Cornbread-Crusted Fried Chicken Sandwich with Collard Green Slaw 🍗 – Black Foodie Finder

A Southern Fried Chicken Sandwich with All the Fixings

This Cornbread-Crusted Fried Chicken Sandwich by Brittany B is what happens when a classic chicken sandwich gets the full Southern treatment. Chicken thighs are brined in buttermilk for 24 hours, coated in a cornbread-and-flour breading, rested, and fried until crisp.

But Brittany doesn’t stop at the chicken. The sandwich is layered with a massaged collard green slaw, quick-pickled tomato, and Louisiana-style mayo, with homemade pot liquor ranch served alongside. She even incorporates pickled collard green stems, making use of another part of the greens while building even more flavor into the meal.

This is intentionally a choose-your-own-adventure sandwich. Add bacon, fry the tomato, serve it on cornbread, or pair it with sweet potato fries. Brittany’s rule is simple: make it your own, just make it good.

Ingredients

For the Cornbread-Crusted Chicken

• Chicken thighs
• Buttermilk
• Cornbread
• Flour
• Seasonings, not specified
• Oil, for frying

For the Collard Green Slaw

• Collard greens
• Additional slaw ingredients, not specified

For the Pickled Components

• Collard green stems
• Tomato
• Pickling ingredients, not specified

For the Sauces

• Pot liquor, made from cooking greens and reduced
• Ranch ingredients, not specified
• Louisiana-style mayo ingredients, not specified

For Assembly

• Sturdy sandwich buns
• Cornbread brioche or pan-fried cornbread slices, optional

Step-by-Step Instructions

1. Brine the Chicken

• Soak the chicken thighs in buttermilk for 24 hours.
• Remove and prepare them for breading.

2. Prepare the Toppings

• Massage the raw collard greens for the slaw.
• Prepare the pickled collard stems, quick-pickled tomato, Louisiana mayo, and reduced pot liquor for the ranch.

3. Make the Cornbread Breading

• Process cornbread and flour together to create the coating for the chicken.

4. Bread & Rest the Chicken

• Coat each chicken thigh thoroughly in the cornbread mixture.
• Let the breaded chicken rest before frying.

5. Fry the Chicken

• Fry until deeply golden, crispy, and safely cooked through.
• Use a food thermometer to check the chicken’s internal temperature.

6. Build the Sandwich

• Layer the cornbread-crusted chicken, collard green slaw, pickled tomato, and Louisiana mayo on a sturdy bun.
• Serve with pot liquor ranch on the side.

Pro Tips & Suggestions

• Don’t skip massaging raw collard greens for the slaw.
• Let the breaded chicken rest before frying.
• Make the pot liquor ahead; Brittany prefers greens the next day.
• Try the toppings on a fried fish sandwich, too.

About the Creator

This recipe is by Brittany B, the creator behind @makethebcapital. Known for imaginative sandwiches and creative spins on familiar flavors, Brittany builds dishes with thoughtful layers and encourages home cooks to make each recipe their own.

Brittany B | @makethebcapital