Salads
Church’s-style fried chicken paired with a classic Southern coleslaw creates a meal that’s crispy, tangy, and impossible to resist. The secret lies in a buttermilk brine that tenderizes the chicken perfectly, followed by a light, golden coating of seasoned flour.
This isn’t just a side—it’s the star of your spread, with a crunchy cabbage base and a vinegar-kissed dressing that balances every bite.
The chicken gets its signature crispiness from a double-dredge technique, while the coleslaw delivers that perfect mix of creamy mayo and sharp vinegar. Both components come together in under 45 minutes, making this a foolproof menu for game days, picnics, or a cozy Sunday dinner.
The buttermilk marinade ensures juicy meat, and the coleslaw stays crisp even when served alongside warm chicken.
What you’ll end up with is a plate that looks as impressive as it tastes—golden, crunchy chicken with a cool, tangy slaw that cuts through the richness.
The flavors are bold but balanced, and the presentation is restaurant-quality without requiring any special skills. Serve with extra hot sauce or pickles for the full Southern experience.
This recipe works best when prepped ahead: marinate the chicken overnight for maximum tenderness, and chop the coleslaw ingredients up to a day in advance. That way, all you’ll need to do on the day is fry and serve. Let’s get cooking—your taste buds will thank you.
Ingredients for church's chicken coleslaw
Crispy, juicy chicken and tangy coleslaw need just these 15 ingredients for Southern perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even-sized pieces |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 2 cups | Plus 2 tbsp for dredging |
| Diamond Crystal Kosher Salt 🧂 | 1 tbsp | Plus 1 tsp for seasoning |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For flour seasoning |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
| Vegetable Oil 🫒 | 2 cups | For frying (peanut oil preferred) |
| Green Cabbage 🥬 | 4 cups | Shredded, thinly sliced |
| Carrots 🥕 | 1 cup | Shredded, medium size |
| Red Onion 🧅 | ½ cup | Thinly sliced, medium size |
| Mayonnaise 🥛 | ½ cup | Duck brand preferred |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy dressing |
| Granulated Sugar 🍚 | 1 tbsp | For dressing balance |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for freshness |
The chicken thighs are non-negotiable—bone-in, skin-on for extra flavor, but boneless works too. Trader Joe's or Kroger carry great options. For the buttermilk, full-fat is key (the good stuff, not the low-fat kind). The flour? King Arthur or Gold Medal are my go-tos—they absorb moisture better. Skip the pre-shredded cabbage; a sharp knife and 10 minutes give you better texture. The carrots should be firm, not rubbery, and the red onion needs to be crisp—no wilting in the bag.
No buttermilk? Milk plus 1 tbsp vinegar works in a pinch. Short on mayo? Greek yogurt at half the amount keeps it lighter. The vinegar can be white if cider isn't available, but Bragg or Texas Pete add that Southern kick. Fresh dill is ideal, but dried dill at 1/4 the amount gets you close. For the flour seasoning, Diamond Crystal kosher saltSmoked if you want that signature Church's flavor, but regular works too.
Chicken stays crispy for 2-3 days3-4 days max—the cabbage gets soggy. For leftovers, reheat chicken at 350°F for 10 minutes and toss the slaw with a splash of vinegar to revive it. Double the coleslaw recipe if you're feeding a crowd—it disappears fast.
Why You'll Love This Recipe
- No-Fuss Coating: The buttermilk and flour combo does all the work—just dip, dredge, and fry. No fancy marinades or brining here; the thighs stay juicy while the crust gets that signature crunch.
- Southern Soul in a Bite: That crispy, golden crust meets tender meat—honestly, it’s the kind of flavor that makes you slow down and savor every piece. The kosher salt and pepper aren’t just seasoning; they’re the secret to that just-right balance.
- Potluck Proven: Between us, this is the dish that always gets seconds at gatherings. It’s hearty enough for a main but easy to share—plus, the coleslaw pairs perfectly, so you can double the recipe without stress.
- Budget-Friendly Feast: Chicken thighs are forgiving and affordable, and the pantry staples (flour, buttermilk) mean no specialty shopping. Leftovers? Even better—they reheat like a dream and taste just as good the next day.
Step-by-step instructions for Church's-style fried chicken and coleslaw
Here's the method that delivers perfectly crispy, spicy fried chicken and a tangy coleslaw with just the right crunch.
Prepare the Chicken for Double-Dredging
Cut the 1.5 lb boneless, skinless chicken thighs into even-sized pieces, about 1-inch thick. This ensures they cook uniformly. Place them in a bowl and pour in the 1 cup buttermilk, making sure each piece is fully coated. Let it marinate for at least 2 hours in the refrigerator - this step is crucial for tender, flavorful chicken.
While the chicken marinates, combine 2 cups all-purpose flour, 1 tbsp diamond crystal kosher salt, 1 tbsp ground black pepper, 1 tsp garlic powder, and 1 tsp paprika in a large bowl. I like to use my hands to mix this - it helps break up any flour lumps and ensures even distribution of seasoning. Add 2 extra tablespoons of flour for dredging later. This seasoned flour will create that signature crispy crust.
Fry the Chicken to Golden Perfection
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature - maintaining this exact heat is what gives you that perfect crispy exterior. While the oil heats, remove the chicken from the buttermilk and let any excess drip off for 30 seconds. Then, dredge each piece in the seasoned flour mixture, pressing gently to adhere the coating.
Fry the chicken in batches to avoid overcrowding, which would lower the oil temperature. Cook for 10-12 minutes until the internal temperature reaches 165°F and the pieces are deep golden brown. The key here is patience - don't rush the frying process. Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil. The chicken will stay crispy while it rests, but not soggy.
Assemble the Tangy Coleslaw Dressing
While the chicken fries, shred the 4 cups green cabbage using a mandoline or sharp knife for even slices. Grate the 1 cup carrots and thinly slice the 0.5 cup red onion. Combine these in a large bowl. In a separate small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup apple cider vinegar, 1 tbsp granulated sugar, and 2 tbsp chopped fresh dill. This dressing should be thick but pourable - if it's too thick, add 1-2 tablespoons of water to reach the right consistency.
The sugar in the dressing might seem unusual, but it's what balances the tanginess of the vinegar and enhances the sweetness of the cabbage and carrots. Taste the dressing before combining with the vegetables - you want a perfect balance of sweet, tangy, and slightly acidic. Pour the dressing over the coleslaw mixture and toss gently to coat evenly. Let it sit for 10 minutes before serving to allow the flavors to meld together.
Serve Immediately for Maximum Crispiness
Serve the fried chicken immediately with the coleslaw on the side. The chicken should be piping hot with a crispy golden crust that shatters slightly when you bite into it. The coleslaw should have a vibrant mix of colors with a dressing that clings to each shred of cabbage and carrot. The texture contrast between the crispy chicken and the crunchy coleslaw is what makes this dish so satisfying.
For an extra special touch, sprinkle additional chopped fresh dill on top of the coleslaw just before serving. This adds a fresh herbal note that complements the tangy dressing perfectly. The combination of the crispy, spiced chicken and the refreshing coleslaw makes this a complete meal that's perfect for any occasion.
Pro Tips For Making Church'S Chicken Coleslaw
- CRISP THE THIGHS FIRST: Pat those thighs bone-dry with paper towels before dredging—wet skin means a soggy crust, not the crunchy, golden shield you want. I learned this the hard way after sloppy dredging left me with a sad, flimsy coating that fell apart at the first bite.
- REST THE BUTTERMILK MIX: Let your marinated thighs sit in the buttermilk for at least 4 hours—overnight is better if you can swing it. The acid needs time to tenderize, and rushing this step means tough, rubbery chicken that’ll fight you every bite.
- SKIP THE CROWDING: Fry the thighs in small batches—overcrowding drops the oil temp, and suddenly you’ve got greasy, unevenly cooked chicken instead of that perfect, shatteringly crisp crust. Trust me, your pan will thank you.
- SALT THE FLOUR LIKE THE OCEAN: Mix 1 tablespoon kosher salt into that flour before dredging—it seasons the crust and keeps the chicken juicy. I used to skip this, and my fried chicken always tasted like it needed a whole shaker of salt after. No more.
Wine and beer pairings for church's chicken coleslaw
Southern Sweet Tea
The ultimate Southern pairing for Church’s-style fried chicken and coleslaw is sweet tea—the kind with 4-5 teaspoons of sugar per glass and a hint of lemon. The sweetness balances the spicy, tangy flavors perfectly.
I like to serve it over ice with a thin lemon wedge for a refreshing sip that cleanses the palate between bites. For an extra Southern touch, add a splash of peach nectar to the tea for a fruity twist. 🍹
Light Lager Balance
A crisp, light lager like Bud Light or Miller Lite works surprisingly well with this meal. The mild carbonation and clean finish cut through the richness of the fried chicken without overpowering the coleslaw’s tangy dressing.
For a craft option, try a Southern-style pale ale like Southern Tier's Two Hearted Ale—its subtle hop bitterness complements the fried flavors beautifully. 🍺
Spicy Margaritas
For a fun twist, serve spicy margaritas on the side. Mix 2 oz tequila, 1 oz triple sec, and ½ oz lime juice, then rim the glass with Tajín or chili powder.
The heat from the margarita echoes the spice in the fried chicken while the citrus brightens the coleslaw. Serve with a lime wedge for garnish. 🌶️
Iced Sweetened Tea
If you prefer a non-alcoholic option, go for iced sweet tea with a peach or blackberry syrup drizzle. The fruity sweetness enhances the Southern flavors without clashing.
Brew a strong batch of tea, chill it, and sweeten to taste. Serve over ice with a peach slice for a visually appealing touch. 🍑
Beer Pairing Tips
When pairing beer, avoid heavy stouts or IPAs—they’ll overwhelm the delicate balance of the coleslaw. Instead, opt for session IPAs like New Belgium Fat Tire or wheat beers such as Blue Moon.
The citrus notes in wheat beers mirror the vinegar in the dressing, while the mild bitterness in session IPAs complements the fried chicken’s spice. 🍻
Non-Alcoholic Mocktails
For a kid-friendly or alcohol-free option, blend green tea, lemonade, and a splash of ginger ale for a refreshing Southern-inspired mocktail. The ginger adds a subtle kick that pairs well with the fried chicken’s heat.
Serve chilled with a strawberry slice for garnish. This drink is light, refreshing, and perfect for balancing the meal’s richness. 🍹
Nutrition facts
Frequently asked questions
Can I make this coleslaw ahead of time?
Chop all the veggies and store them in an airtight container in the fridge for up to 24 hours before adding the dressing. The cabbage stays crispest when prepped but dressed just before serving. For the chicken, marinate it overnight for maximum tenderness, but don't fry it ahead—it loses crispiness when reheated.
Why does my fried chicken turn out greasy?
Greasy chicken usually means the oil temperature was too low or the pieces were overcrowded. Always maintain 350°F oil and fry in batches. Let excess oil drip off for 30 seconds before dredging, and use a wire rack to drain after frying. Patting with paper towels helps too!
What's the secret to keeping coleslaw crunchy?
Shred the cabbage thinly with a sharp knife or mandoline—thicker slices get soggy. Add the dressing just before serving (or 10 minutes max beforehand), and avoid using pre-shredded bagged cabbage. For extra crunch, toss in 1/4 cup toasted slivered almonds or crushed potato chips right before serving.
Can I bake the chicken instead of frying?
You can try an oven method, but texture will differ. Coat buttermilk-marinated chicken in seasoned flour, then bake at 400°F for 25-30 minutes on a wire rack. For crispiness, broil for 2-3 minutes at the end. The result won't be as crunchy as fried, but it's a lighter alternative for health-conscious eaters.
How do I make this gluten-free?
Replace the flour with a 1:1 gluten-free baking blend (like Bob's Red Mill) for dredging. Use tamari instead of soy sauce if any is included. The buttermilk marinade and coleslaw dressing remain naturally gluten-free. Just ensure all spices and seasonings are certified gluten-free to avoid cross-contamination.