Summertime Fried Chicken Sandwiches with Tangy Slaw

By Lindsay from Pinch of Yum

Not much to see here, guys.

Just THE BEST CHICKEN SANDWICH EVER. Should we keep talking?

You guys, these sandwiches are the stuff of legends. I mean, I cannot count the number of group texts that have gone back and forth dissecting every last crumb and flavor of this sandwich.

People have their opinions about chicken sandwiches, I know, and admittedly I don’t have Southern roots or anything so I … kind of don’t know what I’m doing. Except I do know what I think tastes good, and I think these are amazing.

I started with a brioche bun – just the right amount of fluffy lightness, and I spread them with butter and toasted them in the oven so they had a little structure to them. Then on went the fried chicken, the bacon, the Swiss cheese. I love the crunch and tang of slaw, so I piled it on high. The crown jewel was a few pickle slices (mine were spicy/sweet) and a heavy handed shmear of honey dijonnaise.

If you’re feeling like this is something you need to eat right now, then you’re understanding.

And if you’re feeling a little nervous about frying chicken, let me just calm you down. This is a VERY EASY fry. It isn’t a fancy picture, but this pretty much shows how to make these chicken sandwiches in a nutshell:

  • buttermilk soak,
  • dredge in dry mix,
  • frying to golden brown juicy chicken perfection.

With a reasonable amount of common sense, you won’t burn anything and you won’t get oil splattering all over.

You’ll just do the 1-2-3 fried chicken dance (soak, dredge, fry) and people will rave about your chicken sandwiches for literally years.

See, that wasn’t so scary.

After you fry your chicken, you’re pretty much done, and the ball is in your court.

Things to consider for your fried chicken sandwiches:

  • Slaw – yes/no? Mayo/no mayo? I believe in mayo slaws, so I vote that direction.
  • Pickles? Dill/sweet? Pickled something? Jalapeños?
  • Cheese? I like Swiss, but if you want to take a spicy angle, Pepperjack is also an excellent choice.
  • Bacon? I don’t know, I guess it depends on how much you love yourself.
  • Buns – going all-out with a biscuit? I like the lightness of brioche, but you do you.
  • Sweet sauce? or spicy? Honey dijonnaise is what’s written into this recipe, but spicy mayo won’t disappoint.

This is your fried chicken sandwich masterpiece.

Make your magic, friends.


  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Yield: 46 chicken sandwiches 


Wet Ingredients for Chicken:

  • 4 boneless skinless chicken breasts (see notes!)
  • 1 tablespoon seasoning mix (see notes!)
  • 1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
  • 1 large egg

Dry Ingredients for Chicken:

  • 1 1/2 cupflour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoonsalt
  • 1 tablespoon seasoning mix
  • 45 cups peanut oil for frying

Tangy Slaw:

  • 3 cupshredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup mayonnaise (Greek yogurt is a good sub)
  • 2 tablespoon white vinegar
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt

Sandwich Add-Ons:

  • Brioche buns
  • Swiss cheese
  • Pickles, pickled jalapenos, etc.
  • Bacon
  • Honey dijonnaise (easy – see notes)


  1. MARINATE: In a plastic bag or glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours.
  2. BATTER: In a shallow bowl, combine all the dry ingredients except the oil.
  3. SLAW: Toss all your ingredients together!
  4. FRY: Heat the peanut oil in a frying pan until a speck of water sizzles across the top. Using tongs, shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Add to the hot oil. Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt (to taste).
  5. ASSEMBLE: Build your ideal summertime fried chicken sandwich! I like bacon, Swiss cheese, honey dijonnaise, pickles, and slaw!


  • You can use small chicken pieces, large chicken breasts that have been pounded thin, or large chicken breasts that have just been cut in half lengthwise to make a thin piece of chicken. But I wouldn’t use them in at full thickness. I prefer smaller, thinner chicken pieces because they’re easier to cook and they fit better on a bun.
  • The seasoning mix can kinda be whatever you want. I used a generic all purpose chicken seasoning every time I made this, always with a different brand, and it was always great. I look for ingredients like paprika, pepper, garlic / onion powder, etc.
  • Toasting the brioche buns in the oven with a little butter to get them golden brown and a little crispy on the inside is a good idea.
  • Honey Dijonnaise: 1 cup mayo, 2 tablespoons honey, 2 tablespoons dijon mustard. Season / adjust to taste.