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Summertime Fried Chicken Sandwiches With Tangy Slaw

Summertime fried chicken sandwiches with tangy slaw feature juicy, crispy golden fried chicken layered with a creamy vinegar-honey slaw. Quick brioche toasting and easy assembly make this a go-to for backyard cookouts and weeknight dinners.
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Prep Time 25 minutes
Cook Time 14 minutes
marinate 1 hour
Total Time 1 hour 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

Fried Chicken
  • 4 boneless skinless chicken breasts
  • 2 cup buttermilk
  • 1 tsp hot sauce
  • 2 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 Vegetable oil for frying
Tangy Slaw
  • 3 cup shredded cabbage
  • 1 carrot, shredded
  • 0.25 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 0.25 tsp salt
  • 0.25 tsp black pepper
For Serving
  • 4 brioche buns
  • 1 Pickle slices
  • 1 Extra slaw

Equipment

  • 1 cast iron skillet

Method
 

Prep and marinate
  1. Pound the chicken breasts to an even thickness for consistent cooking. Aim for uniform thickness so the coating crisps evenly.
  2. Combine the buttermilk and hot sauce in a bowl until evenly mixed. The marinade should look smooth and creamy.
  3. Marinate the chicken for at least 1 hour in the buttermilk mixture. Cover and refrigerate until ready to fry.
  4. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until the spices are evenly distributed through the flour.
  5. Remove the chicken from the marinade and dredge it in the flour mixture. Press lightly so the coating adheres closely.
Fry and build the sandwiches
  1. Heat the oil to 350°F (175°C). Look for steady sizzling when you add a small bit of coating as a visual cue.
  2. Fry the chicken for 5–6 minutes per side until golden and cooked through. Turn once for a crisp crust and fry until the centers are no longer pink.
  3. Transfer the fried chicken to a wire rack. This keeps the coating crisp instead of steaming from trapped heat.
  4. Mix the cabbage, carrot, mayonnaise, apple cider vinegar, honey, salt, and black pepper in a bowl. Stir until the slaw is creamy and lightly glossy.
  5. Toast the brioche buns lightly. They should turn warm and slightly golden at the edges.
  6. Place the fried chicken on the bottom buns. Add the chicken while it’s hot so the bread doesn’t get soggy.
  7. Top the chicken generously with the tangy slaw and pickle slices. Pile high so each bite has crunch, creaminess, and tang.
  8. Add the top buns and serve immediately. Serve right away for the crispiest texture contrast.

Notes

Pro tip: keep the oil near 350°F (175°C) and avoid overcrowding so the coating stays crisp. Refrigerate leftovers in a sealed container up to 3 days; reheat chicken in the oven or air fryer for best crunch. Freezing isn’t recommended for the fried chicken once assembled, but you can freeze fried chicken pieces (no buns) for up to 2 months and re-crisp them. For a lighter option, use low-fat mayonnaise in the slaw without changing the method.