Buttermilk-Brined Fried Chicken with Classic Coleslaw

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Juicy fried chicken marinated in tangy buttermilk and paired with a crunchy, creamy coleslaw for a comforting diner-style meal. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken drumsticks, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, 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

• 8 pieces chicken drumsticks
• 3 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 2 tsp, divided salt
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 3 cups, shredded green cabbage
• 1 cup, shredded red cabbage
• 1 large, shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 tsp black pepper (for slaw)

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, combine 8 chicken drumsticks with 3 cups buttermilk and 1 tsp salt. Cover and refrigerate for at least 4 hours or overnight to tenderize.
2. Step 2: In a shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt. Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, careful not to overcrowd, for 12-15 minutes until golden brown and internal temp reaches 165°F. Drain on paper towels.
4. Step 4: Meanwhile, prepare coleslaw by mixing 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 large shredded carrot in a large bowl.
5. Step 5: In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 tsp black pepper, and 1 tsp salt. Pour dressing over cabbage mixture and toss until well coated.
6. Step 6: Serve fried chicken hot with a generous side of creamy coleslaw.