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Crispy Chicken Sandwich with 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-style crispy fried chicken sandwich featuring a crunchy coating and a tangy, creamy coleslaw topping.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 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 mix (green and purple)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery salt

Instructions

  1. Place chicken breasts 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.
  3. Remove chicken from buttermilk, letting excess drip off. Do not pat dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to coat. For extra crunch, dip the floured chicken back into the remaining buttermilk for a second, quick dip, then dredge again in the flour mixture, ensuring every surface is covered.
  5. In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C).
  6. Carefully place chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6 to 8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature.
  7. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt.
  8. While chicken rests, prepare the slaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery salt until smooth.
  9. Add the shredded cabbage mix to the dressing and toss to coat evenly. Set aside.
  10. Lightly butter the cut sides of the brioche buns and toast them in a skillet over medium heat until golden brown.
  11. To assemble, place the crispy chicken breast on the bottom bun. Top generously with the creamy slaw. Place the top bun on the sandwich.

Notes

  • To prevent a soggy bun, lightly toast the buns and place a layer of the slaw directly onto the toasted surface, creating a barrier between the bun and the chicken juices.
  • For a spicy version, add 1 teaspoon cayenne pepper to the flour dredge mixture.
  • Use chicken thighs instead of breasts for a richer flavor, adjusting cook time slightly.

Nutrition

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