilk with almond milk plus lemon juice and use vegan mayo.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8
- Sodium: 900
- Fat: 35
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 35
Keywords: fried chicken sandwich, buttermilk chicken, crispy chicken, homemade slaw, comfort food, easy dinner, southern fried chicken