Buttermilk Fried Chicken Sandwiches with Slaw Recipe
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.
- 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
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
- 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.
- Prepare for Frying: Remove chicken pieces from the marinade, shaking off excess buttermilk. Discard the marinade and place the chicken on a plate.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
