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Summertime Fried Chicken Sandwiches With Tangy Slaw

Summertime fried chicken sandwiches with tangy slaw combine crispy golden fried chicken with crunchy homemade cabbage slaw. The chicken is marinated in buttermilk, dredged in seasoned flour, then fried until cooked through for a crunchy, juicy bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating time 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1.5 cup all-purpose flour
  • 1 Vegetable oil for frying
For the Tangy Slaw
  • 3 cup shredded cabbage
  • 1 carrot, shredded
  • 0.25 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 0.25 tsp salt
  • 0.25 tsp black pepper
For Assembly
  • 4 brioche buns
  • 1 Dill pickle slices
  • 1 Extra slaw for topping

Equipment

  • 1 Dutch oven

Method
 

Prepare and Marinate the Chicken
  1. Pound the boneless skinless chicken breasts evenly between sheets of plastic wrap until they’re uniform in thickness.
  2. Combine buttermilk, salt, black pepper, paprika, and garlic powder in a bowl.
  3. Marinate the chicken in the buttermilk mixture for at least 30 minutes.
  4. Mix all-purpose flour with a pinch of salt and black pepper for dredging.
  5. Dredge the marinated chicken thoroughly in the seasoned flour, coating all sides.
Fry and Drain
  1. Heat the vegetable oil to 350°F (175°C) in a Dutch oven.
  2. Fry the chicken for 5–6 minutes per side until golden and cooked through.
  3. Drain the fried chicken on a wire rack to keep the coating crisp.
Make the Tangy Slaw
  1. Combine shredded cabbage, carrot, mayonnaise, apple cider vinegar, honey, salt, and black pepper in a bowl.
  2. Toss until evenly coated and the slaw looks glossy.
Toast and Assemble
  1. Toast the brioche buns lightly until warm and lightly golden.
  2. Assemble sandwiches with fried chicken, dill pickle slices, and tangy slaw, using extra slaw for topping.
  3. Serve immediately for the crispiest chicken and freshest crunch.

Notes

For maximum crunch, drain the fried chicken on a wire rack (not paper towels) so steam doesn’t soften the crust. Store leftover fried chicken and slaw separately in the fridge up to 2 days, and freeze chicken only (up to 2 months) for best texture. If you want a lighter version, use low-fat mayonnaise in the slaw while keeping the honey and vinegar for the same tangy balance.