Buttermilk Fried Chicken Slaw

This buttermilk fried chicken with creamy slaw is all about crispiness and comfort It is a classic Southern meal with juicy golden chicken and cool tangy cabbage slaw that turns any ordinary dinner into a celebration

I first made this for a backyard cookout and everyone hovered around the fryer waiting for the next batch The excitement and the scent of golden crust truly made the afternoon special

Ingredients

• Chicken pieces with skin and bones: add big flavor and keep the meat moist Look for fresh local chicken if possible
• Buttermilk: provides tenderness and tang Try to use whole buttermilk for richness
• Hot sauce (optional): brings subtle heat to the marinade Choose a favorite brand for personal flair
• Kosher salt: delivers savory depth and seasons every layer
• Black pepper: offers a hint of sharpness freshly cracked works best
• All-purpose flour: gives a classic crunchy crust Sift for extra lightness if you can
• Paprika: infuses mild smokiness Use sweet or smoked for different tastes
• Garlic powder and onion powder: pack in savory umami pick a good quality brand for punchy flavor
• Cayenne pepper (optional): for a spicy kick just a pinch transforms the crust
• Vegetable oil: best for frying Use a neutral oil like peanut or canola for clean flavor
• Green cabbage and purple cabbage: together create color and crunch Pick tightly packed heads for the best texture
• Carrot: brightens the slaw with color and sweetness Grate fresh for tenderness
• Green onions: boost freshness and subtle zing slice them thin for even distribution
• Mayonnaise: forms the creamy base Use real mayo for rich taste
• Sour cream: adds tang and smoothness Greek yogurt is a great substitute for extra tang
• Apple cider vinegar: sharpens the dressing look for raw unfiltered for deeper flavor
• Dijon mustard: unites everything with gentle bite choose high quality for a smooth taste
• Sugar: is a tiny touch that rounds the acidity out organic sugar is ideal
• Salt and pepper: round out the seasoning always taste and adjust to preference

Instructions

Make the Marinade:

In a large bowl whisk together buttermilk hot sauce salt and black pepper Submerge the chicken pieces in the mixture and turn them to coat each side thoroughly Cover the bowl and refrigerate for at least four hours overnight gives the juiciest results

Prepare the Seasoned Flour:

In a wide shallow dish mix together flour paprika garlic powder onion powder cayenne if using and a pinch of salt Stir with a fork to blend all the seasonings evenly into the flour

Dredge the Chicken:

Remove your chicken from the marinade letting extra liquid drip away but keep the coating on each piece Dredge every piece in the seasoned flour pressing firmly so a thick crust forms on all sides Arrange coated chicken pieces on a wire rack while you heat the oil

Heat the Oil:

Pour vegetable oil into a large deep skillet or Dutch oven until it is about two inches deep Set the pan over medium heat and use a thermometer to bring the oil up to three hundred fifty degrees Fahrenheit This ensures crisp crust without absorbing excess oil

Fry the Chicken:

Working in batches gently lay a few pieces of floured chicken into the hot oil Do not crowd the pan Turn each piece occasionally using tongs to ensure even browning Fry for twelve to fifteen minutes per batch or until the outside is deeply golden and crunchy and the internal temperature reaches one hundred sixty five degrees Fahrenheit Transfer finished pieces to a plate lined with paper towels to drain any excess oil

Make the Creamy Slaw:

In a big mixing bowl whisk together mayonnaise sour cream apple cider vinegar Dijon mustard sugar a pinch of salt and pepper until silky smooth Stir in shredded cabbages grated carrot and sliced green onions Toss everything until the vegetables are all coated in creamy dressing Cover and chill until serving time

Serve:

Place hot pieces of fried chicken on a platter with a generous heap of fresh cold slaw on the side Let the crispy and the creamy come together for the perfect bite

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For me the best part is how the mustard in the slaw lifts all the flavors My family loves grabbing a second helping and those leftovers rarely last till the next day

Storage Tips

Always let fried chicken cool to room temperature then store in an airtight container in the refrigerator for up to three days For extra crispiness reheat in the oven at three hundred seventy five degrees Fahrenheit on a wire rack until hot Slaw should be stored separate from chicken and stirred before serving to keep it fresh

Ingredient Substitutions

No buttermilk on hand Combine one cup milk with one tablespoon vinegar or lemon juice and let stand for five minutes For gluten free needs use a cup for cup gluten free flour blend and double check that the spices and sauces are also gluten free Greek yogurt swaps easily for sour cream in the slaw

Serving Suggestions

Pile the chicken on a platter with a heap of slaw and serve alongside cornbread or buttermilk biscuits For a picnic pack everything cold and serve at the park For a party offer extra dipping sauces on the side like spicy honey or ranch

Cultural and Historical Context

Buttermilk fried chicken is a staple of Southern hospitality Deep fried with a tangy marinade it is beloved throughout the American South and often found at family gatherings and Sunday suppers Slaw offers a cool counterpoint especially during hot summers This tradition stretches back generations and always brings people together around the table

Seasonal Adaptations

In spring try adding thinly sliced radishes or sweet snap peas to the slaw Summer tomatoes and fresh corn kernels bring new brightness to the meal During colder months replace some cabbage with shredded Brussels sprouts for a heartier crunch

Some Helpful Notes

Let chicken come to room temperature for twenty minutes before frying for even cooking Double dredging the chicken flour can give an even crisper crust Keep the oil temperature steady for perfect results every time

Success Stories

Many home cooks have used this recipe for first big family dinners backyard parties and potlucks The secrets are patience with the marinade and not crowding the pan I love hearing how homemade fried chicken brings back childhood memories for so many friends

Freezer Meal Conversion

You can bread and fry chicken in advance cool it completely and then freeze on a tray Once solid freeze in bags To serve bake from frozen at three hundred seventy five degrees Fahrenheit until crispy and hot While fresh slaw is best made the day of you can prep the vegetables in advance and mix dressing just before eating

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Buttermilk fried chicken and creamy slaw can turn any meal into a celebration Enjoy the crunch comfort and flavor in every single bite

Common Recipe Questions

→ How long should the chicken marinate in buttermilk?

For best tenderness and flavor, marinate the chicken for at least 4 hours or overnight in the refrigerator.

→ What oil is best for frying the chicken?

Vegetable oil is recommended for frying as it can handle high heat and gives a crisp, golden finish.

→ How can I make the slaw more tangy?

Try swapping sour cream for Greek yogurt or adding extra apple cider vinegar to enhance tanginess in the slaw.

→ How do I know when the chicken is cooked through?

Chicken is fully cooked when the internal temperature reaches 165°F (74°C) and the coating is golden brown.

→ Can I make this gluten-free?

Use a gluten-free flour blend instead of all-purpose flour for dredging to keep the dish gluten-free.

→ What can I serve alongside this dish?

Southern classics like buttermilk biscuits, cornbread, or a crisp lager pair beautifully with this meal.