Buttermilk Fried Chicken with Coleslaw
A classic Southern dish featuring marinated buttermilk fried chicken served alongside a tangy coleslaw. This recipe combines the rich, comforting flavours of well-seasoned chicken with a crunchy, refreshing slaw, perfect for a hearty meal or a festive gathering.
- Total
- 3 hr
- Serves
- 2
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
2 servings
For the Buttermilk Fried Chicken
- 2 pieces Chicken breast, boneless and skinless
- 500 milliliters Buttermilk, for marinating
- 200 grams Plain flour, for coating
- 50 grams Cornstarch, for coating
- 1 tablespoon Paprika, for seasoning
- 1 teaspoon Garlic powder, for seasoning
- 1 teaspoon Onion powder, for seasoning
- 1.5 teaspoon Salt
- 1 teaspoon Black pepper
- 1 litre Vegetable oil, for frying
For the Coleslaw
- 300 grams Green cabbage, finely shredded
- 100 grams Carrot, grated or julienned
- 100 grams Mayonnaise, for dressing
- 40 millilitres Apple cider vinegar, for tanginess
- 1 teaspoon Sugar, to balance acidity
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
For the Buttermilk Fried Chicken
- 2 pieces Chicken breast, boneless and skinless
- 500 milliliters Buttermilk, for marinating
- 200 grams Plain flour, for coating
- 50 grams Cornstarch, for coating
- 1 tablespoon Paprika, for seasoning
- 1 teaspoon Garlic powder, for seasoning
- 1 teaspoon Onion powder, for seasoning
- 1.5 teaspoon Salt
- 1 teaspoon Black pepper
- 1 litre Vegetable oil, for frying
For the Coleslaw
- 300 grams Green cabbage, finely shredded
- 100 grams Carrot, grated or julienned
- 100 grams Mayonnaise, for dressing
- 40 millilitres Apple cider vinegar, for tanginess
- 1 teaspoon Sugar, to balance acidity
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Prep
- 30 min
- Marinate
- 2 hr
- Cook
- 30 min
About this recipe
This recipe draws inspiration from traditional Southern cuisine, highlighting the rich flavours of buttermilk in the marinating process, which tenderises the chicken while adding a tangy taste. The coleslaw provides a crunchy contrast and a refreshing bite to balance the indulgent fried chicken, embodying the comfort food aspect of Southern cooking that brings families and friends together at the dinner table. This dish is often enjoyed at gatherings, picnic spreads, or as a hearty weeknight meal, making it a staple in many Southern homes.
Method
-
Step 1: Prepare the Marinade
In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, salt (1 teaspoon), and black pepper. Whisk until smooth. Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, but preferably overnight for maximum flavour.
Keep chicken properly refrigerated during marination. -
Step 2: Prepare the Coating
In another bowl, combine the plain flour, cornstarch, paprika, salt (0.5 teaspoon), and black pepper (1 teaspoon). Mix well. This will be used to coat the chicken after marinating.
Be sure to mix thoroughly to avoid clumping in the flour mixture. -
Step 3: Prepare the Coleslaw
In a large bowl, combine the finely shredded cabbage and grated carrots. In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk until well blended, then pour the dressing over the cabbage and carrots. Toss thoroughly to combine. Refrigerate until ready to serve.
Ensure the cabbage and carrots are finely shredded for the best texture. -
Step 4: Heat the Oil
In a deep frying pan or Dutch oven, heat the vegetable oil to 175°C. Use a thermometer to ensure the oil reaches the proper temperature for frying.
Frying at too low or too high a temperature can affect the chicken's texture and doneness. -
Step 5: Coat and Fry the Chicken
Remove the chicken from the marinade and allow excess to drip off. Dredge each breast in the flour mixture, pressing gently to adhere. Carefully place the coated chicken into the hot oil. Fry in batches, if necessary, to avoid overcrowding, allowing 8-10 minutes per side or until golden brown and cooked through (internal temperature should reach 75°C). Remove from oil and place on a colander to drain excess oil.
Monitor the oil temperature, and do not overcrowd the pan to ensure even frying and crispy texture. -
Step 6: Serve
Plate the buttermilk fried chicken alongside a generous helping of coleslaw. Garnish with fresh herbs if desired. Enjoy this classic Southern dish warm!
Serve immediately for the best texture and flavour.
Tips
- Marinate the chicken overnight for a deeper flavour.
- For spicier chicken, add cayenne pepper to the coating mix.
- Try including chopped herbs like parsley or dill in the coleslaw for added freshness.
- Make the coleslaw a day in advance to enhance the flavours.
Equipment
- Large mixing bowl
- Whisk
- Deep frying pan or Dutch oven
- Thermometer
- Tongs
- Cutting board
- Chef's knife
- Large plate or tray
- Colander
Serve it with
Sides
-
Cornbread
The sweet, crumbly texture of cornbread complements the savory chicken.
-
Baked Beans
The smokiness and hearty nature of baked beans pair nicely with the fried chicken.
-
Collard Greens
A staple in Southern cuisine, their slight bitterness balances the richness of the chicken.
-
Macaroni and Cheese
Creamy mac and cheese adds another layer of comfort to the meal.
-
Fried Pickles
Crispy, tangy fried pickles provide a fun appetizer before the main meal.
Goes well with
-
Peach Cobbler
A classic Southern dessert that provides a sweet finish to the meal.
-
Gumbo
A hearty, flavorful dish that can serve as an alternative main course for larger gatherings.
-
Pecan Pie
Rich and sweet, pecan pie is a beloved Southern dessert for any occasion.
-
Shrimp and Grits
Another Southern classic that perfectly exemplifies the regional flavours.
-
Fried Green Tomatoes
A beloved appetizer that showcases Southern ingredients.
Drinks
-
Sweet Tea
A traditional Southern drink that complements the meal perfectly.
-
Mint Julep
Refreshing and slightly sweet, this cocktail is a Southern classic.
-
Lemonade
Crisp and tangy, lemonade provides a refreshing contrast to the rich meal.
-
Craft Beer
A light lager or pale ale goes well with fried chicken.
-
Sparkling Water
Provides a refreshing palate cleanser without overwhelming flavours.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
