Fried Chicken with Cabbage Slaw and Remoulade Sauce

Brett August
Account Manager


For the marinade:
  • 1 whole chicken cut into 8 piece
  • 3 cups buttermilk
  • 1/4 cup agave
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon crushed red pepper flake
  • Kosher salt
  • Canola oil for frying

For the Flour Dredge:

  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon cajun seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Kosher Salt
  • Ground black pepper

For the Cabbage Slaw:

  • 2 tablespoons apple cider vinegar
  • ½ cup mayonnaise
  • 1 tablespoon sugar
  • Kosher salt
  • Ground black pepper
  • ½ Green cabbage, sliced
  • ½ Red cabbage, sliced
  • 1 large carrot, shredded
  • 1 tablespoon finely chopped fresh parsley

For the Remoulade Sauce:

  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon old bay
  • 1 tablespoon chives, chopped
  • Kosher Salt
  • Ground Black Pepper


  1. In a large bowl or resealable plastic bag, whisk together buttermilk, agave, Cajun seasoning, crushed red pepper flake, and salt. Add chicken and marinate for at least 1 hour up to overnight.
  2. In another large bowl or resealable plastic bag, combine flour, cornstarch, Cajun seasoning, onion powder, garlic powder, salt, and pepper. Place one piece of chicken at a time from the marinade into the flour dredge and shake until coated completely. Place on a wire rack.
  3. Heat 1 inch of canola oil in a deep skillet. Fry a few pieces of chicken at a time avoiding over crowding. Chicken wings should take about 10-15 minutes, thighs and legs about 15-20 minutes and breasts about 20-25 minutes or until golden brown with an internal temperature of 165 degrees. Remove and drain on a wire rack to ensure a crispy texture.
  4. In a large bowl whisk cider vinegar, mayonnaise, sugar, salt and pepper. Toss green cabbage, red cabbage, carrot, and parsley with sauce. Refrigerate for at least one hour before serving with fried chicken.
  5. In a small bowl whisk mayonnaise, Dijon, old bay, hot sauce, and chives. Season to taste with salt and pepper. Use as an optional dipping sauce for the chicken.