Buttermilk Fried Chicken Sandwiches with Slaw Recipe

Introduction

These Buttermilk Fried Chicken Sandwiches with Slaw combine crispy, flavorful chicken with a tangy, creamy slaw for the perfect satisfying meal. The overnight buttermilk brine ensures tender, juicy chicken every time, while the spicy coating adds a delicious kick.

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
• 1½ cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1 teaspoon white pepper
• 1 cup buttermilk (for dredging)
• 2 teaspoons Louisiana-style hot sauce
• About 2 cups store-bought ready-to-go coleslaw
• ½ cup mayonnaise
• Salt and pepper, to taste (for slaw)

Instructions

1. Step 1: Place the halved chicken breasts in a large resealable bag and add 1 cup of buttermilk. Season with salt and pepper, seal the bag, and mix to coat the chicken well. Refrigerate and let the chicken brine overnight for the best tenderness.
2. Step 2: Remove the chicken from the buttermilk, shaking off any excess, and place the pieces on a plate. Discard the used buttermilk.
3. Step 3: In a large Dutch oven, heat the vegetable oil to 350°F (175°C) using a deep-fry thermometer to monitor the temperature.
4. Step 4: Prepare two shallow pie plates: in one, combine the flour with kosher salt, onion powder, ground mustard, and white pepper; in the other, mix the cup of buttermilk with the hot sauce.
5. Step 5: Dredge each piece of chicken in the flour mixture, then dip it into the buttermilk and hot sauce mixture, and finally coat it again in the flour mixture. Make sure each piece is fully coated at every step.
6. Step 6: Using tongs, carefully place the chicken pieces in the hot oil. Fry each piece for 2–3 minutes per side, or until cooked through and golden brown. Transfer the fried chicken to a wire rack on a small sheet pan to drain excess oil and cool for about 10 minutes.
7. Step 7: To make the slaw, combine the store-bought coleslaw with mayonnaise in a small bowl. Season with salt and pepper to taste and mix well.
8. Step 8: Assemble the sandwiches by layering the fried chicken on the brioche buns, topping with slaw and bread and butter pickles, then serve immediately and enjoy.

Tips & Variations

• For an extra crispy crust, let the coated chicken rest for 10 minutes before frying to help the batter adhere better.
• Feel free to add your favorite hot sauce or spices to the dredging flour for additional heat and flavor.
• Use homemade coleslaw for a fresher taste or add fresh herbs like parsley or cilantro for a bright twist.
• Try swapping brioche buns with pretzel buns or sandwich rolls for a different texture.

Storage

Store leftover fried chicken separately from the buns and slaw in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a 375°F oven for 10–15 minutes to regain crispiness, rather than using a microwave. Keep the slaw chilled and add fresh pickles before assembling sandwiches again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts as long as they are fully thawed before brining and frying to ensure even cooking and safety.

Is buttermilk necessary for the brine and dredging?

Buttermilk is recommended because its acidity helps tenderize the chicken and helps the coating stick better, resulting in a juicier and crispier fried chicken. However, you can substitute with plain yogurt or milk mixed with a tablespoon of lemon juice if needed.

Buttermilk Fried Chicken Sandwiches with Slaw Recipe

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4.9 from 117 reviews

Crispy and flavorful buttermilk fried chicken sandwiches layered with a tangy homemade coleslaw and bread and butter pickles on soft brioche buns. The chicken is marinated overnight in buttermilk for tenderness, then double-dredged and fried to golden perfection, ideal for a satisfying and classic comfort meal.

• Author: Stella
• Prep Time: 15 minutes (plus overnight marinating)
• Cook Time: 15 minutes
• Total Time: Overnight + 30 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

• Vegetable oil for frying, about 1.5 quarts

Sandwich Assembly

• 4 Brioche hamburger buns
• Bread and butter pickles, quantity as desired

Coleslaw

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

Instructions

1. Marinate the Chicken: Place the halved chicken breasts in a large resealable bag and pour in 1 cup of buttermilk. Season with salt and pepper, seal the bag, and massage to mix. Refrigerate overnight to allow the chicken to brine and tenderize.
2. Prepare for Frying: Remove chicken pieces from the marinade, shaking off excess buttermilk. Discard the marinade and place the chicken on a plate.
3. Heat the Oil: In a large Dutch oven, pour enough vegetable oil to reach a depth suitable for frying (about 1.5 quarts). Heat the oil to 350°F using a deep-fry thermometer for accurate temperature control.
4. Mix Dredging Ingredients: In one shallow pie plate, combine the flour, kosher salt, onion powder, ground mustard, and white pepper. In another shallow dish, stir together the buttermilk and hot sauce.
5. Dredge the Chicken: Coat each chicken piece first in the flour mixture, then dip into the buttermilk-hot sauce mixture, and dredge again in the flour to create a thick, even coating.
6. Fry the Chicken: Carefully place the dredged chicken pieces in the hot oil. Fry for about 2-3 minutes on each side, or until the chicken is cooked through and the coating is golden brown and crispy. Use tongs for safe handling. Transfer fried chicken to a wire rack set over a sheet pan to drain excess oil and rest for 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 mix well until evenly coated.
8. Assemble the Sandwiches: Toast brioche buns if desired. Layer fried chicken pieces on the bun bottoms, top with bread and butter pickles, spoon on the coleslaw, and crown with bun tops. Serve immediately and enjoy your homemade buttermilk fried chicken sandwiches with slaw.

Notes

• Marinating the chicken overnight in buttermilk is key to achieving tender and juicy meat.
• Maintaining the oil temperature at 350°F ensures proper cooking and a crispy crust without oil absorption.
• The double dredge (flour, buttermilk, flour) creates a thick and crunchier coating.
• Use a wire rack to drain excess oil and keep the fried chicken crispy instead of soggy.
• Feel free to adjust the hot sauce quantity to control the heat level in the dredge mixture.
• Store leftover fried chicken in the fridge and reheat in an oven or air fryer for best results.

Keywords: fried chicken sandwich, buttermilk fried chicken, crispy chicken sandwich, coleslaw sandwich, southern fried chicken