Southern Fried Chicken Sandwich

5 from 6 votes

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This Southern Fried Chicken Sandwich is light and crispy on the outside, juicy and flavorful on the inside and topped with a crunchy corn slaw. Hearty and delicious!

Close up of Donnie Mac’s Southern Fried Chicken Sandwich.
Featured with this recipe
  1. Ingredients
  2. Tips for Perfect Fried Chicken
  3. Crunchy Corn Slaw Sauce
  4. Frequently Asked Questions
  5. More Sandwich Recipes
  6. How to Make this Southern Fried Chicken Sandwich
  7. Southern Fried Chicken Sandwich Recipe

This Southern Fried Chicken Sandwich is a play on an unforgettable sandwich I had years ago. My sister took me to restaurant in Boise called “Donnie Mac’s Trailer Park Cuisine”. This place was featured on the Food Network show, Diners, Drive Ins, and Dives. I ordered this chicken sandwich and I LOVED it. I told myself I would have to go home and duplicate it (which was easy, because they basically tell you how to do it on the episode on the Food Network). They were a huge family hit, and tasted just like they did at Donnie Mac’s! Unfortunately, Donnie Mac’s is now closed, so the only way you can get this sandwich is making it yourself!



  • Panko bread crumbs
  • Flour
  • Salt
  • Cayenne pepper
  • Garlic powder
  • Paprika
  • Thyme

Corn Slaw Sauce:

  • Corn
  • Buttermilk
  • Ranch dressing
  • Salt and pepper
  • Chopped green onion

For the Sandwich:

  • Chicken breasts
  • Buttermilk
  • Oil – for frying
  • Chopped cabbage
  • Ciabatta buns

Tips for Perfect Fried Chicken

The trick to getting this sandwich just right is, of course, the chicken! Some people have a tough time getting that golden crispy fried chicken but it’s really easy. Just follow these simple steps:

  • Marinate chicken breasts in buttermilk in the refrigerator for at least a couple of hours, or preferably overnight.
  • Use a good flour coating with breadcrumbs. I like to use Panko breadcrumbs for this recipe but any kind will do.
  • Add spices in with the breadcrumb and flour mixture. This gives you great opportunity to add tons of flavor to the chicken.
  • Roll the marinated chicken in the breadcrumbs, letting it sit on each side for a few seconds so it really sticks to the chicken.
  • Make sure your oil is really hot before placing the chicken in the pan. Cook just one or two pieces at a time so the oil doesn’t get too cool.
  • Once the chicken is golden brown on each side and cooked through, remove from the oil and let it cool on a paper towel to absorb any excess oil.

Crunchy Corn Slaw Sauce

The topper to this Southern Fried Chicken Sandwich is the crispy, crunchy corn slaw. It is so yummy and really easy to put together! You can eat it on the side, but I like adding it right to the top of the fried chicken. It adds a cool, creamy flavor and the corn goes so well with the chicken. Here’s what to do:

  1. Use fresh or frozen corn kernals.
  2. Sautee them in a pan on the stove until they’re slightly caramalized and then give them a quick pulse in the food processor.
  3. Add some buttermilk, Ranch dressing and salt and pepper and pulse until just mixed in the food processor.
  4. Mix some of the sauce with some chopped cabbage and add to the top of the chicken.
  5. You can use more sauce as a spread on the top or bottom of the sandwich.

Frequently Asked Questions

What condiments go on a chicken sandwich?

We love this recipe because, with the corn slaw sauce, you really don’t need any condiments! But, if you really are hankering for some sauces and toppings, some ideas are: pickles, mayonnaise, hot sauce, tomato, lettuce, dijon mustard, bbq sauce, coleslaw. All or any of these would go deliciously on a crispy chicken sandwich!

More Sandwich Recipes

If you like this chicken sandwich, you will love these other easy, hearty and delicious sandwich recipes!

How to Make this Southern Fried Chicken Sandwich

Close up of Donnie Mac’s Southern Fried Chicken Sandwich.

Southern Fried Chicken Sandwich

5 from 6 votes
This Southern Fried Chicken Sandwich is light and crispy on the outside, juicy and flavorful on the inside and topped with a crunchy corn slaw. Hearty and delicious!

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Lunch
Cuisine American
Servings 4


  • 2 chicken breasts halved and pounded to ¼” thickness
  • 3 cups buttermilk or enough to cover the chicken
  • oil for frying
  • 2 cups chopped cabbage
  • 4 Cibatta buns


  • 8 ounces Panko bread crumbs
  • 2/3 cup flour
  • 1 teaspoon salt
  • 2 teaspoons cayenne
  • 2 tablespoons Garlic powder
  • 1 tablespoon paprika
  • ½ tablespoon Thyme


  • 1/2 cup corn
  • 1 cup buttermilk
  • ½ cup ranch dressing
  • salt & pepper to taste
  • 3 tablespoons chopped green onion


  • Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is pretty much swimming in buttermilk. Refrigerate overnight.
  • For the sauce: Sauté corn until a little caramelized and coarsely chop in a food processor. Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed. Stir in green onion and set aside.
  • Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish. Place chicken in bread crumbs. Press it down then let it sit for a few seconds so the break crumbs really stick on there.
  • Heat oil in a deep pan, or deep fryer and add breaded chicken. Fry until golden brown and cooked through.
  • Combine cabbage and about ¼ cup- ½ cup of the sauce to make the slaw (you just want the cabbage covered in the sauce, not drowning in it). Do this right before putting on the sandwich so it doesn’t get soggy.
  • To serve: Toast Cibatta in toaster or oven until slightly toasted. Add a little of the remaining sauce to the bottom bun. Place fried chicken on bun, slap on some “slaw” and top with remaining bun.


For best results, marinate chicken breasts in buttermilk in the refrigerator for at least a couple of hours, or preferably overnight.

Nutrition Information

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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How many stars would you give this recipe?


  1. 5 stars
    These kind of sandwiches are always so tasty, the perfect combination of spicy chicken, crispy salad and sauce. Perfect for a Friday night supper.

  2. 5 stars
    This sandwich has the perfect amount of spice and texture. The corn slaw takes this sandwich to the next level.

  3. Oh…my…goodness….
    These sure do look divine!
    Can’t wait to let my family give these
    Babies a try.
    Then again for my mom and dad this summer.
    Thanks a bunch for sharing this recipe.

    1. If you are doing it in just a little bit of oil in a pan– you will want to do about 3-4 minutes on each side. If you are doing it in a fryer, check it after about 4 minutes. Either way, you will want to check the internal temperature of the chicken or check it to make sure it is no loner pink inside before serving. Hope this helps!

  4. So yummy. Everyone in my family loved it, but in different versions. Little one ate "nuggets" and son had just plain with no sauce or slaw, the rest of us had it all the way. Can't wait to make again.

  5. Amy- I am so glad to hear the blog makes you happy 🙂 I will do my best to keep the recipes comin'!

    Bendixen Family- These will not disappoint.. they taste as good as they look!

  6. Im making these tomorrow and my family is going to come try them! They look sooo good my mouth as been watering all day. Thanks 🙂