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Crispy Summertime Fried Chicken Sandwiches Easy Recipe with Tangy Slaw Bliss

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A crispy, juicy fried chicken sandwich paired with a creamy, tangy slaw and soft brioche buns, perfect for quick and satisfying summer meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), sliced in half horizontally for thinner cutlets
  • 1 cup buttermilk (240ml)
  • 1 teaspoon hot sauce (optional)
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil or peanut oil for frying (about 4 cups / 1 liter)
  • 2 cups shredded green cabbage (about 100g)
  • 1 cup shredded carrots (about 100g)
  • ¼ cup mayonnaise (60ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 tablespoon honey (15ml)
  • ½ teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • 4 soft brioche buns, lightly toasted
  • Optional: sliced pickles

Instructions

  1. Slice each chicken breast horizontally to create two thinner cutlets. Place the cutlets in a bowl with the buttermilk and hot sauce (if using). Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Add shredded cabbage and carrots, toss to coat, and chill in the fridge.
  3. In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
  4. Pour oil into a skillet or Dutch oven to about 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C).
  5. Remove chicken from buttermilk, letting excess drip off. Coat thoroughly in flour mixture. Dip back into buttermilk briefly, then coat again in flour for double dredge.
  6. Fry chicken pieces 2 at a time for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack over a baking sheet.
  7. Toast brioche buns lightly in a dry skillet or under the broiler until golden and warm.
  8. Assemble sandwiches by spreading slaw on bottom bun, adding fried chicken, topping with pickles if using, and crowning with top bun.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Double dredging the chicken ensures extra crunch. Drain chicken on wire rack to keep crust crispy. Slaw can be adjusted for creaminess or tanginess. For gluten-free, substitute flour and buns accordingly. For vegan, use tofu or cauliflower and vegan mayo.

Nutrition

Keywords: fried chicken sandwich, crispy chicken, tangy slaw, summer recipe, easy dinner, quick meal, comfort food

Find it online: https://chloeplate.com/crispy-summertime-fried-chicken-sandwiches-easy-recipe-with-tangy-slaw-bliss/