Salads
Church's Chicken coleslaw delivers the perfect balance of crispy fried chicken and tangy, creamy slaw—just like the original Southern classic. The secret lies in a tangy mayonnaise base infused with vinegar and spices, topped with a crispy celery crown that adds texture and freshness.
I’ve perfected this recipe to recreate that iconic restaurant experience at home, where every bite of the golden, crunchy chicken pairs beautifully with the cool, zesty slaw.
The crispy fried chicken starts with a well-seasoned batter that locks in moisture while creating a shatteringly crisp exterior. Meanwhile, the coleslaw’s tangy dressing—made with mayonnaise, vinegar, and a touch of sugar—cuts through the richness of the fried chicken, balancing flavors perfectly.
This dish is all about Southern comfort, where tradition meets technique to deliver a meal that’s both nostalgic and restaurant-quality.
What makes this recipe stand out is the celery crown—thinly sliced celery tossed with a light dressing to create a refreshing topping that contrasts the rich chicken.
The result is a dish that’s visually stunning, with golden-brown chicken pieces resting atop vibrant green slaw, and every bite delivers that satisfying crunch and tang. It’s the kind of meal that brings people together, whether for a family gathering or a casual weeknight dinner.
Ready in about 45 minutes, this recipe is designed for foolproof crispiness and a tangy, fresh slaw that complements the chicken perfectly. Serve it as a complete meal or alongside other Southern favorites like mac and cheese or cornbread. Let’s get cooking!
Ingredients for church's chicken coleslaw
Fifteen ingredients transform into iconic Southern comfort with crispy fried chicken and vibrant coleslaw.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast Cutlets 🍗 | 1 ½ lb | Pounded to even 1/2-inch thickness |
| All-Purpose Flour 🌾 | 2 cups | For light, crispy batter |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Dry Buttermilk Powder 🥛 | ½ cup | Reconstituted with water |
| Paprika 🌶️ | 1 tbsp | Smoked variety preferred |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Green Cabbage 🥬 | 4 cups | Shredded, crisp variety |
| Carrots 🥕 | 1 cup | Julienned, medium size |
| Celery Sticks 🧅 | 2 cups | Thinly sliced for crown |
| Mayonnaise 🥛 | 1 cup | Duke's preferred |
| White Vinegar 💧 | ¼ cup | Distilled preferred |
| Granulated Sugar 🍚 | 1 tbsp | For dressing balance |
| Celery Seed 🧅 | ½ tsp | Ground for dressing |
| Dijon Mustard 🍯 | 1 tbsp | For dressing depth |
The chicken cutlets demand precision—boneless, skinless breasts pounded to even thickness ensure even cooking. Costco sells pre-cut chicken breasts in bulk, saving time. For the celery crown, fresh, crisp celery from the produce section is essential—avoid wilted stems. The Duke's mayonnaise provides that signature tangy richness found in Church's original recipe. When reconstituting the dry buttermilk powder, use 1 cup cold water for optimal texture in the batter.
No Duke's mayonnaise? Hellmann's or Best Foods work well as substitutes. Substituting celery seed with 1/4 tsp ground ginger adds warmth if needed. For a lighter dressing, reduce mayonnaise to 3/4 cup and add 1 tbsp Greek yogurt. The carrots can be baby carrots julienned if fresh carrots aren't available. When selecting cabbage, look for firm heads with crisp leaves—avoid any with yellowing or wilted areas.
Store prepped chicken pieces in an airtight container with paper towels to absorb excess oil for up to 3 days. The coleslaw dressing keeps 5 days refrigerated—stir before using as separation occurs. For the celery crown, store separately in a sealed container with a damp paper towel to maintain crispness for 4 days. Freeze chicken pieces for 2 months by wrapping individually in parchment paper.
Why You'll Love This Recipe
- Crispy in Minutes: I swear, the buttermilk powder and cornstarch combo creates that perfect crunch in just 15 minutes of baking—no frying mess, no waiting forever. Flour and paprika give it that iconic golden crust while keeping it light enough to eat with one hand.
- Southern Comfort Bite: That smoky paprika and buttermilk tang? It’s like a hug in food form—sweet, spicy, and just salty enough to make you reach for seconds. Honestly, the first time I tasted it, I immediately texted my grandma to ask for her secret.
- Potluck Hero: Bring this to any gathering and watch it disappear—picnics, BBQs, even church dinners (obviously). The cutlets stay crispy for hours, and the slaw pairs with everything from cornbread to mac and cheese. My cousin once ate three pieces at a family reunion. No regrets.
- Budget-Friendly Feast: Chicken breast cutlets are cheap, and this recipe stretches them far—perfect for feeding a crowd without breaking the bank. Leftovers? Even better cold the next day, sliced thin on sandwiches or tossed in salads. (Yes, even on a Tuesday night.)
Step-by-step instructions for Church's chicken coleslaw
Master the perfect balance of crispy fried chicken and tangy coleslaw with these precise techniques.
Prepare the Chicken Cutlets for Frying
Begin by pounding the 1.5 lb chicken breast cutlets to an even ½-inch thickness between two sheets of plastic wrap using a meat mallet. This ensures even cooking and maximum crispiness. Season both sides generously with 1 teaspoon sea salt, ½ teaspoon ground black pepper, 1 tablespoon garlic powder, and 1 tablespoon paprika. The seasoning should adhere firmly to the surface—this creates flavor depth during frying.
In a large bowl, whisk together the 2 cups all-purpose flour, ¼ cup cornstarch, and ½ cup dry buttermilk powder. The cornstarch is critical—it creates a lighter, crispier batter rather than a dense coating. Dredge each seasoned cutlet in the flour mixture, pressing gently to adhere the coating evenly. Let them rest for 5 minutes before frying to allow the batter to fully adhere. This prevents clumping and ensures a smooth, even crust.
Fry the Chicken to Golden Perfection
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—oil that's too cool will absorb into the chicken instead of creating a crispy exterior. Fry the cutlets in batches to avoid overcrowding, which lowers the oil temperature and leads to greasy results. Cook for 3-4 minutes per side until they reach an internal temperature of 165°F and develop a deep golden brown crust.
Transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet. This allows air circulation, preventing the underside from becoming soggy. Maintain the oil temperature at 350°F for subsequent batches. The chicken should be crispy enough to hold its shape when lifted with tongs—if it feels soft or greasy, increase the oil temperature slightly for the next batch.
Assemble the Tangy Coleslaw Dressing
In a medium bowl, combine the 1 cup mayonnaise, ½ cup white vinegar, 1 tablespoon Dijon mustard, 1 tablespoon granulated sugar, and ½ teaspoon celery seed. Whisk vigorously until fully emulsified and smooth. The sugar and vinegar balance the richness of the mayonnaise, while the celery seed adds a subtle earthy note that complements the fried chicken. Taste and adjust seasoning with additional sea salt or white vinegar as needed—it should be tangy but not overly sharp.
In a separate large bowl, combine the 4 cups shredded green cabbage, 1 cup julienned carrots, and 2 cups thinly sliced celery sticks. Toss gently with the dressing just until the vegetables are evenly coated. Avoid overmixing, which can bruise the cabbage and make the slaw watery. Let it sit at room temperature for 10 minutes before serving to allow the flavors to meld. The cabbage should remain crisp, not wilted.
Serve the Crispy Chicken Over Coleslaw
Slice the fried chicken into ½-inch thick strips and arrange them over the coleslaw. The contrast between the crispy, golden chicken and the cool, tangy slaw is what makes this dish exceptional. For presentation, mound the coleslaw in the center of a plate and fan the chicken strips around it, allowing the crispy edges to catch the light. Garnish with an additional sprinkle of paprika for a pop of color and a hint of smokiness.
Serve immediately while the chicken is still crispy and the coleslaw retains its crunch. The key to this dish lies in the temperature contrast—hot, crispy chicken over a refreshing, cool slaw creates a perfect balance of textures and flavors. If making ahead, fry the chicken and store it separately; assemble the slaw just before serving to maintain its crispness.
Pro Tips For Making Church'S Chicken Coleslaw
- Pound Cutlets Thin: Church’s chicken isn’t just crispy—it’s shatteringly crispy, and that starts with the cutlets. Use a meat mallet or rolling pin to flatten them to ¼-inch thickness (yes, measure it). I learned this the hard way—thicker pieces steam instead of sear, and suddenly you’ve got sad, greasy chicken instead of golden perfection.
- Mix Dry Buttermilk First: The buttermilk powder in the coating is the secret weapon, but it needs to be activated. Whisk it into the flour and cornstarch mix before adding wet ingredients—this ensures even distribution. I used to sprinkle it in last-minute, and some batches would taste powdery. Pre-mixing guarantees every bite gets that tangy crunch.
- Double-Fry for Crisp: Skip the single fry—this chicken deserves two. First fry at 350°F (175°C) until golden (about 3–4 minutes), then boost heat to 375°F (190°C) for the final crisp. The second fry seals the deal, locking in that buttermilk richness while the crust turns glass-like. (Yes, it’s extra effort, but your guests won’t care.)
- Rest Before Serving: Freshly fried Church’s chicken is dangerously tempting to serve immediately, but resist. Let it sit 5 minutes under a wire rack (or even on a plate) to let steam escape. This keeps the coating crispy, not soggy—trust me, I’ve served it straight out of the oil, and it’s a crime against crispiness.
Creative variations of this church's chicken coleslaw
Southern BBQ Twist
Swap the mayonnaise base for a smoky BBQ-inspired dressing by replacing ½ cup vinegar with ¼ cup apple cider vinegar and ¼ cup BBQ sauce (like Sweet Baby Ray's Original). Add ½ teaspoon smoked paprika and ¼ teaspoon cayenne for heat.
This gives the slaw a tangy-sweet kick that pairs perfectly with the crispy chicken—think of it as a Southern-inspired fusion dish. 🌶️
Spicy Sriracha Kick
For those who love heat, mix 1 tablespoon Sriracha into the dressing before tossing with the cabbage. The spicy mayo dressing cuts through the richness of the fried chicken while adding a bold, zesty contrast.
I recommend Huy Fong Sriracha for that signature tang. Garnish with extra red pepper flakes for an extra kick. 🔥
Herb-Infused Freshness
Brighten up the coleslaw with a fresh herb twist by adding 2 tablespoons chopped fresh dill or 2 tablespoons chopped fresh parsley to the dressing. The herbs add a bright, aromatic note that complements the fried chicken beautifully.
For an extra layer of flavor, add 1 teaspoon lemon zest to the dressing for a citrusy lift. 💫
Creamy Ranch Option
For a lighter, ranch-style slaw, replace the mayonnaise with ½ cup ranch dressing (like Hidden Valley Original) and ½ cup Greek yogurt. Add 1 tablespoon dried dill and ½ teaspoon onion powder for depth.
This version is creamier but still tangy, offering a refreshing contrast to the crispy chicken. Perfect for those who love ranch but still want that Southern tang. 🥛
Sweet & Smoky Maple Version
Add a touch of sweetness by replacing 1 tablespoon sugar with 1 tablespoon pure maple syrup and adding ½ teaspoon chipotle powder. The maple syrup adds a subtle sweetness that balances the smokiness of the chipotle, creating a unique flavor profile.
This version works especially well with the crispy chicken, offering a sweet and smoky contrast. 🍁
Crunchy Nut Topping
For added texture, top the coleslaw with ¼ cup chopped pecans or ¼ cup crushed peanuts before serving. The nuts add a satisfying crunch that contrasts with the tender chicken and crisp cabbage.
Toast the nuts in a dry skillet over medium heat for 2-3 minutes until fragrant for extra flavor. 🌰
Nutrition facts
Frequently asked questions
Can I make this coleslaw ahead of time?
Yes, but assemble it last-minute for best texture. Prep the vegetables and store them separately in an airtight container for up to 2 days. Mix with dressing just before serving to keep the cabbage crisp. The fried chicken should be made fresh or reheated in a 375°F oven for 5-7 minutes to restore crispiness.
What's the secret to getting crispy fried chicken?
The cornstarch in the batter and maintaining 350°F oil temperature are key. Let cutlets rest 5 minutes after dredging so the batter sets properly. Fry in small batches to avoid crowding, and use a wire rack to drain excess oil. The chicken should reach 165°F internally for juiciness with crispy skin.
Can I use pre-shredded coleslaw mix?
Pre-shredded mix saves time, but look for brands with at least 50% cabbage content for authentic texture. Add ½ cup extra cabbage if needed. For the celery crown, fresh celery is best—pre-shredded loses crispness quickly. If using pre-shredded, pat it dry thoroughly before tossing with dressing.
How do I fix soggy coleslaw?
Soggy slaw happens from overmixing or wet vegetables. Drain excess moisture by spreading cabbage on paper towels for 10 minutes before mixing. For extra crispness, add 1 tablespoon cornstarch to the dressing. If already soggy, toss with 1 tablespoon lemon juice and 1 teaspoon sugar to revive texture.
What's the best way to reheat fried chicken?
For crispiness, reheat in a 400°F oven for 8-10 minutes on a wire rack. For quick reheating, use an air fryer at 375°F for 3-4 minutes. Avoid microwaving—it makes the skin rubbery. Spritz with a tiny bit of oil before reheating to restore crispness.