Print

Buttermilk Fried Chicken Sandwiches with Slaw Recipe

Print Recipe

★★★★★

5 from 51 reviews

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.

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

  • 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

Find it online: https://thefoodrecipe.com/buttermilk-fried-chicken-sandwiches-with-slaw-recipe/