Buttermilk Fried Chicken Sandwiches with Slaw Recipe

Introduction

These Buttermilk Fried Chicken Sandwiches with Slaw offer a crispy, flavorful bite perfect for any meal. Juicy chicken marinated in buttermilk is fried to golden perfection and paired with tangy coleslaw and pickles on a soft brioche bun.

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
• Store-bought bag of ready-to-go coleslaw, about 2 cups
• 1/2 cup mayonnaise
• Salt and pepper, to taste

Instructions

1. Step 1: Place the halved chicken breasts in a large resealable bag with 1 cup of buttermilk and season with salt and pepper. Seal the bag, mix to coat the chicken evenly, and refrigerate overnight to marinate.
2. Step 2: Remove the chicken from the marinade, shaking off excess buttermilk, and place the pieces on a plate. Discard the marinade bag.
3. Step 3: Heat the vegetable oil in a large Dutch oven or deep fryer to 350°F, monitoring with a deep-fry thermometer for accuracy.
4. Step 4: Prepare two shallow dishes: in one, combine the flour, kosher salt, onion powder, ground mustard, and white pepper; in the other, mix 1 cup buttermilk with 2 teaspoons of hot sauce.
5. Step 5: Dredge each chicken piece first in the flour mixture, then dip in the buttermilk mixture, and finally coat again with the flour mixture, ensuring each piece is fully covered at each step.
6. Step 6: Using tongs, carefully fry each chicken piece in the hot oil for about 2–3 minutes per side until golden brown and cooked through. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and cool for about 10 minutes.
7. Step 7: In a small bowl, combine the coleslaw with mayonnaise and season with salt and pepper to taste. Mix well to create a creamy slaw.
8. Step 8: Assemble the sandwiches by placing a piece of fried chicken on the brioche bun, topping with the prepared slaw and bread and butter pickles. Serve immediately and enjoy!

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the flour mixture or increase the hot sauce in the buttermilk dip.
• Let the chicken marinate for at least 4 hours if short on time; overnight is best for maximum tenderness and flavor.
• Swap the store-bought coleslaw with a homemade mix of shredded cabbage, carrots, and a simple vinaigrette for a lighter option.
• Use a cast iron skillet if you don’t have a Dutch oven—it retains heat well for frying.

Storage

Store leftover fried chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven at 350°F for about 10 minutes to keep the coating crispy. Assemble sandwiches just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken breasts before marinating and frying to ensure even cooking and proper texture.

What can I use if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Buttermilk Fried Chicken Sandwiches with Slaw Recipe

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Crispy and juicy buttermilk fried chicken sandwiches topped with a tangy homemade coleslaw, served on soft brioche buns with bread and butter pickles for a perfect balance of flavors and textures.

• Author: Elena
• Prep Time: 12 hours 20 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• About 1.5 quarts vegetable oil for frying

Sandwich Assembly

• 4 brioche hamburger buns
• Bread and butter pickles, to taste

Coleslaw

• About 2 cups store-bought ready-to-go coleslaw
• 1/2 cup mayonnaise
• Salt and pepper, to taste

Instructions

1. Brine Chicken: Place halved chicken breasts inside a large resealable bag with 1 cup of buttermilk. Season with salt and pepper, then gently mix to coat the chicken evenly. Seal the bag and refrigerate overnight to allow the chicken to brine and tenderize.
2. Prepare for Frying: Remove the chicken from the buttermilk bag and shake off any excess marinade. Place the chicken pieces on a plate and discard the remaining marinade.
3. Heat Oil: In a large Dutch oven, pour about 1.5 quarts of vegetable oil and heat it until it reaches 350°F (175°C), using a deep-fry thermometer for accuracy. This temperature ensures the chicken cooks evenly and crisps perfectly.
4. Prepare Dredging Stations: Using two shallow pie plates, combine the dry dredge ingredients (flour, kosher salt, onion powder, ground mustard, white pepper) in one. In the other, mix the wet dredge ingredients (1 cup buttermilk and 2 teaspoons hot sauce). Stir each mixture well.
5. Bread the Chicken: Take each chicken piece and dredge it first into the seasoned flour mixture, then dip it into the buttermilk-hot sauce mixture, and finally coat it again in the flour mixture. Ensure each piece is fully and evenly coated for maximum crispiness. Use tongs to handle the chicken to keep coating intact.
6. Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry each piece for approximately 2-3 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place it on a wire rack set over a sheet pan to drain excess oil and cool slightly for about 10 minutes.
7. Make the Coleslaw: In a small bowl, combine the store-bought coleslaw mix with mayonnaise. Season with salt and pepper to taste and stir until well incorporated for a creamy, flavorful slaw.
8. Assemble Sandwiches: Toast the brioche buns lightly if desired. Layer the bottom bun with the fried chicken, add a generous spoonful of coleslaw, top with bread and butter pickles, and finish with the top bun. Serve immediately and enjoy your crispy buttermilk fried chicken sandwiches!

Notes

• For best results, brine the chicken overnight to ensure tenderness and juiciness.
• Maintain the oil temperature at 350°F for even cooking and crispy crust.
• Use tongs carefully while breading and frying to keep the coating intact.
• You can customize the coleslaw by adding a splash of apple cider vinegar for extra tanginess.
• Allow the fried chicken to rest on a wire rack to keep it crispy instead of resting on paper towels.

Keywords: buttermilk fried chicken, fried chicken sandwiches, crispy chicken sandwich, coleslaw sandwich, brioche bun chicken sandwich