Fried chicken sandwich with creamy coleslaw

This crispy, juicy fried chicken sandwich is perfection paired with creamy coleslaw. This is the stuff your food dreams are made of.

Fried chicken sandwich

First of all: Fried chicken. Who can say no to a piece of juicy, tender chicken encased in a crisp coating? I used the same recipe I did for my Crispy Juicy Fried Chicken, I just used boneless chicken breasts instead of chicken pieces. It’s important to keep the skin on the breast though. The skin gives the chicken more flavour but also allows the coating to stick better. Pair this with creamy coleslaw and a buttered brioche roll and you have sandwich nirvana. Simple and delicious.

Fried chicken sandwich

Ingredients needed:

  • Chicken. Boneless chicken breasts or thighs will both work.
  • Buttermilk.
  • Spices: Salt, black pepper, smoked paprika (sweet paprika can be substituted), dried oregano, dried thyme, garlic cloves, ground coriander, celery salt, garlic powder.
  • To serve: Brioche rolls (my soft and fluffy bread rolls will also be delicious), coleslaw.

What should I put on my chicken sandwich?

Coleslaw. Always coleslaw. The crunchy carrots and cabbage in a creamy sauce is the perfect accompaniment to the juicy fried chicken and rich brioche bun. Pickles are also a good idea to cut through the richness and I would recommend pickled jalapeños for maximum flavor. Anything that adds brightness to the sandwich is a good idea.


How to make a fried chicken sandwich

  1. Marinate: Combine the ingredients for the marinade in a large bowl (or use a ziploc bag) and add the chicken. Allow the chicken to marinate for at least 30 minutes but ideally overnight in the fridge.
  2. Dredge: Combine all the ingredients for the flour dredge in a bowl. Remove the chicken from the marinade then dredge in the flour mixture – making sure the chicken is well-coated.
  3. Fry and serve: Heat neutral vegetable oil/canola oil in a large skillet or Dutch oven over medium-high heat then add the chicken and cook until golden brown, crisp and cooked through. The chicken will be opaque white throughout when cooked or the internal temperature will be 165°F/75°C on a meat thermometer. Remove from the oil and allow to drain on paper towels then assemble the sandwiches and serve.

Can I make this ahead?

The chicken can be marinated for up to 24 hours in the fridge but the fried chicken is definitely best eaten fresh after frying. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or hot oven until crisp and warm throughout.



What goes well with a fried chicken sandwich?

Fried chicken sandwiches are delicious served on their own as a meal but you can add a variety of side dishes. Fries, potato salad or corn on the cob are all delicious additions.

What is the best oil for frying chicken sandwiches?

Any neutral cooking oil is best for frying as they can handle high temperatures and have a high-smoke point. Canola oil, vegetable oil, sunflower oil, or peanut oil are all good options.

Fried Chicken Recipes

Fried chicken sandwich

Fried chicken and creamy coleslaw sandwich

Crispy, juicy fried chicken is perfection on this sandwich paired with creamy coleslaw. This is the stuff your food dreams are made of.
5 from 6 votes
Print Pin Rate
Course: Chicken, Dinner, Fried chicken, Lunch, Sandwich
Cuisine: American
Keyword: Fried chicken, Fried chicken sandwich
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 681kcal
Author: Alida Ryder
Servings: 6


for the fried chicken

    For the buttermilk marinade

    • 2 cups buttermilk
    • 1 tsp salt
    • ½ tsp cracked black pepper
    • 3 garlic cloves roughly chopped
    • 2 tsp smoked paprika
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 6 boneless, skin-on chicken breasts

    For the flour dredge

    • 3 cups flour
    • 1 tsp salt
    • ½ tsp cracked black pepper
    • 1 tsp smoked paprika
    • 1 tsp dried thyme
    • 1 tsp dried thyme
    • 1 tsp ground coriander
    • ½ tsp celery salt
    • 2 tsp garlic powder

    for the coleslaw

    • 3 cups shredded cabbage I used red
    • 2 carrots grated
    • 2 tablespoons mayonnaise I used Hellman’s
    • 2 tablespoons sour cream
    • juice of 1/2 lemon
    • salt to taste

    to serve

    • buttered brioche rolls


    • Combine all the buttermilk marinade ingredients in a large bowl then add the chicken breasts. Allow to marinade for at least 2 hours but up to 24 hours, refrigerated. 
    • When the chicken has marinated, combine all the ingredients for the flour dredge and mix well. 
    • Remove the chicken from the buttermilk marinade then dredge in the flour, making sure to get the flour packed onto the chicken. 
    • Heat oil in a deep pot. Shake off the excess flour then carefully add the chicken to the hot oil. Cook for 8-10 minutes until the chicken is golden brown and crisp and cooked through. Flip half-way through cooking to allow both sides to brown. 
    • Remove the chicken from the oil and allow to drain before assembling the sandwich. 
    • In the meanwhile, combine all the ingredients for the coleslaw in a bowl and mix well.
    • Toast the brioche rolls then top with the chicken and coleslaw and serve. 


    Calories: 681kcal | Carbohydrates: 62g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 227mg | Sodium: 1629mg | Potassium: 766mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4820IU | Vitamin C: 16.4mg | Calcium: 197mg | Iron: 3.3mg