Fried Chicken With Coleslaw Recipe

Brine/Marinate

Rinse and pat-dry the chicken pieces. In a large bowl, combine buttermilk and hot sauce. Submerge the chicken in the buttermilk, cover, and refrigerate for at least 4 hours or ideally overnight to tenderize and flavor.

Dry Mix

In a large shallow dish or bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne (if using), and baking powder. This mixture will create a crisp crust.

Dredge

Set up a dredging station: beat eggs in a shallow bowl. Remove a piece of chicken from the buttermilk, let excess drip off, dip into the beaten egg, then press thoroughly into the flour mixture so it is well coated. For extra-crispy chicken, double-dip: after the first flour coating, dip again briefly in buttermilk or egg and then back into the flour. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Heat Oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 3–4 inches (roughly filling the pot 1/3 to 1/2 full). Heat the oil to 170–175°C (340–350°F) measured with a thermometer. If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 60 seconds.

Fry

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil skin-side down. Fry thighs/legs for 12–15 minutes and breasts (bone-in) 14–18 minutes, turning once after 6–8 minutes, until coating is deep golden brown and internal temperature reaches 74°C (165°F). Keep oil temperature between 160–175°C (320–350°F) by adjusting heat. Use a slotted spoon or spider to transfer chicken to a wire rack set over a baking sheet to drain and stay crisp. If pieces are browning too quickly, reduce heat and finish in a 175°C (350°F) oven until cooked through.

Rest

Let the fried chicken rest 5–10 minutes before serving to allow juices to redistribute.

Prepare vegetables: thinly shred the green and red cabbage (a mandoline or sharp knife works well) and grate the carrot. Place cabbage and carrot in a large bowl with sliced green onion.

Make dressing: in a smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and lemon juice (if using) until smooth and slightly tangy. Taste and adjust acidity or sweetness to preference.

Combine: pour the dressing over the shredded vegetables and toss thoroughly to coat. Let the coleslaw sit in the refrigerator at least 20–30 minutes to meld flavors. Before serving, taste and adjust seasoning (add a little more salt, vinegar, or sugar if needed).

Toast croissants or buns: spread butter on cut sides and toast in a skillet or under a broiler until golden.

Assemble (sandwich option): place fried chicken piece on the bottom croissant or bun, top with a generous scoop (about 1/2 cup) of coleslaw and add pickles as desired. Serve remaining chicken pieces alongside more coleslaw for a plate.