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Buttermilk Fried Chicken Sandwiches with Spicy Slaw

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  • Prep 30 min
  • Total 40 min
  • Servings 4
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Get the taste of Southern home cooking with this buttermilk fried chicken recipe. Served on a ciabatta bun with a side of spicy slaw, these sandwiches are the epitome of comfort food.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Spicy Slaw

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 4 to 5 teaspoons Sriracha sauce
  • 1 cup thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 1 tablespoon finely chopped red onion

Buttermilk Fried Chicken

  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 4 burger buns or ciabatta rolls, split, toasted

Steps

  • 1
    In medium bowl, mix mayonnaise, sour cream and Sriracha sauce until well blended. Remove 1/4 cup to small bowl; cover and refrigerate until serving time. Add cabbage and onion to bowl with remaining mayonnaise mixture; toss to coat. Cover and refrigerate.
  • 2
    Flatten each chicken breast to about 1/2 inch thick. In shallow dish, mix flour, salt, pepper and paprika. Pour buttermilk into another shallow dish. Coat chicken with flour mixture, shaking off excess. Dip into buttermilk, allowing excess to drip back into dish. Coat again in flour mixture, shaking off excess.
  • 3
    In 10-inch skillet, heat 1/2 inch oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center and coating is golden brown.
  • 4
    Spread cut sides of buns with reserved mayonnaise mixture. On each bun bottom, place 1 chicken breast; top with spicy slaw. Cover with bun tops.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can't find Sriracha sauce with its fiery bite, use your favorite brand of tried-and-true red pepper sauce instead.
  • tip 2
    The day before serving, slice the cabbage and chop the onion and place in a resealable food-storage plastic bag. Prepare chicken as directed in Step 2 and place in a resealable bag. Refrigerate until ready to cook.

Nutrition

480 Calories, 25g Total Fat, 42g Protein, 22g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
680mg
28%
Potassium
540mg
16%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
8g
Protein
42g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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