This fried chicken sandwich recipe has everything I want in a really good chicken sandwich: juicy buttermilk chicken with a deeply crisp coating, creamy Swiss cheese, crunchy tangy slaw, pickles, and plenty of honey Dijon sauce inside a soft brioche bun.
The contrast is what makes it so good. The chicken is hot and crunchy, the cabbage and carrot slaw stays cool and crisp, and the creamy sauce runs into all those little ridges in the fried coating. If you want another chicken sandwich, try my Chicken Pesto Sandwich next. Serve this one with Pineapple Coleslaw, add a fresh side of Corn Salsa, or pour a cold Cucumber Mint Lemonade alongside.
I use buttermilk and egg to help the seasoned flour-cornstarch coating cling to the chicken, while a little baking powder helps give the crust a lighter, crispier texture. The seasoning itself is flexible, so you can use your favorite all-purpose chicken seasoning instead of hunting down one specific blend.
Table of contents
How to Make a Fried Chicken Sandwich
- Prepare the Chicken
If the chicken breasts are very thick, butterfly or gently pound them until the thickest sections are relatively even.
Pat the chicken dry and set aside.
- Make the Buttermilk Mixture
Add the buttermilk, egg, and 1 tablespoon of your favorite all-purpose chicken seasoning to a large bowl.
Whisk until the egg is completely incorporated and the seasoning is evenly dispersed.
Add the chicken breasts and turn them until every piece is thoroughly coated.
Let the chicken sit in the mixture while you prepare the dry coating.
- Make the Crispy Coating
In a wide shallow bowl or plate, combine the all-purpose flour, cornstarch, baking powder, salt, and remaining tablespoon of seasoning mix.
Mix thoroughly so the seasoning is evenly distributed through the flour.
- Bread the Chicken
Working with one piece at a time, lift the chicken from the buttermilk mixture.
Let the heavy excess drip back into the bowl.
Place the chicken into the flour mixture.
Turn the chicken and press the dry coating firmly onto both sides and around the edges.
Make sure every section is well coated.
- Heat the Frying Oil
Pour the peanut oil into a deep, heavy skillet.
Heat over medium to medium-high heat.
If using a frying thermometer, aim for approximately 350°F (175°C) before adding the chicken.
Do not allow the oil to smoke.
- Fry the Chicken
Carefully lower the coated chicken into the hot oil.
Work in batches so the pan is not overcrowded.
Fry until the coating becomes deeply golden and crispy, turning as necessary so both sides cook evenly.
The exact cooking time will depend on the thickness of your chicken.
The thickest part of each chicken breast should reach 165°F (74°C) before serving.
The USDA recommends 165°F as the safe minimum internal temperature for poultry. USDA safe chicken temperature guidance
Transfer the fried chicken to a wire rack.
Do not stack the pieces, because trapped steam can soften that crispy coating.
- Make the Tangy Slaw
Add the shredded cabbage and carrots to a mixing bowl.
In a separate small bowl, combine the mayonnaise, white vinegar, sugar, and salt.
Stir until smooth.
Pour the dressing over the cabbage and carrots.
Toss until everything is evenly but lightly coated.
Keep the slaw chilled until you are ready to build the sandwiches.
- Prepare the Brioche Buns
Slice the buns if needed.
For a little extra texture, lightly toast the cut sides in a dry skillet or with a small amount of butter.
Keep the inside soft rather than toasting the buns until hard.
- Assemble the Fried Chicken Sandwiches
Spread honey dijonnaise over the bottom bun.
Place one piece of crispy fried chicken on top.
Add a slice of Swiss cheese.
Pile on the tangy cabbage and carrot slaw.
Add pickles and pickled jalapeños as desired.
Drizzle with additional honey dijonnaise.
Add cooked bacon if using.
Finish with the top brioche bun and serve immediately
How to Keep Fried Chicken Crispy
A crunchy crust is one of the most important parts of this fried chicken sandwich recipe.
First, do not transfer chicken that is dripping heavily with buttermilk directly into the flour.
You want enough wet mixture on the surface to make the breading stick, but excessive liquid can make the coating thick and gummy.
Press the flour mixture onto the chicken instead of simply tossing the chicken through it once.
That creates the rough little pieces of coating that become especially crunchy during frying.
Oil temperature also matters.
If the oil is too cool, the coating can absorb more oil before it has time to become crisp.
Adding too many pieces at once can also lower the oil temperature quickly, so fry in batches.
Once the chicken is cooked, transfer it to a wire rack instead of stacking the pieces or covering them.
The rack lets steam escape from underneath.
Finally, build your sandwiches immediately before eating. Slaw, pickles, cheese, and sauce all contain moisture, and eventually they will soften even the crispiest fried coating.
Best Sauce for a Fried Chicken Sandwich
The sauce I use for this sandwich is honey dijonnaise.
It works especially well because the fried chicken is salty and rich, while Dijon mustard brings acidity and honey adds a little sweetness.
Spread some over the bottom brioche bun and drizzle a little more over the slaw.
You do not need to drown the sandwich in sauce.
A moderate amount gives you creamy sauce in each bite without immediately making the breading soggy.
For more heat, add pickled jalapeños alongside the sauce.
Why Slaw Works So Well on Fried Chicken Sandwiches
A chicken slaw sandwich gives you two completely different textures in every bite.
The fried chicken is hot, rich, and crunchy, while shredded cabbage and carrot are cool and crisp.
White vinegar in the dressing adds acidity that helps cut through the fried coating, cheese, and creamy sauce.
A small amount of sugar balances that acidity.
The most important thing is not overdressing the slaw.
You want crisp vegetables coated in dressing rather than cabbage sitting in a pool of mayonnaise.
Common Mistakes to Avoid
- Using very thick chicken breasts: The coating can become too dark before the center is fully cooked.
- Using too little seasoning: Season both the wet mixture and the dry coating so flavor runs through the whole crust.
- Thinking you need one specific seasoning brand: Any good all-purpose chicken seasoning can work.
- Skipping the cornstarch: The finished breading will have a different, slightly heavier texture.
- Not pressing on the flour coating: Pressing helps create a thicker, crunchier crust.
- Starting with cool oil: The breading can absorb excess oil.
- Overcrowding the pan: Fry in batches to keep the oil temperature more stable.
- Cooking by color alone: Golden chicken still needs to reach 165°F (74°C) internally.
- Stacking freshly fried chicken: Steam trapped between the pieces softens the breading.
- Overdressing the slaw: Excessive moisture can make the sandwich soggy.
- Building sandwiches too early: Assemble right before serving.
What to Serve with Fried Chicken Sandwiches
This crispy sandwich is rich and filling, so fresh or crunchy sides work particularly well.
Try serving it with coleslaw, French fries, potato wedges, roasted potatoes, corn salsa, cucumber salad, roasted broccoli, pickles, or a simple green salad.
Fresh and acidic sides help balance the fried chicken and creamy sauce.
For a casual dinner or game-day meal, put the crispy chicken, brioche buns, cheese, slaw, pickles, jalapeños, and sauce on the table separately.
Everyone can build their sandwich exactly how they like it.
FAQs
Coat chicken breast in a mixture of buttermilk, egg, and chicken seasoning.
Dredge it in flour, cornstarch, baking powder, salt, and additional seasoning, then fry until crispy and cooked through.
Serve inside a brioche bun with Swiss cheese, slaw, pickles, and honey Dijon sauce.
You can use almost any all-purpose chicken seasoning you enjoy.
I have used different brands and had great results each time.
Look for blends containing spices such as paprika, black pepper, garlic powder, onion powder, and similar savory seasonings.
Cornstarch in the coating, properly heated frying oil, avoiding overcrowding, and draining the chicken on a wire rack all help create and maintain a crisp crust.
Honey dijonnaise works particularly well in this recipe.
It adds creaminess, acidity, and a small amount of sweetness that balances the salty fried chicken.
Yes. Boneless, skinless chicken thighs can also work.
Cooking time will vary according to thickness, so check the internal temperature before serving.
You might also like
More Recipes To Try
Swipe to see all 5 recipes
Crispy Fried Chicken Sandwich with Tangy Slaw
Ingredients
Equipment
Method
- If necessary, butterfly or gently pound the chicken breasts so the thickest sections are relatively even.
- In a large bowl, whisk together the buttermilk, egg, and 1 tablespoon all-purpose chicken seasoning.
- Add the chicken and turn until thoroughly coated.
- In a shallow dish, combine the flour, cornstarch, baking powder, salt, and remaining tablespoon of chicken seasoning.
- Lift one piece of chicken from the wet mixture and let the heavy excess drip away.
- Place the chicken into the dry mixture and coat thoroughly, pressing the breading firmly onto both sides.
- Repeat with the remaining chicken.
- Heat the peanut oil in a deep skillet to approximately 350°F (175°C).
- Carefully fry the chicken in batches, turning as needed, until the coating is deeply golden and crispy.
- Check that the thickest part of each piece reaches 165°F (74°C).
- Transfer the chicken to a wire rack and let the excess oil drain.
- Combine the shredded cabbage and carrots in a bowl.
- Stir together the mayonnaise, white vinegar, sugar, and salt.
- Add the dressing to the vegetables and toss until lightly coated.
- Lightly toast the brioche buns if desired.
- Spread honey dijonnaise over the bottom buns.
- Add the crispy chicken and Swiss cheese.
- Top with tangy slaw, pickles, and optional jalapeños or bacon.
- Drizzle with more honey dijonnaise, add the top bun, and serve immediately.
Nutrition
Video
Tried this recipe?
Let us know how it was!Estimated reading time: 9 minutes
