Buttermilk-Brined Chicken Sandwich with Pickled Slaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender buttermilk-brined fried chicken paired with tangy pickled slaw on a soft brioche bun for a satisfying sandwich. This American-inspired sandwich and wrap recipe, ready in about 290 minutes, pairs boneless chicken breasts, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large boneless chicken breasts
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 1/2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 3 cups vegetable oil
• 1 cup shredded green cabbage
• 1 medium, shredded carrot
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 brioche buns
• 2 tbsp mayonnaise

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Instructions

1. Step 1: In a bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Submerge 2 boneless chicken breasts in the mixture, cover, and refrigerate for at least 4 hours to tenderize.
2. Step 2: Combine 1 1/2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
3. Step 3: Heat about 3 cups vegetable oil in a deep skillet to 350°F. Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat fully.
4. Step 4: Fry chicken breasts for 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
5. Step 5: For slaw, mix 1 cup shredded green cabbage, 1 medium shredded carrot, 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Let sit for 15 minutes.
6. Step 6: Toast 2 brioche buns lightly and spread 1 tbsp mayonnaise on each bottom bun half. Place fried chicken breast on the buns and top evenly with the pickled slaw. Cap with the top bun and serve immediately.