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Summertime Fried Chicken Sandwiches With Tangy Slaw

Summertime fried chicken sandwiches with tangy slaw feature a crunchy buttermilk-crusted chicken fried to deep golden brown and piled onto toasted brioche buns. A creamy, zesty cabbage-carrot slaw cuts through the richness for a cool, punchy bite in every mouthful.
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Prep Time 20 minutes
Cook Time 15 minutes
marinate + chill 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 cup Vegetable oil for frying
For the Tangy Slaw
  • 2 cup shredded green cabbage
  • 0.5 cup shredded purple cabbage
  • 0.5 cup shredded carrots
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp celery salt
  • 1 Salt and pepper to taste use to season
For Assembly
  • 4 brioche burger buns toasted
  • 2 tbsp butter for toasting buns
  • 1 Dill pickles for serving

Equipment

  • 1 Dutch oven
  • 1 wire rack

Method
 

Marinate the chicken
  1. Combine buttermilk and hot sauce in a bowl. Add chicken thighs, submerge fully, cover, and refrigerate for at least 1 hour (or overnight).
  2. While the chicken chills, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a large bowl.
Make the tangy slaw
  1. In a separate bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, and celery salt. Toss with shredded green cabbage, shredded purple cabbage, and shredded carrots, then season with salt and pepper to taste; refrigerate until ready to use.
Fry and assemble
  1. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Keep the oil at temperature for the next steps by adjusting burner heat as needed.
  2. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat all sides.
  3. Fry chicken for 5–6 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain and stay crisp.
  4. Butter and toast brioche burger buns in a skillet over medium heat until golden, about 1–2 minutes. Keep warm while you finish the chicken.
  5. Assemble sandwiches with bun bottom, fried chicken, a generous heap of tangy slaw, dill pickles, and bun top. Serve immediately while the chicken is hot and crisp.

Notes

Pro tip: keep the oil at a steady 350°F—if it drops, the crust gets soggy; if it runs hot, the outside darkens before the chicken hits 165°F. Refrigerate leftover fried chicken and slaw separately in airtight containers for up to 3–4 days; reheat chicken in an oven/air fryer to regain crispness. Freezing: slaw does not freeze well, but cooked chicken can be frozen up to 2 months and reheated. For a lighter option, use part-skim buttermilk and reduce mayonnaise to 1 tbsp while adding an extra 1 tsp vinegar for tang.