If there’s ever a dish that defines a joyful summer afternoon, it’s these Summertime Fried Chicken Sandwiches with Tangy Slaw. Imagine juicy, golden-crisp chicken hugged by a pillowy brioche bun, layered with zesty, colorful slaw, melty Swiss cheese, and your favorite extras. Each bite delivers crunch, flavor, and just the right hit of heat and sweetness. This sandwich is an absolute crowd-pleaser and will instantly transport your taste buds to sunshine-filled backyard gatherings!

Summertime Fried Chicken Sandwiches with Tangy Slaw Recipe - Recipe Image

Ingredients You’ll Need

The magic of Summertime Fried Chicken Sandwiches with Tangy Slaw comes from a handful of honest-to-goodness ingredients, each bringing something unique. Every element, from the buttermilk marinade to the quick cabbage slaw, plays a starring role in making these sandwiches unforgettably delicious and vibrant.

Boneless skinless chicken breasts (4): Pound to even thickness for perfectly juicy, evenly cooked chicken every time.
Seasoning mix (2 tablespoons, divided): Your favorite blend adds punch to both the marinade and the crisp coating; think Cajun, Creole, or classic poultry seasoning.
Buttermilk (1 cup) or milk + vinegar: This tenderizes the chicken and brings subtle tang; if you don’t have buttermilk, just add 1 teaspoon vinegar to milk.
Large egg (1): Helps the flour coating cling and makes the chicken extra crispy.
Flour (1 1/2 cups): The key to that irresistible crunch after frying.
Cornstarch (1/2 cup): Lightens up the batter for a shatteringly crisp crust.
Baking powder (1 teaspoon): Adds an airy texture to the chicken’s coating.
Salt (2 teaspoons, plus extra): Enhances every flavor—don’t skip it!
Peanut oil for frying (4-5 cups): Its high smoke point and neutral flavor make for perfect fried chicken.
Shredded cabbage (3 cups): The fresh, crunchy base for your tangy slaw.
Shredded carrots (1/2 cup): Bring sweet flavor and a pop of color to the slaw.
Mayonnaise or Greek yogurt (1/2 cup): The creamy element for the slaw—Greek yogurt gives a lighter twist.
White vinegar (2 tablespoons): The essential tang that wakes up the slaw.
Sugar (1/2 tablespoon): Just enough to balance out the brightness.
Salt (1/4 teaspoon): Draws out the veggies’ flavor and crunch.
Brioche buns: Soft, slightly sweet, and totally luxurious for sandwich perfection.
Swiss cheese: Melts beautifully for a creamy, nutty finish.
Pickles or pickled jalapenos: Layer in tangy or spicy crunch according to your mood.
Bacon: Because who can resist that smoky, salty goodness?
Honey dijonnaise: A blend of Dijon mustard, honey, and mayo—it’s the secret sauce to bring everything together (see notes for quick mixing instructions).

How to Make Summertime Fried Chicken Sandwiches with Tangy Slaw

Step 1: Marinate the Chicken

In a large plastic bag or glass bowl, add your chicken breasts, 1 tablespoon seasoning mix, buttermilk (or your milk + vinegar), and the large egg. Mix well so every piece of chicken is coated, then cover and refrigerate for at least 4 to 6 hours. This step is the secret to incredibly juicy, flavorful chicken—give it time to soak up all that tang and spice.

Step 2: Mix the Dry Batter

When you’re ready to fry, whisk together the flour, cornstarch, baking powder, salt, and the remaining 1 tablespoon seasoning mix in a shallow dish. This blend creates a deliciously crisp shell with real depth of flavor, so don’t be shy with your favorite spices!

Step 3: Toss the Tangy Slaw

In a large mixing bowl, combine the shredded cabbage, carrots, mayo (or Greek yogurt), vinegar, sugar, and salt. Give it all a good toss until everything is evenly coated and glossy. Taste and adjust—maybe a pinch more salt, a dash more vinegar—so the slaw pops. Let it sit while you fry so the flavors meld and the veggies get even crunchier.

Step 4: Fry the Chicken

Pour peanut oil into a large, deep frying pan (aim for about 1 inch of oil) and heat it to 350°F (or until a drop of water sizzles when it hits the surface). Remove each chicken breast from the marinade, shaking off excess liquid, and dredge it generously in your flour mixture until totally coated. Fry two pieces at a time, about 5 minutes on the first side and another 2 to 3 minutes on the other, until gloriously golden brown. Transfer to a plate lined with paper towels and sprinkle with a pinch of salt while hot.

Step 5: Assemble the Sandwiches

Time for the grand finale! Lightly toast your brioche buns for extra flavor. Lay a fried chicken breast on the bottom bun, add melty Swiss cheese, crispy bacon if you like, and a big spoonful of that tangy slaw. Dress things up with pickles or jalapenos and a slather of honey dijonnaise. Pop on the top bun and dive in—the combination is pure summer happiness!

How to Serve Summertime Fried Chicken Sandwiches with Tangy Slaw

Garnishes

Don’t underestimate the power of a perfect garnish! Freshly snipped chives, parsley, or extra pickles add brightness and crunch. For a touch of heat, scatter a few pickled jalapeno slices or a little drizzle of hot honey right over the slaw. These little extras make Summertime Fried Chicken Sandwiches with Tangy Slaw stand out and feel truly special.

Side Dishes

Pair these sandwiches with crisp potato chips, sweet corn on the cob, or a bright fruit salad—these simple sides echo the playful, relaxed mood. A classic Southern potato salad or crunchy carrot sticks are also fabulous with Summertime Fried Chicken Sandwiches with Tangy Slaw, providing a cooling counterpoint to the fried chicken’s richness.

Creative Ways to Present

For a festive touch, serve each sandwich on a wood board lined with parchment and stack with toothpicks for easy grabbing. You can also offer a “build your own” sandwich bar with all the toppings set out in little bowls, letting everyone customize their own Summertime Fried Chicken Sandwiches with Tangy Slaw. It turns any meal into a fun, interactive event—perfect for summer gatherings!

Make Ahead and Storage

Storing Leftovers

If you (miraculously!) have leftovers, store the fried chicken and slaw separately in airtight containers in the refrigerator. The chicken will keep its magic texture for up to 2 days, and the slaw will stay crisp for about as long. Always keep the buns, cheese, and other toppings aside for best results when reheating and reassembling.

Freezing

The fried chicken freezes wonderfully after cooling. Lay each piece flat on a baking sheet to freeze individually, then transfer to a zip-top bag. This keeps them from sticking together and helps preserve that crispy crust. The slaw, however, is best enjoyed fresh—freezing changes its structure and makes it watery when thawed.

Reheating

To recapture that just-fried crunch, reheat chicken breasts in a 375°F oven for about 10–12 minutes, or until piping hot. Skip the microwave if you can, as it tends to make the coating soggy. The slaw is best kept cold, so pile it on after the chicken is warmed through and freshly crisp.

FAQs

What kind of seasoning mix works best for Summertime Fried Chicken Sandwiches with Tangy Slaw?

Honestly, this recipe is hugely versatile, so you can use your favorite blend. Cajun, Creole, Old Bay, or a zesty Southern-style poultry seasoning will all give amazing results. Feel free to experiment and dial up the heat or herbs however you like!

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are super juicy and work just as well. Adjust frying time slightly—thighs may take a little longer, but they’re wonderfully flavorful and tender for Summertime Fried Chicken Sandwiches with Tangy Slaw.

How do I make honey dijonnaise?

It’s as simple as stirring together 2 tablespoons mayo, 1 tablespoon Dijon mustard, and 1 tablespoon honey in a small bowl. Taste and add a pinch of salt or extra mustard if you like a bit more tang. This creamy, sweet-savory sauce is perfect for Summertime Fried Chicken Sandwiches with Tangy Slaw!

Can I bake the chicken instead of frying?

Yes, you can! Place breaded chicken on a wire rack over a baking sheet, spritz with oil, and bake at 425°F for 20–25 minutes until golden and crisp. It won’t be quite as crunchy as fried, but still delicious and a bit lighter.

What’s the best way to shred cabbage for the slaw?

For thin, even shreds, use a sharp chef’s knife or a mandoline. Pre-bagged coleslaw mix works in a pinch and saves time. Either way, the slaw should be fresh, crisp, and hold up beautifully in your Summertime Fried Chicken Sandwiches with Tangy Slaw.

Final Thoughts

If you’re searching for the ultimate way to celebrate warm weather, Summertime Fried Chicken Sandwiches with Tangy Slaw truly deliver. They’re fun to make, even more fun to share, and packed with all the flavors we crave this time of year. Gather your favorite people, whip up a batch, and let this sandwich become your new go-to for sunny days and good times!

Summertime Fried Chicken Sandwiches with Tangy Slaw Recipe

★★★★★

5.2 from 26 reviews

Author: Noah
Total Time: 6 hours 30 minutes
Yield: 4 sandwiches 1x
Diet: Vegan

Print Recipe

Description

Indulge in the ultimate summertime treat with these crispy and flavorful fried chicken sandwiches topped with tangy slaw. Perfect for a picnic or barbecue, these sandwiches are sure to be a crowd-pleaser!

Instructions

MARINATE: In a plastic bag or glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours.
BATTER: In a shallow bowl, combine all the dry ingredients except the oil.
SLAW: Toss all your slaw ingredients together.
FRY: Heat the peanut oil in a frying pan. Coat chicken in flour mix and fry until golden brown and crispy.
ASSEMBLE: Build your ideal fried chicken sandwich with bacon, Swiss cheese, honey dijonnaise, pickles, and slaw!