Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Pat the chicken drumsticks dry with paper towels.
Step 3: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, salt, and black pepper.
Step 4: Coat the chicken drumsticks evenly with the seasoning mixture.
Step 5: Arrange the chicken on a baking tray and roast for 35 to 40 minutes until golden brown and fully cooked.
Step 6: In a small bowl, mix barbecue sauce and honey.
Step 7: Brush the barbecue glaze generously over the chicken during the final 10 minutes of roasting.
Step 8: Peel and cut the potatoes into fries.
Step 9: Heat oil in a deep fryer or large pan and fry the potatoes until golden and crispy.
Step 10: Remove the fries from the oil and season with paprika, garlic powder, and salt.
Step 11: In a large bowl, combine shredded cabbage, purple cabbage, and grated carrot.
Step 12: In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, and black pepper.
Step 13: Pour the dressing over the cabbage mixture and toss until evenly coated.
Step 14: Arrange the BBQ chicken, fries, and creamy coleslaw on a large serving platter.
Step 15: Garnish with chopped parsley before serving.
Storage and Reheating Tips
Store leftover chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in the oven or air fryer at 350°F (175°C) until warmed through.
Reheat fries in the oven or air fryer to restore crispiness.
Keep the coleslaw chilled and stir before serving again.
For best flavor and texture, enjoy the fries fresh and crispy.
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