Instructions
Step 1. Place the chicken pieces in a bowl with the buttermilk and egg. Mix well and refrigerate for 30 minutes.
Step 2. In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 3. Remove the chicken from the buttermilk mixture and coat each piece thoroughly in the breadcrumb mixture.
Step 4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 5. Fry the chicken bites in batches for 4–5 minutes until golden brown and cooked through.
Step 6. Transfer the chicken to a wire rack or paper towel-lined plate.
Step 7. Preheat the oven to 425°F (220°C).
Step 8. Soak the cut fries in cold water for 30 minutes, then drain and pat dry.
Step 9. Toss the fries with vegetable oil, salt, paprika, and black pepper.
Step 10. Spread the fries on a baking sheet and bake for 25–30 minutes, turning halfway through, until golden and crispy.
Step 11. In a large bowl, combine the green cabbage, red cabbage, and shredded carrots.
Step 12. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
Step 13. Pour the dressing over the vegetables and toss until evenly coated.
Step 14. Chill the coleslaw until ready to serve.
Step 15. Arrange the crispy chicken bites, fries, and coleslaw on serving plates.
Step 16. Serve with ketchup on the side for dipping.
Step 17. Garnish with chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken bites, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken bites in a 375°F (190°C) oven or air fryer for 6–8 minutes to restore crispiness.
Reheat fries in an oven or air fryer for 5–7 minutes until crisp.
Keep the coleslaw refrigerated and serve cold.
Cooked chicken bites can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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