If summer had a flavor, I’m convinced it would taste like Summertime Fried Chicken Sandwiches with Tangy Slaw. This recipe is everything you crave on a warm, sunny day: crispy, juicy chicken, a pillowy brioche bun, and a slaw that’s just the right balance of crunch and zing. Whether you’re planning a backyard picnic or a casual family get-together, these sandwiches are guaranteed to steal the show. What I love is that each bite bursts with texture and flavor, thanks to a classic buttermilk marinade for the chicken and a quick-coleslaw that brightens up your plate instantly. Make them once and you’ll want them to be your new summer staple!

Summertime Fried Chicken Sandwiches with Tangy Slaw Recipe - Recipe Image

Ingredients You’ll Need

While the star of Summertime Fried Chicken Sandwiches with Tangy Slaw might be the golden chicken, every ingredient plays an important role in building layers of flavor and texture. From the simple spices to the zippy slaw, each adds its own pop of color or punch of taste—no ingredient left behind!

Chicken thighs: Boneless, skinless thighs are juicy and hold up beautifully to frying, making each sandwich extra satisfying.
Buttermilk: This tangy base tenderizes the chicken and sets the stage for an irresistible crust.
Hot sauce: A teaspoon brings subtle heat that sings through every bite.
All-purpose flour: The backbone of a crispy fried coating—tried and true.
Cornstarch: Mixing this with flour guarantees a lighter, crunchier shell for your chicken.
Paprika: Adds a gentle smokiness and rich color to the coating.
Garlic powder: Infuses the chicken with a layer of savory depth.
Onion powder: Rounds out the seasoning blend for a well-balanced bite.
Salt and pepper: Adjust to taste; essential for bringing all the flavors to life.
Vegetable oil: Perfect for frying, yielding that beautiful crisp without overpowering the flavors.
Brioche buns: Their soft, slightly sweet texture complements the crispy chicken exceptionally well.
Mayonnaise: Creamy and rich, this is the base for your sandwich spread.
Dijon mustard: Brings a tangy, sharp flavor kick to the spread.
Green cabbage: Shredded, it brings that cool, satisfying crunch to the slaw.
Carrots: Add color, crunch, and natural sweetness to the slaw.
Apple cider vinegar: The secret to a tangy, quick-pickled flavor in your slaw.
Honey: Balances the vinegar and enhances all the natural vegetable sweetness.
Olive oil: Marries everything together in the slaw, adding a silky finish.
Sliced pickles: Essential for a zippy, briny bite in every sandwich.

How to Make Summertime Fried Chicken Sandwiches with Tangy Slaw

Step 1: Marinate the Chicken

In a large bowl, whisk the buttermilk and hot sauce together. Add the chicken thighs, covering them well in the mixture. This is your shortcut to extra-juicy, flavorful fried chicken—the kind that stays tender on the inside while turning golden-crisp on the outside. Cover and refrigerate for at least an hour, and if you have a little more time, let it marinate overnight for maximum flavor.

Step 2: Prepare the Dredge

While your chicken soaks up flavor, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. This mix delivers both crunch and deep flavor. Make sure to season it generously—that’s what makes Summertime Fried Chicken Sandwiches with Tangy Slaw so tempting!

Step 3: Bread the Chicken

Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each thigh in the flour mixture, firmly pressing so every nook and cranny gets coated. This is how you guarantee an ultra-crispy crust that stays put after frying.

Step 4: Fry to Perfection

Pour vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). Fry the chicken thighs in batches—about 6 to 8 minutes per side—turning just once. You want an even, deep golden exterior and tender, juicy meat inside. Let the fried chicken rest on a wire rack to stay crisp while you tackle the rest of your components.

Step 5: Make the Tangy Slaw

In a large bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper. This simple dressing draws out the best in your freshly shredded cabbage and carrots. Toss everything together until it’s evenly coated—this slaw brightens up the hearty sandwich and plays off the richness of the fried chicken.

Step 6: Prepare the Sandwich Spread

Stir together mayonnaise and Dijon mustard in a small bowl. This creamy spread is subtle but essential—it adds the perfect touch of zest between your toasted buns and that perfect fried chicken thigh.

Step 7: Assemble the Sandwiches

Toast the brioche buns until lightly golden and warm. Slather both cut sides with the mayo-mustard sauce, then add a generous layer of fried chicken. Pile on the tangy slaw, top with extra pickles, and cap it with the other half of your bun. There’s just something about this stack that’s utterly irresistible—the true spirit of Summertime Fried Chicken Sandwiches with Tangy Slaw in every bite.

How to Serve Summertime Fried Chicken Sandwiches with Tangy Slaw

Garnishes

Add a handful of fresh herb leaves like parsley or dill, or a scatter of red pepper flakes if you like heat. Even a few extra pickles on the side are a big hit! Not only do these little touches round out the flavors, but they also make your Summertime Fried Chicken Sandwiches with Tangy Slaw look extra inviting on the table.

Side Dishes

These sandwiches are practically begging to be paired with classic, sun-loving sides. Think crunchy kettle chips, corn on the cob, or a slice of juicy watermelon. Potato salad or simple grilled veggies also work perfectly, making your picnic or dinner feel complete and absolutely effortless.

Creative Ways to Present

If you’re hosting a group, serve Summertime Fried Chicken Sandwiches with Tangy Slaw slider-style on mini brioche buns for a build-your-own bar. Or, pile the fried chicken on a platter, keep the slaw and buns on the side, and let everyone make their own just as they like it. It’s relaxed, communal, and so much fun!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover chicken or slaw, store them separately in airtight containers in the fridge. The fried chicken will keep for up to three days, and the slaw is happiest if eaten within a day or two so it stays crunchy and bright.

Freezing

Fried chicken is freezer-friendly. Let it cool completely, then wrap tightly and freeze for up to a month. Skip freezing the slaw or assembled sandwiches, since cabbage doesn’t fare well after thawing and the buns can get soggy.

Reheating

To bring back the best crunch, reheat fried chicken in a 375°F (190°C) oven for 10 to 15 minutes—the skin will crisp right up! Avoid the microwave if possible, as it softens the breading. Assemble your sandwich with fresh buns and slaw for that just-made taste.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are naturally more juicy and tender, chicken breasts work well too—just adjust the frying time so they don’t dry out. Either way, Summertime Fried Chicken Sandwiches with Tangy Slaw will be delicious.

What’s the secret to keeping the chicken crispy?

The secret is a double layer of coating (thanks to the flour and cornstarch) and letting the fried chicken rest on a wire rack after cooking, not directly on paper towels. That way, the underside stays crisp until you build your sandwich.

Can I make the tangy slaw ahead of time?

Yes, and I actually recommend it! The slaw’s flavor deepens if it sits for a few hours—or even overnight. Just keep it covered in the fridge and toss again before serving, so everything is fresh and evenly dressed.

Is this recipe spicy?

It has a gentle kick from the hot sauce, but nothing overwhelming. If you love extra heat, add cayenne pepper to the flour mixture or slip a few jalapeño slices onto your sandwich.

Can I air fry the chicken instead of deep frying?

You sure can! Spray the coated chicken lightly with oil and air fry at 390°F (200°C) for 15-18 minutes, flipping halfway. The crust won’t be identical to deep fried, but it’ll still be wonderfully crunchy and satisfying.

Final Thoughts

I hope you’re as excited as I am to bite into Summertime Fried Chicken Sandwiches with Tangy Slaw. There’s simply nothing like the marriage of crispy chicken and refreshing slaw on a toasted bun. Invite some friends over, pile these high, and watch them disappear in a flash. Get ready for summer’s ultimate sandwich experience—enjoy every crunchy, tangy bite!

Summertime Fried Chicken Sandwiches with Tangy Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Savor the flavors of summer with these Summertime Fried Chicken Sandwiches with Tangy Slaw. Crispy fried chicken nestled in a brioche bun, topped with a zesty slaw and pickles, this recipe is a perfect blend of textures and flavors.

Ingredients

Scale

For the Fried Chicken:

4 boneless, skinless chicken thighs
1 cup buttermilk
1 teaspoon hot sauce
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Vegetable oil for frying

For the Tangy Slaw:

2 cups shredded green cabbage
1/2 cup shredded carrots
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper to taste

For Assembly:

4 brioche buns
1/4 cup mayonnaise
1 tablespoon Dijon mustard
Sliced pickles for serving

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Instructions

Marinate the Chicken: Whisk buttermilk and hot sauce in a bowl. Add chicken thighs, marinate for at least 1 hour.
Prepare the Coating: Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Fry the Chicken: Dredge marinated chicken in the flour mixture and fry until golden and cooked through.
Make the Slaw: Toss cabbage and carrots with apple cider vinegar, honey, olive oil, salt, and pepper.
Assemble the Sandwiches: Toast brioche buns, spread with mayo-mustard sauce, add fried chicken, slaw, and pickles.