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

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 recipe, ready in about 60 minutes, pairs 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 cup buttermilk
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons vegetable oil
• 2 cups green cabbage
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 1/2 teaspoon lime juice
• 4 brioche buns
• 4 leaves iceberg lettuce

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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.