Crispy Buttermilk Chicken with Apple Coleslaw – 30-Minute

This is the meal that gets my kids to eat cabbage without a single complaint. We're talking golden, crunchy fried chicken strips, the kind that shatter when you bite into them, paired with a cool, creamy coleslaw that has just the right amount of snap from fresh apples.

I've been making this for years, and it's the dish I bring to every potluck and family gathering. The secret is a quick buttermilk soak that tenderizes the chicken and gives the coating a tangy depth, plus a double-dip in seasoned flour for that extra-crispy crust.

It's simpler than you think, and the payoff is huge. You'll feel like a rockstar with very little effort.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into strips

You can also use chicken thighs for more moisture. If using thighs, they'll need an extra minute or two of frying.

1 cup (240ml) buttermilk

No buttermilk? Add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.

1 cup (125g) all-purpose flour

For a gluten-free version, use a 1:1 gluten-free flour blend.

1 teaspoon garlic powder

Garlic powder is a must; don't substitute with fresh garlic as it will burn.

1 teaspoon onion powder

Onion powder adds a savory depth. You can omit if you don't have it.

1 teaspoon smoked paprika

Smoked paprika gives a subtle smoky flavor; regular paprika works too.

1/2 teaspoon cayenne pepper (optional)

For a little heat. Omit for a milder version.

1 teaspoon salt

Fine sea salt or table salt works best for seasoning the flour.

1/2 teaspoon black pepper

Freshly ground is best, but pre-ground is fine.

1 large egg

This helps the flour stick to the chicken. For an egg wash, you can also use 1/4 cup buttermilk.

Vegetable oil, for frying

Use a neutral oil with a high smoke point like canola or peanut oil.

4 cups (400g) shredded green cabbage

You can use a bagged coleslaw mix to save time. Or a mix of green and red cabbage.

1 large apple, julienned (about 1 cup)

Use a crisp, sweet apple like Honeycrisp or Fuji. Granny Smith also works if you like more tartness.

1/2 cup (120g) mayonnaise

Use full-fat mayo for the best flavor. Greek yogurt can be substituted for half.

2 tablespoons apple cider vinegar

White wine vinegar or lemon juice can be used instead.

1 tablespoon honey

Maple syrup or sugar can be substituted.

1/2 teaspoon celery seeds (optional)

This adds a classic coleslaw flavor. You can skip it if you don't have it.

Salt and pepper to taste

Season the slaw to your preference.

Tips & Tricks

• Keep the chicken strips uniform in size so they cook evenly.
• Let the chicken rest in the buttermilk for at least 10 minutes; this tenderizes and adds flavor.
• Don't overcrowd the pan when frying; it lowers the oil temperature and makes the coating soggy.

Step-by-Step Instructions

1. Marinate chicken

In a large bowl, combine the chicken strips and buttermilk. Let it sit for 10-15 minutes while you prepare the other ingredients.

2. Mix dry coating

In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper.

3. Whisk egg

In a separate shallow bowl, beat the egg with 2 tablespoons of water.

4. Dredge chicken

One by one, remove a chicken strip from the buttermilk, letting the excess drip off. Dredge in the flour mixture, then dip in the egg, then dredge in the flour again, pressing firmly to coat. Place on a plate.

5. Heat oil

In a large skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). To test, drop a little flour in; it should sizzle immediately.

6. Fry chicken

Carefully place a few chicken strips in the hot oil, making sure not to overcrowd. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). The coating should be deep golden and crispy.

7. Drain chicken

Transfer the fried chicken to a wire rack set over a baking sheet to drain. Sprinkle with a little extra salt while hot.

8. Make slaw

In a large bowl, combine the shredded cabbage, julienned apple, mayonnaise, apple cider vinegar, honey, celery seeds (if using), and a pinch of salt and pepper. Toss well to coat.

9. Serve

Serve the crispy chicken immediately with the apple coleslaw on the side or piled on top.

Delicious Variations

Spicy Kick

Add 1-2 teaspoons of hot sauce to the buttermilk marinade and increase cayenne to 1 teaspoon.

Honey Mustard Glaze

Drizzle the fried chicken with a mix of 2 tablespoons honey and 1 tablespoon Dijon mustard before serving.

Baked Version

Instead of frying, bake the coated chicken on a greased baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through.

How to Store Crispy Buttermilk Chicken with Apple Coleslaw

Frequently Asked Questions

I hope you love this crispy chicken and apple slaw as much as we do. Give it a try this week and let me know how it turns out in the comments! Small steps count.

Crispy Buttermilk Chicken with Apple Coleslaw

Moist, crispy fried chicken served with a tangy, sweet apple coleslaw. A perfect weeknight dinner that's ready in 30 minutes.

★★★★½ 4.8 (156 ratings)

15 minPrep time15 minCook time4Servings685 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into strips
• 1 cup (240ml) buttermilk
• 1 cup (125g) all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg
• Vegetable oil, for frying
• 4 cups (400g) shredded green cabbage
• 1 large apple, julienned (about 1 cup)
• 1/2 cup (120g) mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon celery seeds (optional)
• Salt and pepper to taste

📋 Instructions

1. 1Marinate chicken — In a large bowl, combine the chicken strips and buttermilk. Let it sit for 10-15 minutes while you prepare the other ingredients.
2. 2Mix dry coating — In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper.
3. 3Whisk egg — In a separate shallow bowl, beat the egg with 2 tablespoons of water.
4. 4Dredge chicken — One by one, remove a chicken strip from the buttermilk, letting the excess drip off. Dredge in the flour mixture, then dip in the egg, then dredge in the flour again, pressing firmly to coat. Place on a plate.
5. 5Heat oil — In a large skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). To test, drop a little flour in; it should sizzle immediately.
6. 6Fry chicken — Carefully place a few chicken strips in the hot oil, making sure not to overcrowd. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). The coating should be deep golden and crispy.
7. 7Drain chicken — Transfer the fried chicken to a wire rack set over a baking sheet to drain. Sprinkle with a little extra salt while hot.
8. 8Make slaw — In a large bowl, combine the shredded cabbage, julienned apple, mayonnaise, apple cider vinegar, honey, celery seeds (if using), and a pinch of salt and pepper. Toss well to coat.
9. 9Serve — Serve the crispy chicken immediately with the apple coleslaw on the side or piled on top.

👨‍🍳 Chef's Note: For extra crispy chicken, you can add 2 tablespoons of cornstarch to the flour mixture. It creates a lighter, crunchier crust.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 685 kcal · 38g protein · 35g carbs · 43g fat

Written by Maya Okafor
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.