Fried Chicken Sandwich with coleslaw (No Buttermilk)

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This fried chicken sandwich with coleslaw is a dream summer meal! Crispy fried chicken without buttermilk is deep fried until golden brown then served on a brioche bun with homemade creamy coleslaw and dill pickles! Perfect any weeknight this is the best fried chicken sandwich recipe!

Close image of a fried chicken sandwich.

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Crispy fried chicken and coleslaw are a dream combination. The cool, crunchy, and creamy coleslaw paired with the tender and juicy chicken and tangy dill pickles is literally perfection in every bite!

You guys love fried chicken – I mean what can get better than a plate of homemade fried chicken? Nothing. 

My dairy-free fried chicken has been a top post for several months now and you know I had to make it until a sandwich. This crispy chicken sandwich taken to the beach, lake, picnics, or simple weeknight meals is simply the best thing ever!

Side view of chicken sandwich with a knife sticking out of the top.

Check out these other dairy-free fried chicken recipes if you love fried chicken! 

Recipe Ingredients

Overhead image of chicken fried chicken on a plate with coleslaw and pickles near by.

Easy and simple ingredients to make these crispy fried chicken sandwiches with creamy coleslaw.

Chicken – I used chicken breasts sliced in half horizontally but you could also use, chicken thighs or chicken cutlets.

All-purpose flour – for the breading.

Seasonings cayenne pepper, onion powder, dried thyme, dried rosemary, garlic powder, black pepper.

Eggs – to help the breading stick to the chicken and to keep the chicken moist while it cooks. 

Vegetable oil – I used olive oil but you could also use avocado oil

Shredded cabbage and carrots – to make the coleslaw. I used green cabbage but you could also use a mix of green and purple cabbage as well. 

Homemade coleslaw dressing – mayo, yellow mustard, ground celery seed, apple cider vinegar, apple juice, salt, and black pepper.

Brioche buns So soft, slightly sweet, and perfect to use to make these crispy chicken sandwiches. 

Toppings dill pickles and extra mayo.

How To Make Fried Chicken Sandwiches with Slaw

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Making the fried chicken

Chicken drenching process.
Floured chicken cutlet in the egg mixture.
Battered chicken on wire rack.

Step one. In a large bowl add salt and chicken breasts. Toss to coat. In another large bowl add flour and seasonings, and into a shallow dish add whisked eggs.

Step two. Using tongs and working with one piece at a time dip the chicken into the seasoned flour mixture, then the egg mixture then back to the flour, shaking off any excess. Set on a sheet pan then repeat with remaining chicken pieces. 

Step three. Heat a large cast iron skillet or Dutch oven on medium-high heat with several inches of oil. Check the temperature of the oil by sprinkling it with a pinch of flour. If it sizzles and bubbles then the oil is hot enough to use.

Crispy chicken fried chicken breast on a wire rack.

Step four. Gently place the chicken in the oil to fry on each side for 3 – 5 minutes or until golden brown and the internal temperature reaches at least 165 degrees Fahrenheit. Using a slotted spoon, set the cooked chicken on a wire rack to drain, then repeat with the remaining chicken. 

Making the slaw

Traditional coleslaw recipe ingredients on a table.

Step one. Cut and shred the cabbage and carrots then place in a large bowl, mixing to combine. 

Step two. In a medium-sized bowl, whisk together the coleslaw dressing ingredients. Taste and adjust for seasoning if necessary. 

Step three. Pour dressing over the coleslaw right before you are ready to serve. Or if you like your coleslaw a little softer, make the slaw 30 minutes – 1 hour ahead of time. 

Easy coleslaw with dressing on a plate.

Assembling the sandwiches

Close up on a bowl of coleslaw.

Step one. On the bottom sandwich bun spread a little bit of mayo. Top with a piece of fried chicken, coleslaw, pickles, and finally the top bun with a bit more mayo.  

Side view of chicken sandwich with pickles.

Step two. Serve and enjoy!

Serving Suggestions

  • French fries or crinkle-cut fries
  • BBQ sauce or hot sauce
  • Red onions
  • Dill Pickles
  • Lettuce
  • Sliced tomatoes

Variations

Chick Fil a Inspired. Marinade the chicken in pickle juice like Chick Fil A does for 30 minutes to 1 hour before drenching and frying. It will help to tenderize the chicken even more and give it a nice flavor. You can keep or skip the coleslaw and serve it with extra dill pickles. 

Some like it hot. Make this a spicy fried chicken sandwich by sprinkling the chicken with cayenne pepper before drenching and adding an extra teaspoon of cayenne pepper to the flour mixture. 

Toasty. Toast the buns with some butter for extra crunch and texture. 

Recommended Tools

Large skillet or Dutch oven for frying. Use cast iron to give a crispy crust to the chicken.

2 pairs of tongs, one for the wet steps and one for the dry steps. 

Shallow dish or bowl, I like to use these pie pans from Pyrex for the egg mixture.

Kitchen thermometer

2 baking sheets, one for the raw chicken and one for the uncooked chicken

Wire rack, to drain the cooked chicken. 

Large bowls, one for the chicken and one for the coleslaw

Kitchenaid shredder attachment, to easily shred the cabbage and grate the carrots. Especially helpful if you are making a big batch!

Side view of fried chicken sandwich on a plate with coleslaw.

Pro Tips

If your chicken pieces are too thick, it’s a good idea to pound them with a meat mallet so they cook more evenly. 

If you want a cruncher coleslaw for best results, toss the cabbage and carrots with the dressing right before serving. 

How To Store/ Reheat

Storing. Store any leftover chicken and coleslaw in separate air-tight containers. Keep the chicken in the fridge for up to 3 days and the slaw for 3-5 days.

Reheating. Reheat chicken in the oven at 400 degrees Fahrenheit for 10 – 15 minutes or until hot. If you have a “quick bake” setting on your oven that’s even better to get it the chicken crispy again.

Frequently Asked Questions  —

What goes best with a fried chicken sandwich?

Anything that’s delicious with regular fried chicken will pair wonderfully with these fried chicken sandwiches. Homemade coleslaw, mac and cheese, french fries, or your favorite salad.

What is the best topping for a chicken sandwich?

Pickles, honey mustard, chipotle mayo, coleslaw, red onions, or whatever you want and it will be good on this sandwich!

Should I use a thigh or breast for chicken sandwiches?

This is up to personal preference. For this recipe, I used a chicken breast and it came out super delicious. You just have to make sure to use a chicken cutlet so it cooks evenly and still turns out juicy. 

Chicken thighs are always delicious and would be a great option for this recipe as well!

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Have a blessed day!

Close image of a fried chicken sandwich.

Fried Chicken Sandwich with coleslaw (No Buttermilk)

This fried chicken sandwich with coleslaw is a dream summer meal! Crispy fried chicken without buttermilk is deep fried until golden brown then served on a brioche bun with homemade creamy coleslaw and dill pickles!
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Course: Dinner
Cuisine: American/ Southern
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 4 sandwiches
Calories: 940kcal
Cost: $15

Ingredients

Fried Chicken

  • 2 large chicken breasts split in half horizontally or 4 chicken cutlets
  • 2 teaspoon salt divided
  • Chicken seasonings
  • 1 ½ cup all-purpose flour
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 teaspoon ground paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 3 large eggs
  • Oil for frying I used olive oil
  • Homemade Coleslaw
  • 2 lb green and/or red cabbage shredded
  • 3 large carrots grated

Homemade Coleslaw

  • 1 cup mayo
  • 2 tablespoon apple cider vinegar
  • 2 - 3 tablespoon apple juice
  • 1 - 1 ¼ teaspoon yellow mustard
  • 1 ½ teaspoon ground celery seed
  • ½ teaspoon salt
  • ¾ teaspoon ground black pepper

Instructions 

Making the fried chicken

  • In a large bowl add salt and chicken breasts. Toss to coat. In another large bowl add flour and seasonings, and finally, into a shallow dish add the whisked eggs. Have a sheet pan nearby as well.
  • Using tongs and working with one piece at a time dip the chicken into the seasoned flour mixture, then the egg mixture then back to the flour, shaking off any excess. Set on a sheet pan then repeat with remaining chicken pieces. 
  • Heat a large cast iron skillet or Dutch oven on medium-high heat with several inches of oil. Check the temperature of the oil by sprinkling it with a pinch of flour. If it sizzles and bubbles then the oil is hot enough to use.
  • Gently place the chicken into the oil. Fry on each side for 3 - 5 minutes or until golden brown and the internal temperature reaches at least 165 degrees Fahrenheit. Using a slotted spoon, set the cooked chicken on a wire rack to drain, then repeat with the remaining chicken.

Making the slaw

  • Mix the cabbage and carrots together in a large mixing bowl.
  • Next, in a medium-sized bowl, whisk together the coleslaw dressing ingredients. Tasting and adjusting for seasoning if necessary.
  • Pour dressing over the coleslaw right before you are ready to serve. Or if you like your coleslaw a little softer, make the slaw 30 minutes - 1 hour ahead of time.

Assembling the sandwiches

  • On the bottom sandwich bun spread a little bit of mayo. Top with a piece of fried chicken, coleslaw, pickles, and finally the top bun with a bit more mayo. 
  • Serve and enjoy!

Notes

Storing. Store any leftover chicken and coleslaw in separate air-tight containers. Keep the chicken in the fridge for up to 3 days and the slaw for 3-5 days.
Reheating. Reheat chicken in the oven at 400 degrees Fahrenheit for 10 - 15 minutes or until hot. If you have a “quick bake” setting on your oven that’s even better to get it the chicken crispy again.

Nutrition

Calories: 940kcal | Carbohydrates: 78g | Protein: 42g | Fat: 51g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 2293mg | Potassium: 1180mg | Fiber: 10g | Sugar: 14g | Vitamin A: 8675IU | Vitamin C: 88mg | Calcium: 233mg | Iron: 7mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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