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.
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
Servings 6
Calories 681kcal
Author Alida Ryder


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