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Crispy Chicken Sandwich with Creamy Slaw

A tall, delicious Crispy Chicken Sandwich topped generously with creamy slaw and pickles.
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Follow this recipe to make a restaurant-style crispy chicken sandwich featuring a juicy buttermilk-soaked breast and a tangy, creamy coleslaw on a toasted brioche bun.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • 4 brioche buns
  • Butter, for toasting
  • 1/2 head green cabbage, thinly shredded
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Dill pickle slices, for serving

Instructions

  1. Pound the chicken breasts to an even 1/2-inch thickness.
  2. In a bowl, combine the buttermilk and hot sauce. Soak the chicken in this mixture for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder for the dry dredge.
  4. Remove chicken from the buttermilk, letting excess drip off, but do not wipe dry.
  5. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere the coating. For extra crispiness, dip the floured chicken back into the buttermilk briefly, then dredge again in the flour mixture (double dredge).
  6. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  7. Carefully place the chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 5 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt.
  9. While the chicken rests, make the slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
  10. Add the shredded cabbage and carrot to the dressing. Toss well to coat everything evenly.
  11. Slice the brioche buns and lightly butter the cut sides. Toast them in a dry pan or under the broiler until golden brown.
  12. To assemble the sandwich, spread a thin layer of mayonnaise or your preferred sauce on both toasted bun halves if desired.
  13. Place the crispy chicken breast on the bottom bun. Top generously with the creamy slaw and a few pickle slices. Place the top bun on the sandwich.

Notes

  • For an air fryer alternative, spray the dredged chicken lightly with cooking spray and cook at 380°F (195°C) for 15 to 18 minutes, flipping halfway, until golden and cooked through.
  • To make the chicken spicy, add 1 teaspoon of cayenne pepper to the dry dredge mixture.
  • Use potato rolls or standard hamburger buns if brioche is unavailable, but toast them well for structure.

Nutrition

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