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Ultimate Crispy Fried Chicken Sandwich with Tangy Creamy Slaw

Close-up of a Crispy Chicken Sandwich with Creamy Slaw piled high on a brioche bun.
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Follow these steps to make a restaurant-quality crispy fried chicken sandwich featuring a double-dredged, crunchy fillet and a balanced, creamy coleslaw.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • 4 brioche buns
  • Butter, for toasting
  • For the Slaw: 4 cups shredded cabbage and carrot mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery salt
  • Salt and pepper to taste

Instructions

  1. Place chicken halves in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, and garlic powder for the dry dredge.
  3. Remove chicken from buttermilk, letting excess drip off, but do not pat dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat. Shake off excess.
  5. Dip the floured chicken back into the buttermilk mixture briefly (just a quick dip).
  6. Return the chicken to the flour mixture and dredge again, pressing hard to create shaggy, thick coating. Set aside on a wire rack.
  7. Prepare the slaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery salt. Season with salt and pepper.
  8. Add the shredded cabbage mix to the dressing and toss until fully coated. Refrigerate for at least 30 minutes before serving.
  9. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).
  10. Carefully place chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6 to 8 minutes per side, until internal temperature reaches 165°F (74°C) and the crust is deep golden brown and very crisp.
  11. Remove chicken and place on a clean wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt.
  12. Lightly butter the cut sides of the brioche buns and toast them in a skillet over medium heat until golden brown.
  13. Assemble the sandwich: Place the crispy chicken fillet on the bottom bun. Top generously with the creamy slaw. Place the top bun on the slaw. Serve immediately.

Notes

  • For extra spice, add 1 teaspoon cayenne pepper to the dry dredge mixture.
  • Use dill pickle chips placed under the chicken fillet for a classic tang.
  • If you do not have a thermometer, the chicken is done when the crust stops bubbling vigorously and the internal juices run clear.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-sandwich-with-creamy-slaw/