Crispy Chicken, Pickled Slaw
Golden, crisp chicken with a bright, vinegared slaw—Southern comfort, lightened by desert air.
This started as a craving for something fried, but not heavy. The kind of dish you’d make on a warm afternoon, when you want crunch and brightness in the same bite.
The chicken stays classic—crisp, golden, unapologetic. But the slaw cuts through it with acidity, heat, and just enough sweetness to keep things balanced, especially with the help from our Farmer’s Market pickled red onions.
It’s familiar, but just pulled into the light.
Ingredients
Chicken
1½ pounds boneless, skinless chicken breasts or tenders
2 cups buttermilk
1 tbsp Dijon mustard
1 tbsp black pepper
1 tbsp Crystal Hot Sauce
Coating
2 cups rice flour
1 cup cornstarch
1 teaspoon smoked paprika
3 cloves garlic, finely minced
1 teaspoon salt
For Frying
Neutral oil (canola, vegetable, or peanut)
Pickled Slaw
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
¼ cup pickled red onions
¼ cup fresh cilantro, finely diced (substitute with parsley if needed)
2 tablespoons sweet pickled jalapeños
1 lime, for fresh juice
Dressing
1 tsp ground coriander
1 tsp oregano
1/3 cup of olive oil
1 clove garlic, finely minced
Method
Place the chicken tenders in a large bowl or baking dish. Pour the buttermilk mixture over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for optimal texture and flavor.
When ready to cook, heat approximately 2 inches of canola oil in a Dutch oven or heavy-bottomed pot to 350°F.
While the oil is heating, prepare the coating. In a shallow bowl or baking dish, whisk together the gluten-free flour, cornstarch, salt, black pepper, paprika, garlic powder, and baking powder. For added texture, drizzle 1–2 tablespoons of buttermilk into the flour mixture and lightly toss with your fingers to create small craggy clumps.
Working in batches of 3–4 pieces at a time, remove the chicken from the buttermilk, allowing excess to drip off. Press each piece firmly into the flour mixture, turning and gently pressing to ensure an even, textured coating.
Carefully lower the chicken into the hot oil. Fry for 3–4 minutes on the first side, then turn and cook an additional 3–4 minutes, until golden brown and cooked through (internal temperature should reach 165°F). Maintain oil temperature between 325–350°F throughout cooking.
Transfer to a baking sheet or rack and immediately season lightly with salt while hot. Continue with remaining batches.
Serve warm, optionally finished with a squeeze of lemon or alongside pickled slaw for balance.
