When the craving for something crispy and satisfying hits, few dishes can compare to a Buttermilk Fried Chicken Sandwich. The memory of juicy chicken, perfectly seasoned, encased in a golden coating, brings a smile to my face every time. It’s amazing how the crunch of each bite mingles with the creamy slaw and tangy pickles, creating a symphony of flavors that dance on my palate.
This recipe is my go-to whenever I need a break from fast food or the mundane weeknight meals. With just a few ingredients and simple steps, you can whip up an impressive sandwich that rivals any restaurant’s. Imagine the buzz around your dinner table as everyone digs into their own towering creation, drizzled with a touch of hot sauce for that extra kick. Whether you’re hosting a game day gathering or simply treating yourself to a well-deserved meal, these Buttermilk Fried Chicken Sandwiches with Slaw are sure to become a cherished favorite. Let’s get cooking!
Why are Buttermilk Fried Chicken Sandwiches with Slaw irresistible?
Crispy, the golden exterior provides the perfect crunch that contrasts beautifully with the juicy and tender chicken inside. Flavorsome, the combination of tangy buttermilk and a hint of hot sauce elevates every bite. Quick prep, with only 10 minutes of hands-on time, you’ll have delicious sandwiches ready in a flash! Ultimate comfort, whether it’s a casual dinner or a fun gathering, everyone loves a good fried chicken sandwich. For an extra touch, consider pairing these with delicious sides to create a complete meal. Enjoy the rave reviews as family and friends dig in!
Buttermilk Fried Chicken Sandwich Ingredients
• Let’s gather everything needed for your Buttermilk Fried Chicken Sandwiches with Slaw!
For the Chicken
• Boneless/skinless chicken breasts – halved for even cooking and maximum juiciness.
• Buttermilk – tenderizes the chicken while adding that delicious tangy flavor.
• Salt/Pepper – essential for enhancing the natural flavors of the chicken.
For the Coating
• All-purpose flour – provides the perfect crispy texture on the chicken.
• Kosher salt – larger grains help to evenly season the flour.
• Onion powder – adds depth of flavor to the coating.
• Ground mustard – introduces a slight tang that complements the chicken.
• White pepper – gives a mild heat and aromatic depth to the breading.
For the Frying
• Vegetable oil – choose a high smoke point oil to achieve that crispy finish.
For the Sandwich Assembly
• Brioche hamburger buns – their soft and buttery texture is a perfect match for the chicken.
• Bread and butter pickles – adds a sweet and tangy crunch to your sandwich.
For the Slaw
• Ready-to-go coleslaw – saves time while adding a fresh crunch.
• Mayonnaise – creates a creamy dressing that ties the slaw together.
• Salt/Pepper – to taste, ensuring the slaw is well seasoned.
Now that you have everything ready, let’s dive into the cooking magic!
How to Make Buttermilk Fried Chicken Sandwiches with Slaw
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Marinate the chicken by placing it in a large resealable bag with buttermilk, salt, and pepper. Mix well and let it brine overnight in the fridge for optimal tenderness and flavor.
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Prepare the chicken for frying by taking it out of the fridge. Shake off any excess buttermilk and place the chicken on a plate while discarding the marinade bag.
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Heat the oil in a large dutch oven, making sure to use a deep fry thermometer. Your oil should reach 350°F before adding the chicken for a perfect fry.
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Set up your dredging stations by using two shallow pie plates: in one, combine the flour, kosher salt, onion powder, ground mustard, and white pepper. In the other bowl, prepare the buttermilk dredge.
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Coat each piece of chicken by dredging it first in the flour mixture, then in the buttermilk, and finally back in the flour. Ensure the chicken is completely coated for that signature crunch.
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Fry the chicken using tongs, cooking each piece until it’s golden brown and cooked through, about 2-3 minutes per side. Once done, transfer to a wire rack and allow it to cool for about 10 minutes.
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Mix your slaw in a small bowl by combining the store-bought coleslaw with mayonnaise and seasoning it with salt and pepper to taste.
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Assemble your sandwiches by layering the crispy fried chicken on brioche buns, adding the creamy slaw and some bread and butter pickles. Enjoy your delicious creation!
Optional: Garnish with additional hot sauce for an extra kick!
Exact quantities are listed in the recipe card below.
Buttermilk Fried Chicken Sandwiches with Slaw Variations
Feel free to let your creativity shine by customizing these sandwiches just the way you like them!
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Spicy Kick: Add diced jalapeños to the slaw for a flavorful heat that complements the crispy chicken.
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Vegan Swap: Replace chicken with crispy fried cauliflower or jackfruit for a delightful plant-based option.
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Herbed Coating: Incorporate fresh herbs like rosemary or thyme into the flour mixture for an aromatic touch.
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Zingy Slaw: Mix in some apple cider vinegar to your slaw for a tangy punch that brightens every bite.
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Gluten-Free: Use a gluten-free flour blend for dredging, ensuring everyone can enjoy this crispy treat.
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Cheesy Twist: Add a slice of sharp cheddar cheese on top of the chicken just before assembling for a gooey surprise.
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Flavorful Marinade: Marinade chicken in spiced yogurt instead of buttermilk for a unique flavor profile that adds a creamy richness.
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Pickle Brine: Soak the chicken in pickle juice for a few hours before frying, bringing an extra tangy flavor that pairs perfectly with slaw.
What to Serve with Buttermilk Fried Chicken Sandwiches with Slaw?
Create a delightful and satisfying meal by pairing your sandwiches with these complementary sides and drinks.
- Crispy French Fries: Perfectly seasoned and golden brown, these fries add a crunchy, savory element that enhances the rich flavors of the chicken.
- Garlic Butter Corn on the Cob: Sweet corn brushed with garlic butter provides a juicy, fresh contrast to each crispy bite of your sandwich.
- Sweet Potato Wedges: Their natural sweetness and crispy exterior make them an ideal sidekick, balancing the savory fried chicken. For a fun twist, spice them up with a touch of chili powder!
- Homemade Potato Salad: Creamy, tangy, and just a bit crunchy, this dish complements your sandwiches wonderfully and adds a picnic vibe to your meal.
- Classic Macaroni and Cheese: Comforting and cheesy, a scoop of mac and cheese creates a rich and hearty side that every diner will love.
- Iced Lemon Tea: Refreshing and slightly tart, this drink cuts through the richness of the sandwich while keeping you cool and refreshed.
- Coleslaw Variation: Add diced apples or walnuts to your coleslaw for an upgrade that melds perfectly with the fried chicken. The added crunch is always a hit!
- Chocolate Chip Cookies: End your meal on a sweet note with warm, gooey cookies that make everyone smile and satisfy that sweet tooth craving.
Make Ahead Options
These Buttermilk Fried Chicken Sandwiches with Slaw are fantastic for meal prep and can save you precious time on busy weeknights! You can marinate the chicken in buttermilk (with salt and pepper) up to 24 hours in advance to ensure maximum tenderness. For the slaw, you can mix the coleslaw and mayonnaise ahead of time and refrigerate it for up to 3 days. Just remember, keep the slaw covered to maintain its freshness. When you’re ready to enjoy, simply fry the chicken and assemble your sandwiches by adding the crispy chicken, slaw, and pickles to the brioche buns for a meal that’s just as delicious as when freshly made!
How to Store and Freeze Buttermilk Fried Chicken Sandwiches with Slaw
Room Temperature: Enjoy your delicious Buttermilk Fried Chicken Sandwiches with Slaw fresh; however, if left at room temperature, consume them within 2 hours to ensure safety.
Fridge: Store leftover sandwiches in an airtight container for up to 3 days. To maintain crispiness, you can separate the chicken from the buns, reheating them individually.
Freezer: If freezing, wrap the chicken pieces tightly in foil or freezer bags and place in the freezer for up to 3 months. For best results, freeze without toppings like slaw or pickles.
Reheating: To reheat, place frozen chicken in a preheated oven at 375°F for about 20 minutes or until heated through. This helps retain that delightful crunch!
Expert Tips for Buttermilk Fried Chicken Sandwiches
- Brining Matters: Allow the chicken to marinate overnight in buttermilk for optimal tenderness—it’s the secret to juicy chicken!
- Oil Temperature: Always ensure your oil is at 350°F before frying. Too low, and the chicken absorbs oil; too high, and it burns.
- Coating Precision: Make sure each piece of chicken is fully coated in the flour mixture each time to achieve that desired crunch in your Buttermilk Fried Chicken Sandwiches with Slaw.
- Resting Period: After frying, let your chicken rest on a wire rack. This allows excess oil to drip off and keeps the coating crispy!
- Customize Your Slaw: Feel free to add chopped apples or raisins to your coleslaw for a sweet twist that perfectly complements the savory chicken.
Buttermilk Fried Chicken Sandwiches with Slaw Recipe FAQs
What’s the best way to select buttermilk?
Look for a creamy consistency without any lumps or off-putting odors. Fresh buttermilk has a slightly tangy smell and should be used for the best flavor in your Buttermilk Fried Chicken Sandwiches with Slaw. If you can’t find buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for about 5-10 minutes.
How should I store leftover Buttermilk Fried Chicken Sandwiches?
Store your leftovers in an airtight container in the fridge for up to 3 days. For optimal freshness, I recommend separating the fried chicken from the brioche buns and coleslaw, and reheating them individually to keep the bread from getting soggy.
Can I freeze leftover fried chicken and for how long?
Absolutely! Wrap the cooked chicken pieces tightly in foil or place them in freezer bags and store them in the freezer for up to 3 months. For the best quality, I suggest freezing them without the coleslaw or pickles, and when you’re ready to enjoy them again, simply thaw in the refrigerator overnight before reheating.
What do I do if my chicken isn’t crispy after frying?
If your chicken isn’t crispy, it might be due to the oil temperature being too low. Always ensure your oil is at 350°F before frying. Additionally, make sure you properly coat each piece of chicken in the flour mixture and give it time on the wire rack after frying, which helps maintain that signature crunch!
Are there any dietary considerations with this recipe?
Yes, if you or anyone you’re serving has allergies, be mindful of the ingredients. This recipe contains gluten from the all-purpose flour and dairy from the buttermilk and mayonnaise. You can make gluten-free sandwiches using gluten-free flour for dredging, and dairy-free by substituting with plant-based buttermilk and vegan mayonnaise.
Can I make the slaw ahead of time?
Definitely! You can prepare the slaw a day in advance, just keep it in an airtight container in the fridge. Mix your coleslaw with the mayonnaise and seasonings right before serving for the freshest taste. This will save you time on busy nights and let the flavors meld beautifully!
Ultimate Buttermilk Fried Chicken Sandwiches with Slaw Delight
Ingredients
Equipment
Method
- Marinate the chicken by placing it in a large resealable bag with buttermilk, salt, and pepper. Mix well and let it brine overnight in the fridge for optimal tenderness and flavor.
- Prepare the chicken for frying by taking it out of the fridge. Shake off any excess buttermilk and place the chicken on a plate while discarding the marinade bag.
- Heat the oil in a large dutch oven, making sure to use a deep fry thermometer. Your oil should reach 350°F before adding the chicken for a perfect fry.
- Set up your dredging stations by using two shallow pie plates: in one, combine the flour, kosher salt, onion powder, ground mustard, and white pepper. In the other bowl, prepare the buttermilk dredge.
- Coat each piece of chicken by dredging it first in the flour mixture, then in the buttermilk, and finally back in the flour. Ensure the chicken is completely coated for that signature crunch.
- Fry the chicken using tongs, cooking each piece until it's golden brown and cooked through, about 2-3 minutes per side. Once done, transfer to a wire rack and allow it to cool for about 10 minutes.
- Mix your slaw in a small bowl by combining the store-bought coleslaw with mayonnaise and seasoning it with salt and pepper to taste.
- Assemble your sandwiches by layering the crispy fried chicken on brioche buns, adding the creamy slaw and some bread and butter pickles. Enjoy your delicious creation!