Classic Southern Fried Chicken with Tangy Coleslaw

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

A picnic favorite featuring crispy fried chicken with a buttermilk marinade and a refreshing vinegar-based coleslaw. This Southern American chicken recipe, ready in about 40 minutes, pairs chicken thighs and drumsticks, buttermilk, and all-purpose flour for a weeknight-friendly dinner. Each serving lands at about 550 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 "Build a week of meals around this recipe" 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 pounds chicken thighs and drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• for frying vegetable oil
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1/3 cup mayonnaise
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, pour 2 cups buttermilk over 2 pounds chicken thighs and drumsticks. Cover and refrigerate for at least 4 hours or overnight to tenderize and flavor the chicken.
2. Step 2: In a separate shallow dish, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Mix well.
3. Step 3: Remove chicken pieces from buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, pressing firmly to coat evenly.
4. Step 4: Heat vegetable oil in a deep skillet or Dutch oven to 350°F, enough to submerge chicken pieces halfway. Fry chicken in batches for about 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
5. Step 5: For the coleslaw, in a large bowl combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrots. In a small bowl, whisk together 1/4 cup apple cider vinegar, 1/3 cup mayonnaise, 2 tbsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
6. Step 6: Pour dressing over cabbage mixture and toss well to combine. Chill coleslaw for at least 30 minutes before serving alongside the fried chicken.