There’s nothing quite like biting into a perfectly crisp fried chicken sandwich—golden, juicy, and stacked high with creamy slaw on a soft, buttery brioche bun. But let’s be honest: the idea of making one at home can feel intimidating.
Deep frying? Messy. Slaw prep? Time-consuming. But what if I told you that you could have this drool-worthy sandwich on your plate in under 45 minutes—with minimal fuss and no fancy equipment?
This is your go-to weeknight fried chicken fix—crispy, flavorful, and shockingly easy to whip up. Whether you’re cooking for yourself, your family, or trying to impress your weekend crowd, this sandwich delivers big flavor without big effort.
And don’t worry—there’s no buttermilk brining overnight, no complex dredging station, and no need to deep fry in a gallon of oil. Just simple ingredients, quick steps, and a payoff that tastes like you ordered it from your favorite local spot.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken thighs (or breasts, pounded thin)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 large egg
- 1/4 cup milk
- Vegetable oil for shallow frying
For the Slaw:
- 1 1/2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt & pepper to taste
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tbsp hot sauce (or more to taste)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
To Assemble:
- 2 brioche buns, lightly toasted
- Bread & butter pickles (optional, but highly recommended)
Step-by-Step Instructions
1. Prep the Slaw
Start with the easiest flavor-booster: the slaw. In a medium bowl, combine cabbage, carrots, mayo, vinegar, sugar, and a pinch of salt and pepper. Toss everything until well coated. Set it in the fridge while you cook—it gets better as it sits.
Shortcut Tip: You can use a bagged coleslaw mix to save even more time.
2. Make the Spicy Mayo
In a small bowl, mix together the mayonnaise, hot sauce, Dijon mustard, and garlic powder. Taste and adjust the heat to your liking. Set aside—you’ll slather this on the buns later.
3. Set Up Your Dredge Station
In one shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, pepper, and cayenne. In another, beat the egg with milk to make your wet batter.
Take each piece of chicken, dip it into the dry mix, then into the egg mixture, and then back into the dry for that extra crunch. Press the flour coating onto the chicken so it sticks.
4. Fry Until Crispy & Golden
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Once the oil sizzles when flicked with a drop of water, add the chicken.
Fry each piece for about 3–4 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to a paper towel-lined plate and season with a pinch of salt while hot.
No thermometer? No problem. Just make sure the chicken is golden and the juices run clear.
5. Toast the Buns
Don’t skip this step. A lightly toasted brioche bun takes this sandwich from good to gourmet. Use a dry skillet or a dab of butter—your call.
6. Build Your Sandwich
Here’s how it all comes together:
- Slather the bottom bun with spicy mayo.
- Add a handful of slaw.
- Place your crispy chicken on top.
- Add pickles if using.
- Spread more spicy mayo on the top bun.
- Press gently, and try not to devour it in two bites.
This Fried Chicken & Slaw Brioche is the kind of recipe that instantly enters your weekly rotation. It’s fast, fun, and tastes like comfort food turned restaurant-quality. So next time you’re tempted to order delivery—remember: you’ve got this crispy masterpiece in your back pocket.
Want a version with a twist (like honey butter, pickle brine, or Nashville-style heat)? Just holler—I’ve got variations ready to go!
Leave a comment