kentucky fried chicken slaw recipe

The Best kentucky fried chicken slaw recipe

Oh, I just love this Kentucky Fried Chicken Slaw recipe—it’s one of those simple yet totally satisfying dishes that feels like a hug in a bowl. There’s something about the crisp, tangy crunch of the cabbage and carrots mixed with that perfect blend of creamy dressing that makes it feel like a cozy, homey meal, no matter what time of day it is. My kids—especially my little one who’s always picky—will eat this straight from the bowl, and honestly, it’s one of the few things they’ll actually finish without complaint. It’s that kind of recipe that makes you feel good about serving something fresh but still indulgent, like you’re giving them a little treat without breaking the bank.

I’ve made this slaw for everything from casual family dinners to game-day snacks, and it never fails to be a hit. It’s light enough to feel healthy, with all the vitamins from the veggies, but the dressing is rich enough to make it taste like a little extra something. My husband always says it’s the perfect way to balance out heavier meals—like a side that feels like a meal in itself. And honestly, it’s so easy to prep ahead, so you can throw it together in minutes when you’re short on time. It’s that kind of recipe that makes me feel like I’m doing something special without all the fuss. Plus, the kids love it because it’s crunchy and sweet, and honestly, it’s a great way to sneak in some veggies without them even realizing it. It’s the kind of dish that makes every meal feel a little more special, no matter how ordinary the day might be.

Kentucky Fried Chicken Slaw with Crispy Cornbread

4.9 from 1257 votes

A delightful combination of tangy coleslaw and crispy Kentucky-style fried chicken, served with a homemade cornbread for a Southern-inspired meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Coleslaw

• 2 large heads green cabbage, shredded (~8 cups)
• 1 large carrot, grated (~2 cups)
• ½ cup mayonnaise
• ¼ cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste

For the Fried Chicken

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup buttermilk
• 2 large eggs, beaten
• Vegetable oil, for frying (~2 inches deep)

For the Cornbread

• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup buttermilk
• ½ cup vegetable oil
• ½ cup granulated sugar
• 2 large eggs
• 1 cup corn kernels (fresh, frozen, or canned)

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 For the coleslaw: In a large mixing bowl, combine shredded cabbage and grated carrot. Set aside.
3. 3 In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper. Pour over the cabbage mixture and toss gently to coat. Cover and refrigerate for at least 30 minutes.
4. 4 For the cornbread: Preheat oven to 400°F (200°C). In a bowl, whisk flour, baking powder, salt, buttermilk, oil, sugar, and eggs. Stir in corn kernels. Pour batter into a greased 8×8-inch baking dish.
5. 5 For the fried chicken: In a shallow bowl, mix flour, salt, paprika, garlic powder, and onion powder. In another bowl, whisk buttermilk and eggs. Dip chicken pieces in buttermilk mixture, then coat thoroughly in the flour mixture. Let excess flour drip off.
6. 6 Heat oil in a skillet or deep fryer to 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
7. 7 Bake cornbread for 20-25 minutes or until golden and firm. Let cool slightly.
8. 8 Serve fried chicken with coleslaw and cornbread on the side.

🔧Equipment

• Mixing bowls
• Food processor or sharp knife
• Medium saucepan
• Large skillet or deep fryer
• Oven
• Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 950mg🌾Total Carbs: 50g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 40g

📝Notes

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This slaw recipe is always a solid choice for any family gathering because it’s simple to make ahead and keeps well, so you won’t be scrambling last-minute. It’s also a crowd-pleaser—crunchy, tangy, and light enough to balance heavier dishes without feeling too much like a side. Plus, it’s perfect for potlucks or picnics because it holds up well and lets everyone customize their own serving.

❓ Frequently Asked Questions About Kentucky Fried Chicken Slaw with Crispy Cornbread

What is the secret ingredient in Kentucky Fried Chicken’s classic Slaw that makes it so crispy and flavorful?

The secret lies in a combination of ingredients: tenderized cabbage and carrots with a light, tangy dressing that includes mayonnaise, vinegar, sugar, salt, and a touch of celery salt—plus a key element: crispy fried chicken pieces mixed into the slaw for added texture and flavor. The dressing is often made with a slightly sweet and sour balance, and some versions include a hint of mustard for extra depth.

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How long should I cook the cabbage and carrots for to achieve the right texture in the KFC-style slaw?

For the perfect crisp-tender texture, cook the shredded cabbage and carrots in a hot pan with a little oil for about 3–4 minutes until they soften slightly but still hold their shape. Avoid overcooking, as it can make them mushy. The key is to keep them firm but not raw, which ensures they stay crisp when mixed with the dressing.

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Can I use pre-shredded cabbage instead of whole cabbage?

Yes, you can use pre-shredded cabbage, but there are a few adjustments to make: Squeeze out excess water (if using a damp shredded cabbage) to prevent a soggy slaw. Also, pre-shredded cabbage can be slightly softer, so you may need to cook it for 1–2 minutes longer in the pan to achieve the same crisp-tender texture. Adding a little cornstarch or flour to the cabbage before cooking can also help retain crispness.

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What happens if I substitute mayo for KFC’s traditional mayo-based dressing?

While you can use store-bought mayo, KFC’s homemade dressing is slightly richer and more balanced because it often includes extra virgin olive oil, a touch of honey or brown sugar, and a sharper vinegar base (like apple cider or white vinegar). If you swap mayo entirely, the slaw may lack the slightly tangy, slightly sweet depth that KFC’s version has. For the best results, use mayonnaise mixed with a little oil and vinegar (like 1 part mayo to 1 part oil, plus 1 tbsp vinegar and 1 tsp sugar).

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How do I make sure the slaw stays crispy after mixing with the dressing?

To keep the slaw crispy and not soggy, follow these steps: 1. Pat the cabbage and carrots dry thoroughly before cooking to remove excess moisture. 2. Cook in batches if needed, ensuring the vegetables don’t steam instead of crisp. 3. Mix with dressing last—coat the slaw in the dressing just before serving (or serve immediately). 4. Use a light hand with the dressing—start with less and add more if needed to avoid over-soaking. 5. Store properly if prepping ahead: If making slaw in advance, keep it in an airtight container with a paper towel to absorb moisture, and eat within 2–3 days. For extra crispiness, toss it with a little cornstarch or flour before serving.