Crispy Chicken, Chips and Coleslaw

How to make Crispy Chicken, Chips and Coleslaw

Step 1: In a bowl, mix buttermilk with paprika, garlic powder, onion powder, salt, and pepper. Add chicken and marinate for at least 2 hours or overnight in the fridge.

Step 2: Heat oil in a deep fryer or large pot to 350°F (175°C). Dredge the marinated chicken pieces in flour, pressing to coat well. Fry in batches for 12–15 minutes or until golden brown and cooked through. Drain on paper towels.

Step 3: Rinse and dry the cut fries. Fry in hot oil at 325°F (165°C) for 3–4 minutes to soften, then remove. Increase heat to 375°F (190°C) and fry again for 2–3 minutes until golden and crispy. Season with salt.

Step 4: For the coleslaw, mix shredded cabbage and carrot in a bowl. In a separate small bowl, whisk together mayonnaise, yogurt, vinegar or lemon juice, salt, and pepper. Toss with the cabbage mix until evenly coated.

Step 5: Plate the crispy chicken with a serving of chips and a generous scoop of coleslaw. Serve hot and enjoy!

Recipe Variations and Possible Substitutions

• Use boneless chicken breast strips for homemade chicken tenders.
• Swap regular fries for sweet potato fries or wedges.
• Add mustard or honey to the coleslaw dressing for extra flavor.
• Air fry or oven-bake the chicken for a lighter option.

Storage and Reheating Tips

Store leftovers in airtight containers for up to 3 days. Reheat chicken and chips in the oven or air fryer to retain crispiness. Coleslaw is best served fresh, but can be stored chilled for up to 2 days—stir before serving.