Buttermilk-Brined Fried Chicken with Southern Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy fried chicken marinated in tangy buttermilk paired with a crisp, creamy Southern-style coleslaw. This southern-inspired comfort food ready in about 40 minutes pairs chicken thighs, bone-in and skin-on, 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 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

• 6 pieces chicken thighs, bone-in and skin-on
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 3 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 medium carrot, shredded
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine 2 cups buttermilk and 2 tbsp hot sauce, then add 6 chicken thighs, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
2. Step 2: In a shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Remove chicken from marinade, letting excess drip off, then dredge each piece in the seasoned flour until fully coated.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
4. Step 4: Meanwhile, prepare the Southern slaw by combining 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 shredded medium carrot in a large bowl.
5. Step 5: In a small bowl, whisk 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, and 1/2 tsp salt until smooth. Pour dressing over cabbage mixture and toss gently until evenly coated. Chill until ready to serve.