Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 boneless, skinless chicken thighs (about 1 1/2 lb total)
- 1 cup buttermilk + 2 tbsp creamy peanut butter + hot sauce and spices (for marinade)
- 3/4 cup all-purpose flour + 1/4 cup cornstarch
- 1/2 cup panko breadcrumbs + 1/2 cup finely chopped roasted peanuts
- Oil for frying (3–4 cups peanut or canola oil)
- 2 1/2 cups shredded cabbage (green) + 1 cup red cabbage + 1/2 cup shredded carrot
- Scallions, cilantro, rice or cider vinegar, lime juice, sugar, oil, salt, pepper (for slaw)
- 1/2 cup mayonnaise + 3 tbsp creamy peanut butter + sriracha + lime juice + garlic (for aioli)
- 4 brioche or potato buns + 2 tbsp butter
- Pickle chips and extra crushed peanuts for serving (optional)
Do This
- 1. Whisk buttermilk, peanut butter, hot sauce, salt, pepper, and spices. Add chicken thighs, coat well, and marinate at least 1 hour (up to 8 hours) in the fridge.
- 2. Stir together mayonnaise, peanut butter, sriracha, lime juice, soy sauce, garlic, and a little warm water until smooth. Chill the spicy peanut aioli.
- 3. Toss cabbages, carrot, scallions, cilantro, vinegar, lime juice, oil, sugar, salt, and pepper. Let slaw sit to lightly pickle while you fry.
- 4. Mix flour, cornstarch, panko, chopped peanuts, and seasonings. Dredge marinated chicken in this mixture, pressing firmly so a thick, craggy coating forms.
- 5. Heat oil to 350°F. Fry chicken 6–8 minutes, turning once, until deep golden and cooked through to 165°F. Drain on a rack.
- 6. Butter and toast buns in a skillet until golden. Spread spicy peanut aioli on both cut sides.
- 7. Stack each bun with crispy peanut-fried chicken, a generous mound of slaw, pickles, and extra peanuts if desired. Serve immediately.
Why You’ll Love This Recipe
- Crispy, craggy peanut crust gives the chicken incredible crunch and flavor.
- Spicy peanut aioli doubles down on nutty richness with just the right kick.
- Fresh, tangy slaw cuts through the richness and adds color and texture.
- Great for a weekend dinner, game day, or whenever you want a standout chicken sandwich at home.
Grocery List
- Produce: Green cabbage, red cabbage, carrots, scallions, fresh cilantro, garlic, limes
- Dairy: Buttermilk, butter
- Pantry: Boneless skinless chicken thighs, brioche or potato buns, mayonnaise, creamy peanut butter, roasted salted peanuts, panko breadcrumbs, all-purpose flour, cornstarch, peanut or canola oil, rice or apple cider vinegar, soy sauce, sriracha or chili-garlic sauce, hot sauce, sugar or honey, dill pickle chips, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (optional)
Full Ingredients
Peanut-Fried Chicken
- 4 boneless, skinless chicken thighs (about 1 1/2 lb total)
Buttermilk–Peanut Marinade
- 1 cup buttermilk
- 2 tbsp creamy peanut butter
- 1 tbsp hot sauce (such as Frank’s or similar)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika (sweet or smoked)
- 1/2 tsp garlic powder
Peanut Coating
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1/2 cup roasted salted peanuts, very finely chopped (almost like coarse crumbs)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper (optional, for heat)
For Frying
- 3–4 cups peanut oil or canola oil (enough for about 1 1/2–2 inches depth in your pot)
Spicy Peanut Aioli
- 1/2 cup mayonnaise
- 3 tbsp creamy peanut butter
- 1 tbsp fresh lime juice (about 1/2 lime)
- 1 tbsp sriracha or chili-garlic sauce, plus more to taste
- 1 tsp soy sauce
- 1 small garlic clove, finely minced (or 1/2 tsp garlic powder)
- 1–2 tbsp warm water, as needed to thin
Crisp Slaw
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red (purple) cabbage
- 1/2 cup shredded carrot
- 2 scallions, thinly sliced
- 1/4 cup loosely packed fresh cilantro leaves, roughly chopped (optional)
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp fresh lime juice
- 1 tbsp neutral oil (such as canola, sunflower, or light olive oil)
- 2 tsp sugar or honey
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
For Assembly
- 4 brioche or potato sandwich buns, split
- 2 tbsp butter, softened (for toasting buns)
- 12–16 dill pickle chips (optional but recommended)
- 2–3 tbsp extra roasted peanuts, roughly chopped, for garnish (optional)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together the buttermilk, 2 tbsp peanut butter, hot sauce, salt, black pepper, paprika, and garlic powder until smooth. The mixture should be slightly thick but pourable.
Pat the chicken thighs dry with paper towels. If they are very uneven in thickness, gently pound the thickest parts with a meat mallet or the bottom of a small pan until each piece is about 1/2 inch thick; this helps them cook evenly.
Add the chicken to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 1 hour, ideally 2–4 hours, or up to 8 hours for maximum flavor and tenderness.
Step 2: Make the Spicy Peanut Aioli
While the chicken marinates, make the aioli. In a small bowl, whisk together the mayonnaise, 3 tbsp peanut butter, lime juice, sriracha (or chili-garlic sauce), soy sauce, and minced garlic until completely smooth and creamy.
If the aioli seems too thick to spread easily, whisk in warm water, 1 tsp at a time, until it reaches a thick but spreadable consistency. Taste and adjust: add more sriracha for heat, more lime for brightness, or a pinch of salt if needed.
Cover and refrigerate until ready to assemble the sandwiches. The flavors will meld and mellow nicely as it sits.
Step 3: Toss Together the Slaw
In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, scallions, and cilantro (if using).
In a small measuring cup or bowl, whisk together the rice (or apple cider) vinegar, lime juice, neutral oil, sugar or honey, salt, and black pepper until the sugar is mostly dissolved.
Pour the dressing over the vegetables and toss well, using tongs or clean hands, until everything is evenly coated. Taste and adjust with a pinch more salt, sugar, or lime juice if needed.
Set the slaw aside at room temperature while you cook, tossing once or twice. It will soften slightly and become juicy but should stay crisp. For longer waits (over 30 minutes), refrigerate.
Step 4: Prepare the Peanut Coating and Dredge
In a shallow dish or pie plate, combine the flour, cornstarch, panko breadcrumbs, finely chopped peanuts, paprika, garlic powder, onion powder, salt, and cayenne (if using). Stir well to evenly distribute the seasonings and peanuts.
Remove the chicken from the fridge. Working with one piece at a time, let excess marinade drip off, then place the chicken into the peanut coating mixture. Press firmly on both sides to help the coating stick and form a thick, craggy crust. Make sure every part of the chicken is well covered, including the edges.
Transfer the coated chicken pieces to a plate or wire rack and let them sit for 10 minutes. This short rest helps the coating adhere better and crisp up beautifully when fried.
Step 5: Fry the Peanut-Crusted Chicken
Pour 3–4 cups of peanut or canola oil into a heavy-bottomed pot or deep, wide skillet, aiming for about 1 1/2–2 inches of depth. Clip on a thermometer if you have one. Heat the oil over medium to medium-high heat until it reaches 350°F.
Carefully add 2 pieces of chicken to the hot oil, laying them away from you to avoid splashes. Do not crowd the pan; fry in batches so the temperature stays steady.
Fry for 6–8 minutes, turning once halfway through, until the coating is deep golden brown and the internal temperature of the thickest part of the chicken reaches 165°F. Adjust the heat as needed to keep the oil between 325°F and 350°F.
Use tongs to transfer the fried chicken to a wire rack set over a baking sheet, or to a paper towel–lined plate. Sprinkle lightly with salt while hot. Repeat with the remaining chicken pieces, bringing the oil back to 350°F between batches.
Step 6: Toast the Buns and Prep the Toppings
While the last batch of chicken finishes frying, split the brioche or potato buns. Spread the cut sides with the softened butter.
In a large skillet over medium heat (you can wipe out and reuse the frying pan if it is safe and mostly oil-free, or use a clean one), place the buns cut-side down and toast for 1–2 minutes, until the surfaces are golden brown and slightly crisp. Remove from the pan.
Give the slaw a final toss. If there appears to be a lot of liquid at the bottom of the bowl, you can drain off a tablespoon or two so the sandwiches do not become soggy.
Stir the spicy peanut aioli and taste one more time; adjust seasoning if desired.
Step 7: Assemble the Sandwiches
Spread a generous layer of spicy peanut aioli on both the top and bottom halves of each toasted bun.
Place one piece of crispy peanut-fried chicken on the bottom half of each bun. Spoon a big mound of slaw on top of the chicken, letting some of the cabbage tumble over the sides for a stacked, hearty look.
Add dill pickle chips on top of the slaw if you like a tangy, crunchy bite. Sprinkle with extra chopped roasted peanuts for even more texture and peanut flavor.
Cap each sandwich with the top bun. Serve immediately while the chicken is still hot and the buns are warm.
Pro Tips
- Keep the oil hot and steady. Use a thermometer if possible and fry in small batches. Dropping too many pieces at once will cool the oil and make the coating greasy instead of crisp.
- Chop the peanuts finely. Aim for coarse crumbs, not big chunks. This helps them cling to the coating and brown evenly without burning.
- Do not skip the rest after dredging. Letting the coated chicken sit for about 10 minutes before frying helps the coating hydrate and adhere, so it will not fall off in the oil.
- Adjust the heat level to your taste. For a milder sandwich, reduce or omit the cayenne and use less sriracha in the aioli. For extra heat, add more sriracha and a pinch of cayenne directly to the slaw.
- Use a wire rack for maximum crispiness. Draining fried chicken on a rack instead of on paper towels prevents steam from softening the bottom crust.
Variations
- Oven-baked or air-fryer version: Instead of deep frying, spray the coated chicken lightly with oil and bake at 425°F for 18–22 minutes (flipping halfway) or air-fry at 380°F for 14–18 minutes, until crispy and cooked through.
- Chicken breasts instead of thighs: Use 2 large boneless, skinless chicken breasts (about 1 1/2 lb). Slice each in half horizontally to make 4 thin cutlets, then marinate and bread as directed.
- Low-carb option: Serve the crispy peanut-fried chicken and slaw over a bed of shredded cabbage or lettuce instead of on buns. Drizzle with the spicy peanut aioli and sprinkle with extra peanuts.
Storage & Make-Ahead
The chicken tastes best right after frying, but you can still plan ahead. Marinate the chicken up to 8 hours in advance and keep it refrigerated until ready to coat and fry. The spicy peanut aioli can be made up to 3 days ahead and stored in an airtight container in the fridge. The slaw is best the day it is made, but it will keep for 1–2 days in the refrigerator; it will soften as it sits, so toss again before serving and drain any excess liquid.
Leftover cooked chicken can be cooled completely, then refrigerated in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 8–10 minutes, until hot and re-crisped; avoid microwaving if you want to keep the crust crunchy. The buns are best fresh; toast new buns just before serving leftovers. The slaw and aioli do not freeze well, but the cooked chicken can be frozen for up to 1 month, well wrapped and stored airtight.
Nutrition (per serving)
Approximate per sandwich (including bun, slaw, and aioli): about 850–900 calories, 44–48 g protein, 60–65 g carbohydrates, 48–52 g fat, 9–11 g fiber, and 1,400–1,600 mg sodium. Actual values will vary based on exact ingredients, oil absorption, and portion sizes.
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