Few meals capture the essence of classic comfort food better than Crispy Fried Chicken with Coleslaw. It’s the perfect balance of crunch, flavor, and freshness — golden-brown, juicy fried chicken paired with a creamy, tangy coleslaw that cuts through the richness beautifully. This dish is a Southern staple, loved around the world for its irresistible texture and homestyle flavor.
Whether served at a weekend family dinner, a picnic, or a backyard gathering, fried chicken and coleslaw never fail to bring smiles to the table. The aroma of seasoned chicken frying in hot oil is pure magic — warm, nostalgic, and impossible to resist.
Why I Love This Recipe
I love this recipe because it delivers crispy perfection every single time. The chicken is juicy on the inside, coated with a crunchy, well-seasoned crust that stays crisp even after cooling. The coleslaw, on the other hand, adds a refreshing, creamy counterpoint that makes each bite balanced and delightful.
This is comfort food at its finest — rustic, soulful, and made with love. It’s one of those dishes that make you close your eyes after the first bite and just savor the moment. Plus, it’s versatile — perfect for casual meals, picnics, or special occasions.
Why It’s a Must-Try Dish
You should absolutely try this recipe because:
- It delivers restaurant-quality fried chicken using simple ingredients.
- The double-dip coating ensures extra crispiness.
- The homemade coleslaw adds the perfect creamy-crunchy contrast.
- It’s crowd-pleasing, satisfying, and great for sharing.
- You can prepare it ahead of time, and leftovers taste just as amazing.
It’s not just a meal — it’s a true classic that connects people through comfort and flavor.
Preparation and Cooking Time
- Preparation Time: 25 minutes (plus 1 hour marinating)
- Cooking Time: 25–30 minutes
- Total Time: ~1 hour 30 minutes
Servings and Nutrition
- Servings: 4
- Calories: ~620 kcal per serving (including coleslaw)
Course and Cuisine
- Course: Main Course
- Cuisine: American / Southern
Ingredients
For the Fried Chicken:
- 1 ½ lbs (680 g) chicken pieces (legs, thighs, or drumsticks)
- 1 cup buttermilk (for marination)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for heat)
For Frying:
- Vegetable oil or peanut oil (enough for deep frying)
For the Coleslaw:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 1 cup shredded carrots
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Step-by-Step Preparation Method
Step 1: Marinate the Chicken
- In a large bowl, mix the buttermilk, salt, pepper, garlic powder, paprika, and onion powder.
- Add chicken pieces and toss to coat thoroughly.
- Cover and refrigerate for at least 1 hour (up to overnight). This step tenderizes the meat and infuses flavor.
Step 2: Prepare the Coating
- In another large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper.
- Remove chicken from the marinade, letting excess liquid drip off.
- Dredge each piece in the flour mixture, pressing the coating firmly to adhere.
- For an extra crispy texture, dip the chicken back into the buttermilk and dredge it again in the flour mixture. This double coating creates the signature crunch.
Step 3: Heat the Oil
- Pour oil into a deep, heavy-bottomed pot or deep fryer to about 2 inches depth.
- Heat oil to 350°F (175°C).
- Test by dropping a bit of flour into the oil — it should sizzle immediately.
Step 4: Fry the Chicken
- Carefully lower chicken pieces into the hot oil, a few at a time (do not overcrowd).
- Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through.
- The internal temperature should reach 165°F (74°C).
- Transfer to a wire rack or paper towels to drain excess oil.
Step 5: Make the Coleslaw
- In a large bowl, combine shredded cabbage and carrots.
- In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss until well coated.
- Refrigerate for 20–30 minutes before serving to let flavors meld.
Step 6: Serve
Serve the crispy fried chicken hot with a generous portion of chilled coleslaw on the side. Add a lemon wedge or hot sauce for extra zing!
How to Serve
Serve your Crispy Fried Chicken with Coleslaw on a platter lined with parchment paper or in a basket for a classic look.
Pair it with:
- Mashed potatoes or fries
- Cornbread or biscuits
- Iced tea or lemonade
For picnics or gatherings, keep the coleslaw chilled and the chicken warm in foil until ready to serve.
Recipe Tips
- Use buttermilk: It tenderizes the chicken and helps the coating stick.
- Rest the coated chicken: Let it sit for 10–15 minutes before frying for a better crust.
- Check oil temperature: Maintain 325–350°F for even frying and crispiness.
- Avoid overcrowding: Fry in batches to prevent soggy chicken.
- Drain properly: Use a wire rack instead of paper towels to keep the coating crisp.
Variations
- Spicy Fried Chicken: Add hot sauce to the buttermilk marinade and extra cayenne in the flour mix.
- Oven-Fried Chicken: Bake coated chicken at 400°F (200°C) for 35–40 minutes, flipping halfway.
- Air Fryer Fried Chicken: Spray lightly with oil and air fry at 375°F (190°C) for 25–30 minutes.
- Asian-Style Fried Chicken: Add soy sauce, ginger, and sesame oil to the marinade and serve with sweet chili sauce.
- Herb Coleslaw: Add chopped dill or parsley to the dressing for freshness.
Freezing and Storage
- Refrigeration: Store cooked fried chicken in an airtight container for up to 3–4 days.
- Reheating: Reheat in an oven at 375°F (190°C) for 10–12 minutes to retain crispiness. Avoid microwaving.
- Freezing: Let chicken cool completely. Wrap each piece individually and freeze for up to 2 months. Reheat directly from frozen in a 375°F oven until hot.
- Coleslaw Storage: Store in an airtight container in the refrigerator for up to 2 days (do not freeze coleslaw).
Special Equipment Needed
- Deep fryer or heavy-bottomed deep pot
- Wire rack (for draining)
- Mixing bowls
- Tongs or slotted spoon
- Thermometer (for checking oil temperature)
Conclusion
Crispy Fried Chicken with Coleslaw is a timeless comfort meal that combines two perfect partners — crunchy, golden fried chicken and cool, creamy coleslaw. It’s hearty, satisfying, and brings that homemade touch that fast food can’t match.
Every bite delivers the best of both worlds: the savory crunch of perfectly seasoned chicken and the refreshing crispness of coleslaw. Whether for Sunday dinners, family gatherings, or summer picnics, this dish is sure to become a favorite at your table.
So grab your apron, heat up that oil, and make this classic — because once you’ve had homemade crispy fried chicken, there’s no going back!
Crispy Fried Chicken with Coleslaw
Description
Few meals capture the essence of classic comfort food better than Crispy Fried Chicken with Coleslaw. It’s the perfect balance of crunch, flavor, and freshness — golden-brown, juicy fried chicken paired with a creamy, tangy coleslaw that cuts through the richness beautifully.
Ingredients
For the Fried Chicken:
For the Coating:
For Frying:
Instructions
-
Step 1: Marinate the Chicken : In a large bowl, mix the buttermilk, salt, pepper, garlic powder, paprika, and onion powder. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour (up to overnight). This step tenderizes the meat and infuses flavor.
-
Step 2: Prepare the Coating :In another large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper. Remove chicken from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing the coating firmly to adhere. For an extra crispy texture, dip the chicken back into the buttermilk and dredge it again in the flour mixture. This double coating creates the signature crunch.
-
Step 3: Heat the Oil : Pour oil into a deep, heavy-bottomed pot or deep fryer to about 2 inches depth. Heat oil to 350°F (175°C). Test by dropping a bit of flour into the oil — it should sizzle immediately.
-
Step 4: Fry the Chicken :Carefully lower chicken pieces into the hot oil, a few at a time (do not overcrowd). Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack or paper towels to drain excess oil.
-
Step 5: Make the Coleslaw : In a large bowl, combine shredded cabbage and carrots. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Pour the dressing over the vegetables and toss until well coated. Refrigerate for 20–30 minutes before serving to let flavors meld.
-
Step 6: Serve : Serve the crispy fried chicken hot with a generous portion of chilled coleslaw on the side. Add a lemon wedge or hot sauce for extra zing!
