Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken drumsticks dry and season them generously with paprika, garlic powder, salt, and pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the drumsticks for 3-4 minutes per side until golden brown.
Step 3: Brush the BBQ sauce all over the drumsticks and transfer the skillet to the oven. Bake for 25-30 minutes until the chicken is cooked through and the glaze is caramelized.
Step 4: While the chicken cooks, cut potatoes into fries and toss with 2 tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet and bake at 400°F for 25-30 minutes, stirring halfway through, until crispy and golden.
Step 5: For the slaw, combine shredded cabbage, mayonnaise, vinegar, and sugar in a bowl. Toss until well coated and refrigerate until serving.
Step 6: Plate the BBQ chicken drumsticks, crispy fries, and coleslaw together for a complete meal.
Storage and Reheating Tips
Store leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. The coleslaw will keep for 2 days but tastes best when fresh.
To reheat the chicken, place it in a 350°F oven for 10-12 minutes until warmed through. For fries, use an air fryer at 375°F for 5 minutes to restore their crispiness, or reheat in a 400°F oven for 8-10 minutes.
The coleslaw is best served cold straight from the refrigerator as a refreshing contrast to the warm chicken and fries.
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