Salads
This Church's Chicken coleslaw recipe delivers the perfect Southern pairing: crispy, spiced fried chicken with a tangy, crunchy cabbage slaw that cuts through every bite. The secret lies in the buttermilk marinade for the chicken—it keeps the meat tender and flavorful, while the coleslaw’s sharp vinegar dressing balances the richness.
I’ve perfected this combo over years of weekend dinners, and it never fails to impress.
The fried chicken gets its signature crispiness from a double-dredge in seasoned flour, cooked in hot oil until golden brown. Meanwhile, the coleslaw combines shredded cabbage with a creamy buttermilk dressing that’s tangy without being overpowering.
Both dishes come together in under an hour, making them ideal for game days or family gatherings.
What you’ll end up with is a meal that tastes like it came straight from a Southern kitchen—crispy, juicy chicken paired with a refreshing slaw that adds freshness to every bite.
The contrast of textures and flavors makes this dish unforgettable, and the leftovers reheat beautifully for days of satisfying meals.
Serve the fried chicken with the coleslaw on the side, or mix them together for a hearty bowl. This recipe is designed to bring comfort and tradition to your table, just like a Sunday dinner should. Let’s get cooking!
Ingredients for church's chicken coleslaw
Buttermilk magic meets crispy Southern fried chicken with this tangy coleslaw pairing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 ½ lb | Skin-on for crispiness, cut into pieces |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 2 ½ cups | For dredging, plus extra for coating |
| Cornstarch 🌾 | ½ cup | For extra crispy coating |
| Paprika 🌶️ | 2 tbsp | Smoked for authentic flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Not onion salt |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 3 cups | For frying, peanut oil works too |
| Green Cabbage 🥬 | 1 small head | About 4 cups shredded |
| Carrots 🥕 | 2 medium | Shredded, about 1 cup |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Buttermilk 🥛 | ½ cup | Same as chicken marinade |
| White Vinegar 🍋 | ¼ cup | For tangy dressing |
| Granulated Sugar 🍬 | 2 tbsp | Balances acidity |
| Celery Seed 🌿 | ½ tsp | For classic slaw flavor |
The chicken thighs are the star—skin-on for maximum crispiness, and bone-in if you can find them. Costco or Trader Joe's usually have great deals on bone-in thighs. Look for pieces with good marbling—fat equals flavor. The buttermilk marinade is non-negotiable: it keeps the meat tender while adding that signature tang. For the flour coating, mix all-purpose flour and cornstarch together—this combo gives you that perfect crunch. Spices? Smoked paprika is key for that authentic Church's flavor, but regular paprika works in a pinch.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The coleslaw dressing calls for mayo, but Greek yogurt works too—just add a splash more buttermilk. The celery seed might be hard to find, but dried dill at half the amount gives a similar vibe. For the cabbage, green cabbage is traditional, but red cabbage adds a nice color contrast. Baby carrots are great if you're short on time. The dressing keeps for 5 days in the fridge, but the cabbage gets soggy after 2—make it fresh if you can.
The fried chicken stays crispy for 2 days if you keep it in an airtight container, but honestly? It's best fresh. The coleslaw dressing can be made ahead, but toss it with the cabbage right before serving to keep it crunchy. Double the recipe—leftovers are always better the next day. I like to portion the chicken into individual servings with a small container of slaw on the side, perfect for game day. Store the raw chicken in the fridge for up to 24 hours before frying.
Why You'll Love This Recipe
- No-Fuss Coating: The buttermilk marinade and simple flour-cornstarch mix mean no fancy techniques—just dip, dredge, and fry. I swear, even if I’m distracted by a screaming toddler, the chicken still turns out golden and crispy.
- Paprika Magic: That smoky paprika isn’t just decoration—it adds a warm, slightly spicy kick that makes every bite feel special. Honestly, it’s the secret weapon in this recipe, turning ordinary chicken into something that tastes like a Sunday celebration.
- Picnic-Ready Combo: Serve the crispy chicken over coleslaw for a meal that’s easy to assemble and even easier to eat—no plates needed. Between us, this is my go-to for potlucks or lazy summer afternoons when I don’t want to fuss.
- Budget Win: Chicken thighs are forgiving and affordable, and the dry ingredients stretch far. I’ll be real: this recipe feeds my family of five for days, and the leftovers reheat like a dream (or get devoured cold straight from the fridge).
Step-by-step instructions for Church's chicken coleslaw
Here's how to make the perfect crispy chicken and tangy slaw that puts the restaurant version to shame.
Prepare the Chicken Marinade and Cutting
In a large bowl, combine the 1.5 cups buttermilk, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Mix until the spices dissolve completely. Cut the 2.5 lb boneless chicken thighs into bite-sized pieces and add them to the marinade. Make sure each piece is fully coated. Let it marinate in the refrigerator for at least 30 minutes—this ensures the chicken stays juicy and absorbs all those smoky flavors.
While the chicken marinates, take out the 1 small head green cabbage and 2 medium carrots. Remove the outer leaves from the cabbage and discard them. Cut the cabbage in half and slice it thinly using a sharp knife. Peel the carrots and shred them using a box grater or food processor. You should have about 4 cups shredded cabbage and 1 cup shredded carrots. Toss them together in a large bowl and set aside—they'll keep well until you're ready to make the dressing.
Create the Crispy Chicken Coating
In a separate large bowl, whisk together the 2.5 cups all-purpose flour and 0.5 cup cornstarch. This combination gives you that signature crispy texture. Add the 2 tablespoons paprika again (yes, it's worth doubling down on that flavor), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Mix everything thoroughly so the spices are evenly distributed throughout the flour mixture.
After the chicken has marinated, remove it from the buttermilk and let any excess drip off. Working in batches if needed, dredge each piece of chicken in the flour mixture, pressing gently to help the coating adhere. Place the coated chicken on a wire rack set over a baking sheet to allow air to circulate around each piece. This prevents them from steaming and keeps them extra crispy. Let them rest for 10 minutes—this helps the coating set up before frying.
Fry the Chicken to Golden Perfection
Fill a deep skillet or Dutch oven with 3 cups vegetable oil and heat it over medium-high heat until it reaches 350°F. You can test the oil by dropping in a small piece of chicken—it should sizzle and float immediately. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per batch, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Drain the fried chicken on paper towels to remove excess oil.
Here's the thing—don't skip the resting step. Let the chicken sit for 5 minutes before serving. This allows the juices to redistribute, keeping every bite moist and delicious. While the chicken rests, you can move on to making the coleslaw dressing, so everything's ready when you're ready to serve.
Make the Tangy Coleslaw Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.5 cup buttermilk, 0.25 cup white vinegar, 2 tablespoons granulated sugar, and 0.5 teaspoon celery seed. Start with a slow whisk to combine everything smoothly, then increase speed until the dressing is fully emulsified and creamy. Taste it and adjust the balance of tang and sweetness—you might want to add a pinch more sugar or vinegar depending on your preference.
Add the shredded cabbage and carrots to the dressing and toss gently with your hands or a large spoon. You want everything coated evenly, but don't overmix or the cabbage will get mushy. Let the slaw sit for 10 minutes before serving—this allows the flavors to meld together perfectly. The cabbage should be crisp, the carrots slightly sweet, and the dressing should cling beautifully to every bite.
Assemble and Serve
Transfer the crispy chicken to a serving platter and arrange it attractively. Spoon the coleslaw alongside or on top of the chicken, depending on how you like to serve it. The contrast of the crispy, spicy chicken with the cool, tangy slaw is what makes this dish so irresistible.
Serve immediately while the chicken is still hot and crispy. The slaw will keep well in the refrigerator for up to 2 days, so you can make it ahead of time if you're planning a big gathering. Just give it a good stir before serving to make sure everything's evenly coated. Enjoy your homemade Church's Chicken Coleslaw—it's worth every crispy, tangy bite!
Pro Tips For Making Church'S Chicken Coleslaw
- PAT THE THIGHS DRY: Skip the buttermilk marinade if the meat is still damp—it’ll dilute your coating and make the crust soggy. Grab paper towels and press hard on both sides before dredging. I learned this the hard way after a batch turned out more "biscuit" than "crispy."
- USE CORNSTARCH LAST: Mix your flour and paprika first, then fold in the cornstarch after the chicken is coated. This keeps the crust light and airy instead of gummy. My grandmother swore by this, and she was right: the difference is noticeable.
- FRIEZE THE CHICKEN: Pop the buttermilk-marinated thighs in the freezer for 15–20 minutes before frying. The cold slows moisture release, so your crust stays intact instead of falling apart. Sounds weird, but it works—no more sad, greasy bites.
- REST BEFORE SLICING: Let the fried chicken sit covered for 5 minutes after frying. This traps heat and keeps the meat juicy while the crust sets. I skip this when I’m lazy, but the dish is noticeably better when I don’t—especially with thighs, which dry out fast.
Creative variations of this church's chicken coleslaw
Southern BBQ Bowl
Transform this classic pairing into a hearty BBQ chicken bowl by mixing shredded fried chicken with the coleslaw, then topping with ½ cup BBQ sauce (I love Sweet Baby Ray's Original) and ¼ cup crumbled cheddar cheese.
Add diced pickles for extra tang and serve with a side of hushpuppies for the ultimate Southern spread. 🍗
Spicy Sriracha Twist
For heat lovers, stir 1-2 tbsp sriracha into the coleslaw dressing and add ¼ cup chopped jalapeños to the cabbage mix. The spicy kick pairs perfectly with the crispy chicken, creating a fiery Southern fusion that’s still true to its roots. Serve with extra hot sauce on the side. 🌶️
Creamy Ranch Slaw
Swap the buttermilk dressing for a ranch-inspired slaw by mixing ½ cup ranch dressing (like Hidden Valley Original) with ¼ cup sour cream and 1 tbsp chopped fresh dill. This creamy version adds a rich, herby contrast to the fried chicken’s smoky flavor. Perfect for ranch lovers! 🥛
Game Day Nachos
Turn this into a crowd-pleasing nacho bar by spreading the coleslaw on a tray of tortilla chips, then topping with shredded fried chicken, diced tomatoes, black olives, and shredded cheese.
Broil for 2-3 minutes until cheese melts, then drizzle with spicy mayo (mix mayo with sriracha). Serve with extra slaw on the side. 🏈
Breakfast Hash
Start your day with a Southern-inspired breakfast hash by mixing diced fried chicken with the coleslaw, then stirring in 2 cups diced potatoes (pre-cooked and crisped in oil) and 2 fried eggs.
Top with crumbled bacon and a sprinkle of green onions. The tangy slaw cuts through the richness beautifully. 🍳
Kid-Friendly Deconstructed
For picky eaters, serve the fried chicken and coleslaw separately with fun dipping options. Let kids assemble their own mini bowls with extra shredded carrots, diced apples, or pretzel sticks** for crunch. The buttermilk tang makes the coleslaw irresistible even to kids who usually avoid veggies. 👶
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken breasts instead of thighs?
While you can use chicken breasts, thighs are ideal for this recipe. The skin adds crispiness, and thighs stay juicier during frying. If you must use breasts, pat them very dry and consider brining them for 30 minutes first to prevent dryness. Reduce frying time to 3-4 minutes per side to avoid overcooking.
How do I keep the coleslaw extra crunchy?
Use a sharp knife to slice the cabbage thinly, and don't overmix the dressing. Add the vegetables to the dressing just before serving, and store the dressing separately in the fridge. For extra crunch, toss the cabbage with 1 teaspoon lemon juice before adding the dressing—it helps preserve texture.
Can I bake the chicken instead of frying?
Yes, but the texture will differ. Preheat oven to 400°F and bake the double-dredged chicken for 25-30 minutes, flipping halfway. For crispiness, broil for 2-3 minutes at the end. The buttermilk marinade still works, but you'll lose the signature fried crunch. Air fry at 375°F for 12-15 minutes for a middle ground.
Why does my coleslaw dressing separate?
This usually happens from overmixing or using cold ingredients. Whisk the mayo and buttermilk together first, then slowly add vinegar and sugar. Keep ingredients at room temperature before combining. For extra stability, add 1 teaspoon Dijon mustard to the dressing. If it separates later, whisk vigorously before serving to re-emulsify.
What's the best way to reheat leftover fried chicken?
Reheat in a 350°F oven for 10-15 minutes on a wire rack to restore crispiness. For the stovetop, use medium heat in a dry skillet for 2-3 minutes per side. Avoid microwaving—it makes the chicken soggy. Store leftovers in an airtight container for up to 3 days.