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Summertime Fried Chicken Sandwiches with Tangy Slaw

Summertime fried chicken sandwiches with tangy slaw feature marinated, golden-crisp chicken and a crunchy cabbage-carrot slaw with a sweet-tang dressing. Juicy fried chicken is cooked until done, then stacked on lightly toasted brioche buns with pickles for a classic summer sandwich crunch.
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Prep Time 25 minutes
Cook Time 15 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Fried Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1.5 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • Vegetable oil for frying Use enough for shallow or deep frying; heat to 350°F (175°C).
Tangy Slaw
  • 3 cup shredded cabbage
  • 1 cup shredded carrots
  • 0.333 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper Add to taste for the slaw.
For Serving
  • 4 brioche buns Toast lightly before assembling.
  • Dill pickle slices
  • Extra slaw For topping or serving on the side.

Equipment

  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Combine buttermilk and hot sauce in a bowl, whisking until smooth and evenly mixed.
  2. Add the chicken and marinate for at least 1 hour, covering the bowl so the pieces stay coated.
Coat and fry
  1. Mix flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl until evenly colored.
  2. Remove the chicken from the marinade, then coat each piece thoroughly in the flour mixture, pressing lightly for good adhesion.
  3. Heat vegetable oil in a Dutch oven to 350°F (175°C).
  4. Fry chicken for 5–6 minutes per side until golden and cooked through.
  5. Drain the fried chicken on a wire rack to keep the coating crisp.
Make the tangy slaw and assemble
  1. Mix shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, and salt and pepper until the slaw is evenly dressed.
  2. Toast brioche buns lightly until warm with slight browning.
  3. Assemble sandwiches with fried chicken, tangy slaw, and dill pickle slices.
  4. Serve immediately, adding extra slaw on the side if desired.

Notes

For the crispiest texture, let the coated chicken sit 5 minutes before frying so the flour adheres, and maintain 350°F (175°C) for steady browning. Refrigerate leftover fried chicken and slaw separately in sealed containers up to 3 days; reheat chicken in a hot oven or air-fryer to regain crunch (slaw is best within 2–3 days). Freezing fried chicken is not recommended for best crispness. Dietary swap: for a lighter slaw, use light mayonnaise (or Greek yogurt mayo-style) while keeping the vinegar and honey ratio the same.