Buttermilk Fried Chicken Slaw (Print Version)

Golden buttermilk fried chicken served alongside creamy, crisp cabbage slaw—a true Southern comfort dish.

# What You’ll Need:

→ Buttermilk Fried Chicken

01 - 8 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce (optional)
04 - 1 tablespoon kosher salt
05 - 1 teaspoon ground black pepper
06 - 2 cups all-purpose flour
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon cayenne pepper (optional)
11 - Vegetable oil, for frying

→ Creamy Slaw

12 - 4 cups shredded green cabbage
13 - 1 cup shredded purple cabbage
14 - 1 large carrot, grated
15 - 3 green onions, thinly sliced
16 - 1/3 cup mayonnaise
17 - 2 tablespoons sour cream
18 - 1 tablespoon apple cider vinegar
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon sugar
21 - Salt and black pepper, to taste

# How to Make It:

01 - In a large mixing bowl, whisk together buttermilk, hot sauce (if using), kosher salt, and ground black pepper. Submerge chicken pieces, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for maximum tenderness.
02 - In a shallow dish, combine all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt. Mix thoroughly to ensure even distribution of seasonings.
03 - Remove each chicken piece from the marinade, allowing excess liquid to drip off. Dredge thoroughly in the seasoned flour, pressing to coat all sides. Arrange coated pieces on a wire rack.
04 - In a large, deep skillet or Dutch oven, pour vegetable oil to a depth of about 2 inches. Heat oil over medium-high heat until a thermometer registers 350°F.
05 - Working in batches to avoid crowding, fry chicken pieces in hot oil, turning occasionally, until golden brown and the internal temperature reaches 165°F (about 12–15 minutes per batch). Transfer fried chicken to a plate lined with paper towels to drain excess oil.
06 - In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Add shredded green and purple cabbage, grated carrot, and sliced green onions. Toss to combine thoroughly. Refrigerate until serving.
07 - Plate hot fried chicken alongside chilled creamy slaw for immediate enjoyment.

# Additional Tips::

01 -
  • Crispy chicken and refreshing slaw create the perfect bite every time
  • Marinating in buttermilk leaves the chicken unbelievably juicy and tender
  • Perfect for gatherings or weeknight cravings alike
  • Can be made ahead and feeds a hungry crowd with ease
02 -
  • Extra juicy thanks to the long buttermilk soak
  • High in protein and completely satisfying
  • Slaw can be made ahead and keeps fresh for days
  • The combination of crunchy crust and cool creamy slaw never gets old
03 -
  • Always use a thermometer to keep your frying oil at the right temperature
  • Season every layer of the chicken from the marinade to the crust for the most flavorful bite
  • Let the fried chicken rest on a wire rack rather than paper towels so it stays extra crispy

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