Crispy Chicken With Apple Cabbage Slaw

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes, including 30 minutes marinating and 5 minutes resting

Quick Ingredients

• Chicken: 1 1/2 pounds boneless, skinless chicken thighs, 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
• Dredge: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper
• Frying: 2 1/2 cups neutral high-heat oil, such as canola, vegetable, or peanut oil
• Apple Slaw: 4 cups thinly sliced green cabbage, 1 large crisp apple cut into matchsticks, 1 cup shredded carrot, 3 thinly sliced scallions, 1/4 cup chopped parsley
• Slaw Dressing: 1/3 cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper

Do This

• 1. Marinate chicken in buttermilk, hot sauce, salt, smoked paprika, garlic powder, and pepper for 30 minutes.
• 2. Whisk slaw dressing, then toss with cabbage, apple, carrot, scallions, and parsley. Chill while the chicken cooks.
• 3. Mix flour, cornstarch, baking powder, spices, salt, and pepper. Drizzle in 3 tablespoons marinade and rub to make craggy bits.
• 4. Heat 2 1/2 cups oil in a heavy skillet to 350°F.
• 5. Dredge chicken firmly in the flour mixture, then rest on a rack for 10 minutes.
• 6. Fry chicken in batches for 4 to 5 minutes per side, until golden and 165°F inside.
• 7. Rest chicken for 5 minutes, then serve hot with cold crunchy apple slaw.

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Why You’ll Love This Recipe

• Big crunch, bright balance: The hot crispy chicken is rich and savory, while the apple-cabbage slaw adds sweetness, acidity, and freshness.
• Home-cook friendly: Boneless chicken thighs cook quickly and stay juicy, making frying less stressful.
• Not too heavy: A yogurt-based slaw dressing keeps the plate feeling lighter without losing creaminess.
• Great for many eaters: Serve it as a plated dinner, tuck it into buns, or slice it over extra slaw for a hearty salad-style meal.

Grocery List

• Produce: 1 small head green cabbage, 1 large crisp apple such as Honeycrisp or Granny Smith, 2 medium carrots, 1 bunch scallions, 1 bunch fresh parsley
• Meat: 1 1/2 pounds boneless, skinless chicken thighs
• Dairy: Buttermilk, plain Greek yogurt, mayonnaise
• Pantry: All-purpose flour, cornstarch, baking powder, neutral frying oil, apple cider vinegar, honey, Dijon mustard, olive oil, hot sauce, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper

Full Ingredients

For the Buttermilk Chicken

• 1 1/2 pounds boneless, skinless chicken thighs, about 4 large or 6 smaller pieces
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

For the Crispy Dredge

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, optional but recommended for gentle warmth
• 3 tablespoons buttermilk marinade, taken from the chicken bowl just before dredging

For Frying

• 2 1/2 cups neutral high-heat oil, such as canola, vegetable, or peanut oil
• Flaky salt or an extra pinch of kosher salt, for finishing

For the Apple-Cabbage Slaw

• 4 cups thinly sliced green cabbage, about 10 ounces
• 1 large crisp apple, about 8 ounces, cut into thin matchsticks
• 1 cup shredded carrot, from about 2 medium carrots
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh parsley

For the Creamy Apple Cider Dressing

• 1/3 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Step-by-Step Instructions

Step 1: Marinate the chicken

Pat the chicken thighs dry with paper towels. If any pieces are much thicker than the others, place them between two sheets of parchment paper and gently pound the thickest part until the pieces are about 1/2 to 3/4 inch thick. This helps the chicken fry evenly.

In a medium bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken and turn to coat well. Cover and marinate for 30 minutes in the refrigerator. For deeper flavor, marinate up to 8 hours, but 30 minutes is enough for a delicious weeknight version.

Step 2: Make the apple slaw

In a large bowl, whisk together 1/3 cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.

Add the cabbage, apple matchsticks, shredded carrot, scallions, and parsley. Toss very well so the apple is coated in the tangy dressing, which helps slow browning. Refrigerate the slaw for at least 15 minutes while you prepare and fry the chicken. Toss again just before serving.

Step 3: Mix the crispy dredge

In a wide shallow dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Right before dredging, drizzle 3 tablespoons of the buttermilk marinade into the flour mixture. Use your fingertips to rub the liquid into the flour until small shaggy clumps form. These little clumps fry into extra-crunchy craggy edges.

Step 4: Set up the frying station

Place a wire rack over a rimmed baking sheet near the stove. Set a second clean wire rack or plate nearby for the dredged chicken. Pour 2 1/2 cups neutral oil into a heavy 10- to 12-inch skillet or Dutch oven; the oil should be about 1/2 inch deep. Heat over medium to medium-high heat until the oil reaches 350°F on an instant-read or deep-fry thermometer.

If you do not have a thermometer, drop a small pinch of flour mixture into the oil. It should sizzle immediately and steadily, but it should not smoke or darken too fast. A thermometer is strongly recommended for the crispiest, juiciest results.

Step 5: Dredge the chicken

Lift one piece of chicken from the marinade, letting excess buttermilk drip back into the bowl for a few seconds. Place the chicken in the flour mixture and press firmly so the coating sticks. Flip and press again, making sure the chicken is completely covered, including the edges and folds.

Transfer the coated chicken to the clean rack or plate. Repeat with the remaining pieces. Let the dredged chicken rest for 10 minutes before frying. This short rest helps the coating hydrate and cling to the chicken instead of falling off in the oil.

Step 6: Fry until golden and crisp

Carefully add half of the chicken to the hot oil, laying each piece away from you to avoid splashing. Do not crowd the pan. Fry for 4 to 5 minutes on the first side, then flip with tongs and fry for another 4 to 5 minutes on the second side. The coating should be deep golden brown and very crisp.

Keep the oil between 325°F and 350°F as the chicken cooks. If the oil gets too hot, lower the heat slightly; if it drops below 325°F, raise the heat and give it a moment to recover before adding more chicken. The chicken is done when the thickest part registers 165°F on an instant-read thermometer.

Step 7: Drain, season, and rest

Transfer the fried chicken to the wire rack set over the baking sheet. Immediately sprinkle lightly with flaky salt or a small pinch of kosher salt. Let the chicken rest for 5 minutes. This keeps the coating crisp and allows the juices inside the chicken to settle.

Step 8: Serve with the chilled apple slaw

Toss the apple slaw once more and taste it. If you want it brighter, add 1 extra teaspoon apple cider vinegar. If you want it sweeter, add 1 extra teaspoon honey. Serve the hot crispy chicken beside a generous mound of cold apple-cabbage slaw. For extra freshness, scatter a little more parsley over the plate just before serving.

Pro Tips

• Use a thermometer if you can: Oil temperature is the difference between crisp, juicy chicken and greasy chicken. Aim for 350°F when the chicken goes in and keep it between 325°F and 350°F while frying.
• Press the coating on firmly: A gentle dusting is not enough. Really press the flour mixture into the chicken so it forms a sturdy, crunchy crust.
• Do not skip the 10-minute dredge rest: This helps the coating stick and reduces floury patches.
• Keep the slaw cold: The contrast of hot fried chicken and chilled, tangy slaw makes the dish feel balanced and fresh.
• Slice the apple thinly: Matchstick-cut apple blends into the slaw better than large chunks and gives every bite a sweet, crisp pop.

Variations

• Spicy honey crispy chicken: Drizzle the fried chicken with 2 tablespoons warm honey mixed with 1 teaspoon hot sauce and 1/4 teaspoon cayenne pepper.
• Sandwich style: Serve the chicken and apple slaw on toasted brioche buns with an extra spoonful of Dijon mayonnaise.
• Gluten-free version: Replace the all-purpose flour with 1 cup gluten-free 1-to-1 flour blend and keep the 1/2 cup cornstarch. Confirm that the baking powder and hot sauce are gluten-free.

Storage & Make-Ahead

Fried chicken is best served right after cooking, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 10 to 12 minutes, or in an air fryer at 350°F for 4 to 6 minutes, until hot and crisp. Avoid microwaving if you want to keep the coating crunchy.

The slaw is best within 24 hours because the apple and cabbage soften as they sit. For make-ahead prep, whisk the dressing up to 3 days in advance and refrigerate it separately. Slice the cabbage and shred the carrots up to 1 day ahead. Cut and add the apple within 2 hours of serving for the freshest texture.

Nutrition (per serving)

Calories: 650 kcal | Carbs: 48g | Protein: 39g | Fat: 34g | Saturated Fat: 7g | Fiber: 5g | Sugar: 14g | Sodium: 1120mg | Cholesterol: 155mg