Classic Southern Fried Chicken with Tangy Coleslaw

By AislePrompt Test Kitchen · Reviewed 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-inspired chicken ready in about 40 minutes pairs pounds chicken thighs and drumsticks, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 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

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.