Buttermilk-Fried Chicken Sandwich with Quick-Pickled Cabbage and Spicy Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp chicken thighs marinated in buttermilk, served on toasted brioche with tangy pickled cabbage and a kick of homemade spicy mayo. This american-inspired chicken ready in about 60 minutes pairs pounds boneless skinless chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Prep: 45 min Cook: 15 min Serves 4 American cuisine 680 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Whisk buttermilk, salt, black pepper, smoked paprika, and 1/2 teaspoon salt in a shallow dish. Add chicken thighs, ensuring full coverage, and marinate for 30 minutes at room temperature.
  2. Step 2: Heat vegetable oil in a large skillet over medium-high heat until shimmering (375°F). Dredge each chicken piece in flour, shaking off excess, then fry for 4-5 minutes per side until golden and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, combine apple cider vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Add shredded cabbage, toss to coat, and let sit for 15 minutes to pickle.
  4. Step 4: Whisk mayonnaise, sriracha, and lime juice in a small bowl until smooth. Toast brioche buns in a dry skillet for 1 minute per side until golden.
  5. Step 5: Assemble sandwiches: place fried chicken on bun bottom, top with pickled cabbage, then spread spicy mayo, add lettuce, and cap with bun top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Buttermilk-Fried Chicken Sandwich with Quick-Pickled Cabbage and Spicy Mayo take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Fried Chicken Sandwich with Quick-Pickled Cabbage and Spicy Mayo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Buttermilk-Fried Chicken Sandwich with Quick-Pickled Cabbage and Spicy Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Fried Chicken Sandwich with Quick-Pickled Cabbage and Spicy Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Fried Chicken Sandwich with Quick-Pickled Cabbage and Spicy Mayo?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes