BBQ Fried Chicken Sandwiches
Prep time
Cook time
Total time
These BBQ Fried Chicken Sandwiches are packed with so much flavor in a tiny package. Cornbread biscuits filled with fried chicken (dipped in BBQ sauce) homemade creamy coleslaw and pickles.
Serves: 8 sandwiches
Cornbread Biscuits
  • 1½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, diced, plus 2 tablespoons melted butter
  • ½ cup frozen corn, thawed
  • ½ cup shredded Cheddar cheese
  • 1 small jalapeño pepper, seeded and diced
  • ¼ cup sliced scallions
  • 1 cup buttermilk, chilled
  • 2 cups shredded coleslaw mix
  • 1 cup shredded red cabbage
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
  • 4 to 6 boneless chicken cutlets, cut in half
  • 1½ cups buttermilk
  • ½ teaspoon hot sauce
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • vegetable or canola oil for frying
  • 1 (18-ounce) bottle store-bought BBQ sauce, warmed on the stove
  • ¼ cup Dijon mustard
  • ½ cup pickle chips
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  2. To make the biscuits, in a large bowl, combine the flour, cornmeal, baking powder, baking soda, sugar, and salt. Add the butter and breakdown with your fingers until they resemble coarse crumbs the size of peas. Stir in the corn, Cheddar, jalapeño, and scallions until evenly combined. Using a rubber spatula, fold in the buttermilk until the dough comes together. Turn out onto a lightly floured work surface and knead a few times to shape into a disc. Roll or pat out to about ½ an inch thick. Cut out 8 biscuits with a 4-inch round biscuit cutter, placing each onto the prepared baking dish. Brush with melted butter and bake until golden brown, about 12 to 15 minutes. Remove from oven and let cool before assembling the sandwiches.
  3. Meanwhile, make the coleslaw. In a large bowl, combine the shredded coleslaw mix, red cabbage, mayo, vinegar, honey, celery salt and black pepper. Give it a taste and adjust seasoning accordingly. Cover with plastic wrap and place in fridge until ready to use.
  4. To make the chicken, place the cut up chicken in a large bowl and cover with the buttermilk and hot sauce. Cover with plastic wrap and let chill for at least 30 minutes. This is just for flavor and tenderness. If you're in a pinch for time, just proceed.
  5. Place the flour and seasonings in a shallow dish. Fill a large cast iron skillet about halfway up with oil. Set over medium-high heat and heat until about 350 degrees with a deep fry thermometer. Coat the chicken in flour, then return to the buttermilk and dip back into the flour once more. Press and shake excess flour and place on a wire rack set over a baking sheet. Continue coating the rest. Let the chicken set for about 10 minutes, to ensure that the dredging sticks.
  6. Fry the chicken in batches, until crispy and golden brown, about 8 to 10 minutes, turning over halfway. Drain and transfer the chicken to a clean wire rack, set over a baking sheet. Continue frying the rest of the chicken.
  7. To assemble the sandwiches, split the biscuits in half an spread each half with Dijon mustard. Dip the chicken in the warmed BBQ sauce and place one piece on top of each bottom half of the biscuits. Top with a scoop of coleslaw and a couple pickle chips. Replace the top of the biscuit and serve immediately.
Recipe by The Candid Appetite at