Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and cut the potatoes into fries, then soak them in cold water for 20 minutes before drying thoroughly.
Step 3: Toss the fries with olive oil, paprika, and a pinch of salt.
Step 4: Spread the fries evenly on a baking sheet lined with parchment paper.
Step 5: In a bowl, combine melted butter, paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, dried parsley, salt, and black pepper.
Step 6: Coat the chicken drumsticks evenly with the seasoning mixture.
Step 7: Arrange the chicken on a baking tray and bake for 30 minutes.
Step 8: Remove the chicken from the oven and brush generously with barbecue sauce.
Step 9: Return the chicken to the oven and bake for another 10–15 minutes until sticky, caramelized, and fully cooked.
Step 10: Bake or fry the fries until crispy and golden brown.
Step 11: In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and salt to make the creamy coleslaw.
Step 12: Arrange the barbecue chicken, fries, and coleslaw on serving plates, sprinkle paprika over the coleslaw, garnish with parsley, and serve hot.
Storage and Reheating Tips
Store leftover barbecue chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F oven or air fryer for 10–15 minutes until hot and slightly crispy.
Reheat fries in the oven or air fryer for several minutes until crisp again.
Coleslaw should be stored chilled and served cold for the best texture and freshness.
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