Bubby's Buttermilk Fried Chicken Sandwich with Creamy Coleslaw and Spicy Pickles by Modern Honey l

Bubby's Buttermilk Fried Chicken Sandwich

The secrets to making out of this world fried chicken all put on a warm toasted bun with creamy coleslaw and spicy pickles. It will be your new favorite sandwich!
Course Dinner
Cuisine Southern
Keyword buttermilk fried chicken sandwich
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Melissa Stadler, Modern Honey


  • 1 lb. Boneless Skinless Chicken Breasts about 4
  • 1 cup Buttermilk
  • 1 Tablespoon Salt
  • 1 teaspoon Pepper
  • 2 Tablespoons Hot Sauce optional (such as Frank's or Tabasco)


  • 2 cups Flour
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Cayenne Pepper
  • 2 teaspoons Salt
  • 2 teaspoons Pepper

Egg Wash:

  • 2 Eggs
  • 2 Tablespoons Water
  • 2-4 cups Canola Oil

Creamy Cabbage Slaw:

  • 3 cups Cabbage Purple and Green shredded or sliced into long strips
  • 1/2 cup Mayonnaise
  • 2 Tablespoons Apple Cider Vinegar or White Vinegar
  • 2 Tablespoons Sugar
  • 1 teaspoon Dry Mustard found in spice section
  • 1/2 - 1 teaspoon Salt depending on taste
  • 4 Hamburger Buns
  • Sweet and Hot Pickles Bread and Butter Pickles, or Dill Pickle Chips


  1. Place chicken in bag or shallow dish and cover with buttermilk, salt, pepper, and optional hot sauce. Marinate at least 1 hour. It's best to marinate it at least 2-4 hours, if time allows.
  2. In shallow dish, combine flour, paprika, garlic powder, cayenne pepper, salt and pepper. Remove chicken from buttermilk brine and coat with seasoned flour.
  3. In small dish, whisk eggs and water.
  4. Place coated chicken in egg mixture and coat both sides.
  5. Return to flour mixture to coat chicken for a 2nd time, ensuring that the chicken is completely coated in flour.
  6. Place a large Dutch oven or pot over medium-high heat and add enough oil to come up several inches on the sides. Heat until a deep-frying thermometer inserted in the oil registers 350 degrees F.
  7. Working in batches, carefully add the chicken pieces to the Dutch oven. The oil temperature will drop precipitously to about 250 degrees F as you slip in the chicken. Adjust the heat as needed to keep the temperature right around 250 degrees F. The oil should be bubbling gently around all of the chicken. Fry the chicken until it is a deep golden brown, about 7-10 minutes. The time can flucuate depending on oil temperature. Transfer the chicken to a paper towel-lined platter.
  8. To make creamy coleslaw:
  9. In medium bowl, combine cabbage, mayonnaise, vinegar, sugar, dry mustard and salt.
  10. If you would like to toast the hamburger buns, spread butter on each side of bun. Broil for a few minutes in oven until toasted.
  11. To assemble sandwich:
  12. Take buttered buns and top with fried chicken, creamy coleslaw, and pickles of your choice. Eat right away as the chicken is best crispy.