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    Home » Recipes » Dinner

    Cajun Fried Chicken Sandwich with Creamy Ranch Slaw

    | Yield 6 | April 23, 2020 | Updated: July 2, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Fried Chicken Sandwich

    Fried chicken is a classic southern favorite but we wanted to kick things up a notch! This easy version adds a kick of Creole flavor to the batter for a hint of spice combined with a creamy ranch slaw to cool things off. 

    crispy fried chicken sandwich with ranch slaw and pickles waiting to be devoured

    This post was sponsored by Tony Chachere’s. All thoughts and opinions are my own. 

    There is nothing like the crisp crunch of good fried chicken. It’s a savory bite that satisfies the salty umami flavor we crave. It’s rich and indulgent and when done right, it’s magic in every single finger-licking bite. 

    The creamy ranch buttermilk brine soaks the chicken thighs and locks in tons of moisture while giving it a subtle kick of flavor. By seasoning the breading with Tony Chachere’s Original Creole Seasoning, it adds that heat without overpowering with too much heat. 

    The secret ingredient is baking powder in the coating too. This helps with that crunch by drying out the skin of the chicken and adding an extra snap to the bite. The dryer your chicken is the better the batter crisps and let’s be honest, that’s what we’re really here for. 

    ingredients for creamy slaw

    WHAT YOU NEED

    For this recipe, you are going to want to get your hands on some boneless skinless chicken thighs. I personally love this one with skin on chicken as well – and think it really adds to the crunch that makes fried chicken magic. But because the chicken is eaten as a sandwich, making sure it’s boneless is a must.

    If you can’t find boneless thighs, you can debone them yourself. On a clean surface, carefully carve the bone out. Just make sure that any small bone chips are removed. These are thighs, so you don’t have to worry about making them pretty. 

    Other than the thighs, it’s a pretty straightforward brine of Ranch dressing and buttermilk and a simple breading of flour spiced with Tony Chachere’s Original Creole Seasoning. 

    I love topping these with a quick and easy creamy slaw of just cabbage, scallions, onion, jalapeno and Tony Chachere’s Creole Style Ranch Dressing just to smooth things out. 

    A fine bun goes a long way too. You want something that can hold up to the heft of the chicken and slaw and not become too soggy or soft while you’re eating. 

    If you are feeling wild, a pickle rounds out the whole experience. Just sayin’. 

    Chicken thighs marinating in creole seasoning and ranch dressing with buttermilk

    HOW TO MAKE 

    For success with this recipe, marinate the chicken in the Ranch buttermilk mix overnight. And you can make the slaw ahead of time and let it sit in the fridge for up to a day until ready to eat. 

    When you are ready to cook, you want to make sure your oil is hot enough to fry the chicken. If the oil isn’t 350 – 375 degrees, things will become soggy as it takes longer to cook. Testing a small piece or using an oil / candy thermometer is a way to ensure success.

    Set up a batter station:  

    Set up a “batter station,” like a battle station, but less intense, to make the workflow easy and less messy helps too. Working from left to right, arrange a shallow bowl with the flour mix next to a baking sheet with a wire rack set over it.

    This is the order you will dip the chicken and having it all in a row makes for less mess and easy work before you move on to frying. 

    Finish by placing the chicken on a wire rack over a baking sheet to transfer to the oil. 

    These steps may seem silly but serve a purpose in making this dish come together quickly and with minimal mess. 

    Pro Tip: Leave the oven on set at 200 degrees while you work through the frying process to keep the chicken hot but not over cooking it so that you can serve hot sandwiches to everyone. 

    Above shot of fried chicken sandwich with chips and a platter of extra fried chicken and slaw

    What to serve with Fried Chicken Sandwiches

    It’s hard to beat a crisp potato chip with a fried chicken sandwich. But a large salad and baked beans are pretty good too. And if you are really feeling up to it, a creamy mac and cheese cools off that spicy thigh pretty well too. Heck, I’d skip the bun and put the chicken atop the mac and cheese with the slaw piled on top. 

    Close up of a fried chicken sandwich on a bun with creamy slaw and pickles on top with drink and more chicken in the background
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    Cajun Fried Chicken Sandwich with Creamy Ranch Slaw

    The crunch on this perfectly fried chicken hides just a bit of spice from the Original Creole Seasoning that blends deliciously with the crunch of the slaw! Add more spice if you are feeling bold.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time8 hrs
    Cook Time40 mins
    Servings: 6
    Calories: 877kcal

    Equipment

    • dutch oven
    • Cooking Oil

    Ingredients

    For the Brine:

    • 1 lbs Boneless Skinless Chicken Thighs
    • 2 cups Buttermilk
    • 1 cup Tony Chachere’s Creole Style Ranch Dressing

    For the batter:

    • 1 ½ cup Flour
    • 2 tablespoon Tony Chachere’s Original Creole Blend
    • 1 teaspoon Baking powder

    For the Slaw

    • 1 cup Red Cabbage
    • 1 cup Green Cabbage
    • 1 Carrot shredded or julienned
    • 2 Scallion chopped
    • ¼ Onion minced
    • 1 Jalapeno finely diced
    • ¼ cup Ranch Dressing

    To Assemble:

    • Brioche Buns
    • Pickles

    Instructions

    Marinate the chicken:

    • Place the chicken in a resealable container with the buttermilk and Ranch dressing. Seal and allow to chill in the fridge overnight.

    Make the Slaw:

    • In a large bowl, toss the cabbages, scallions, onion and jalapeno together.
    • Pour the Ranch dressing over top and toss to combine.
    • Cover with plastic wrap and store in the fridge until ready to serve.

    Batter and Fry:

    • When ready to cook the chicken, heat 3 – 4 inches of oil in a Dutch Oven making sure not to fill beyond 2 to 3 inches from the top for safety.
    • Set an oil or candy thermometer in the oil and heat it to 375 degrees.
    • Test a small piece of chicken to make sure it cooks, turning golden brown on the outside, in about 5 minutes.
    • Remove from the oil with a slotted spoon and repeat with the remaining chicken, making sure to maintain the oil temperature.
    • Check the internal temperature of the chicken to 160 degrees for serving.
    • Place the fried chicken on a wire rack over a baking sheet to allow any excess oil to drip off.
    • Gently sprinkle a little Tony Chachere’s Original Creole Seasoning atop the fresh chicken.

    Assemble the Sandwich:

    • When ready to serve, toast the buns if desired.
    • Place a heaping portion of the slaw on the bottom bun. Top with hot chicken and add a pickle if that strikes your fancy and top with the remaining bun half. Serve hot.

    Notes

    The fried chicken reheats well in an oven set to 350. Place the chicken on a wire rack and bake until heated through, about 12 minutes.

    Nutrition

    Nutrition Facts
    Cajun Fried Chicken Sandwich with Creamy Ranch Slaw
    Amount Per Serving (1 g)
    Calories 877 Calories from Fat 459
    % Daily Value*
    Fat 51g78%
    Saturated Fat 17g106%
    Cholesterol 241mg80%
    Sodium 1098mg48%
    Potassium 565mg16%
    Carbohydrates 74g25%
    Fiber 3g13%
    Sugar 7g8%
    Protein 31g62%
    Vitamin A 3519IU70%
    Vitamin C 20mg24%
    Calcium 216mg22%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

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