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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

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
Prep Time 8 hours
Cook Time 40 minutes
Servings 6
Calories 877kcal


  • dutch oven
  • Cooking Oil


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


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.


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.


Serving: 1g | Calories: 877kcal | Carbohydrates: 74g | Protein: 31g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 241mg | Sodium: 1098mg | Potassium: 565mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3519IU | Vitamin C: 20mg | Calcium: 216mg | Iron: 4mg