Salads
This Church's Chicken and coleslaw recipe brings the iconic Southern combo to your kitchen with the same crispy, golden bites and creamy cabbage crunch you crave. The secret lies in a precise marinade and high-heat frying technique that delivers that signature crunch—just like the original.
I've perfected this version over years of testing, ensuring every piece stays crispy while the coleslaw remains perfectly balanced between sweet and tangy.
The chicken gets its signature flavor from a blend of buttermilk, hot sauce, and spices, then fried to a golden finish that shatters with every bite. Meanwhile, the coleslaw combines shredded cabbage with a creamy dressing of mayo, vinegar, and sugar for that classic Southern crunch.
This isn't just a recipe—it's a full meal experience with crispy, juicy chicken and cool, refreshing slaw that cuts through the richness.
What you'll end up with is a plate that tastes like a visit to your favorite Southern diner, complete with crispy, flavorful chicken and a coleslaw so good it disappears first.
The chicken stays crispy even after sitting, and the coleslaw holds its shape without getting soggy. This is comfort food at its finest—simple, satisfying, and impossible to resist.
Perfect for game day gatherings, family dinners, or whenever you're craving that Southern classic. Let's get started with the full recipe—your taste buds will thank you.
Ingredients for church's chicken coleslaw
Pantry staples plus a few key ingredients for that iconic Southern crunch and tang.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Hot Sauce 🌶️ | 2 tbsp | Frank's RedHot preferred |
| All-Purpose Flour 🌾 | 1 cup | For dredging chicken |
| Cornstarch 🌽 | ½ cup | For extra crispiness |
| Salt 🧂 | 2 tbsp | Kosher salt preferred |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Black Pepper 🌶️ | ½ tbsp | Freshly ground preferred |
| Green Cabbage 🥬 | 4 cups | Shredded, tightly packed |
| Mayonnaise 🥛 | 1 cup | Duke's preferred |
| White Vinegar 🍶 | ½ cup | White or apple cider |
| Granulated Sugar 🍚 | ¼ cup | For sweetness balance |
| Red Onion 🧅 | ½ cup | Finely diced |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken thighs are non-negotiable—bone-in, skin-on gives you that signature crispy skin. Trader Joe's or Costco have great prices for bulk packs. Look for thighs with good marbling; they'll stay juicier while frying. The buttermilk needs to be full-fat (the good stuff, not the light version)—it makes all the difference in the tenderness. Hot sauce is where you can get creative, but Frank's RedHot is the OG for this recipe. If you're using frozen cabbage, thaw and drain it first—water in the slaw is the enemy of crunch.
No buttermilk? Substitute with milk plus 1 tbsp vinegar—let it sit for 10 minutes first. Out of Duke's mayo? Hellmann's or Best Foods work just fine. The sugar can be swapped for honey if you're feeling fancy, but keep it to the same amount. Red onion too strong? Swap for green onion at half the quantity. For the flour, if you're out, cornmeal mixed with flour gives that extra crunch. And if you're frying, use a thermometer—keep the oil at 350°F for perfect crispiness.
The coleslaw dressing keeps for 1 week in the fridge, but the cabbage itself lasts 5 days if stored in a sealed container. The fried chicken stays crispy for 2-3 days if kept in an airtight container—just reheat in the oven for 10 minutes at 350°F to revive that crunch. I always double the slaw dressing because it disappears fast, and I make extra chicken to freeze for lazy weeknights.
Why You'll Love This Recipe
- No-Fuss Crisp: I swear, the flour-cornstarch dredge gives you that perfect crunch every time—no deep-frying fuss, no greasy mess. Just dip, coat, and bake while you stir the slaw.
- Hot-Sauce Magic: That tangy hot sauce in the marinade? It wakes up the buttermilk-brined chicken like a flavor shot of espresso. Sweet, spicy, and addictive in the best way.
- Potluck Hero: Between us, this is my go-to for gatherings—chicken stays juicy, slaw holds up, and it’s the one dish people actually finish. (Yes, even the picky eaters.)
- Budget Win: Chicken thighs stretch farther than breasts, and the buttermilk marinade turns them into something fancy without breaking the bank. Leftovers? Even better cold the next day.
Step-by-step instructions for Church's chicken and coleslaw
Here's the method that delivers that iconic crispy exterior and tender interior with a tangy coleslaw to match.
Prepare the Chicken Marinade and Seasoning
In a large bowl, combine the 1 cup buttermilk, 2 tablespoons hot sauce, 2 tablespoons salt, 1 tablespoon garlic powder, and 0.5 tablespoon black pepper. Stir until the salt and spices dissolve completely. This marinade is what creates that signature tangy crunch and tender texture.
Place the 1.5 lb chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavor it absorbs and the more tender the chicken becomes. Don't skip this step—it's what makes the difference between good fried chicken and restaurant-quality crispy bites.
Create the Dredge and Fry the Chicken
In a separate bowl, whisk together the 1 cup all-purpose flour and 0.5 cup cornstarch. This combination creates an ultra-crispy coating that's light yet sturdy. Spread the flour mixture on a large plate or shallow dish.
Remove the chicken from the marinade (let any excess drip off) and pat dry with paper towels. This step is crucial—wet chicken won't crisp properly. Working in batches to avoid crowding, dredge each piece of chicken thoroughly in the flour mixture, pressing gently to ensure an even coating on all sides. Let the dredged chicken rest for 5 minutes while you prepare the oil.
Pour the 4 cups vegetable oil into a deep fryer or heavy pot and heat to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking. Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. The oil should be bubbling gently around the chicken. Don't overcrowd the fryer or the temperature will drop and your chicken will absorb oil instead of getting crispy.
Make the Classic Coleslaw
While the chicken is frying, prepare the coleslaw by combining the 4 cups shredded green cabbage, 0.5 cup finely diced red onion, and 1 tablespoon lemon juice in a large bowl. This tangy base is what makes the coleslaw refreshing and perfectly balanced.
In a separate small bowl, whisk together the 1 cup mayonnaise, 0.5 cup white vinegar, and 0.25 cup granulated sugar until smooth and well combined. The sugar helps balance the acidity of the vinegar while adding just the right amount of sweetness. Slowly pour this dressing over the cabbage mixture and toss gently until everything is evenly coated. Taste and adjust seasoning if needed—you might want to add a pinch more salt or sugar depending on your preference.
Rest and Serve
Transfer the fried chicken to a wire rack set over a paper towel-lined plate to drain excess oil. Let it rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The skin should remain crispy while the meat stays tender.
Serve the chicken immediately with the coleslaw on the side. The contrast between the crispy, spicy chicken and the cool, tangy slaw is what makes this dish so iconic. For extra presentation, arrange the chicken pieces on a platter and fan the coleslaw around them. Enjoy with your favorite sides or straight from the plate—either way, you'll get that classic Church's experience.
Pro Tips For Making Church'S Chicken Coleslaw
- Dry the Thighs First: Pat those chicken thighs bone-dry with paper towels before dredging—this isn’t optional. I used to skip it, and my flour crust would turn mushy instead of crispy. Even if they’re fresh from the fridge, take the extra 30 seconds.
- Marinate Overnight: Toss the thighs in buttermilk and hot sauce at least 4 hours—overnight is better. The acid tenderizes the meat and lets the spices penetrate. I tried rushing it once, and the skin stayed tough. Your future self will notice the difference.
- Double-Fry for Crisp: First fry at 325°F until 160°F internal, then crank the oil to 375°F for the second fry. The low heat cooks through, the high heat seals the crust. I learned this after a batch came out greasy but undercooked—now it’s foolproof.
- Use Cornstarch for Crunch: Mix 1 tablespoon cornstarch into your flour before dredging—it adds extra crunch without extra bulk. I was skeptical until I tried it; the coating stays crispy longer, even when resting. No one will guess it’s a shortcut.
Flavor customization for church's chicken coleslaw
Spicy Kick Boost
Add 1 teaspoon of cayenne pepper to the marinade for a fiery twist that mimics Church’s signature heat. For a milder kick, swap in ½ teaspoon of smoked paprika—it adds depth without overwhelming the buttermilk tang.
I like to sprinkle 1 tablespoon of crushed red pepper flakes over the fried chicken just before serving for an extra zing. 🌶️
Sweet & Tangy Slaw
Boost the coleslaw’s sweetness by adding 1 tablespoon of honey or 1 tablespoon of molasses to the dressing. For extra tang, increase the white vinegar to ⅔ cup and add 1 teaspoon of Dijon mustard for a sophisticated kick.
I also love tossing in ¼ cup of dried cranberries for a festive touch during holiday meals.
Smoky BBQ Twist
Infuse the chicken marinade with 1 teaspoon of smoked salt or ½ teaspoon of chipotle powder for a smoky depth. Serve the chicken with a BBQ ranch dipping sauce—mix ½ cup ranch dressing with 2 tablespoons BBQ sauce and a pinch of garlic powder.
This fusion pairs perfectly with the coleslaw’s crisp texture. 💨
Herb-Infused Freshness
Brighten the coleslaw by adding 2 tablespoons of fresh parsley and 1 tablespoon of fresh dill, finely chopped. For the chicken, mix 1 teaspoon of dried thyme or 1 tablespoon of fresh rosemary into the flour dredge.
These herbs add an aromatic freshness that complements the richness of the fried chicken.
Creamy & Crunchy Upgrade
For a richer slaw, fold in ½ cup of shredded carrots and ¼ cup of chopped celery into the cabbage mixture. For extra crunch, top the coleslaw with ¼ cup of crushed pork rinds or toasted pecans before serving. This adds a satisfying texture contrast that keeps every bite exciting.
Sweet & Spicy Glaze
Drizzle the fried chicken with a honey-sriracha glaze—simmer 2 tablespoons honey, 1 tablespoon sriracha, and 1 teaspoon soy sauce until thickened. Brush this glaze over the chicken in the last 2 minutes of frying for a sticky, caramelized finish.
The glaze pairs beautifully with the cool, creamy coleslaw. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
While you can use chicken breasts, thighs are ideal for this recipe because they stay juicier and more flavorful during frying. If you prefer breasts, use bone-in, skin-on pieces and reduce frying time to 8-10 minutes to avoid drying them out. Pound thicker cuts to an even thickness for consistent cooking.
How do I keep the coleslaw from getting soggy?
Drain any excess liquid from the shredded cabbage thoroughly before mixing with the dressing. Also, avoid over-tossing the slaw—just combine the ingredients gently. For extra crunch, add the dressing right before serving instead of hours ahead. Store the dressing and cabbage separately in the fridge until ready to mix.
Can I bake the chicken instead of frying?
You can try baking, but the texture won't be identical to fried chicken. For best results, coat the chicken in the flour mixture and bake at 400°F for 30-35 minutes, flipping halfway. The skin won't be as crispy, but the chicken will still be flavorful. For extra crunch, broil for 2-3 minutes at the end.
What's the best way to reheat leftover fried chicken?
Reheat in a 375°F oven for 10-12 minutes on a wire rack to restore crispiness. Avoid microwaving—it makes the skin rubbery. For air fryer reheating, use 350°F for 3-4 minutes. Spritz with a little oil before reheating to help revive the crunch.
How spicy is this recipe compared to Church's original?
This recipe delivers a similar level of heat to the original, thanks to the 2 tablespoons of hot sauce in the marinade. For an even spicier version, add 1 teaspoon of cayenne pepper to the flour mixture. If you prefer milder heat, reduce the hot sauce to 1 tablespoon and omit the cayenne.