Instructions
Step 1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight.
Step 3. In another bowl, whisk together the flour, cornstarch, baking powder, cayenne pepper, oregano, and thyme.
Step 4. Remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture.
Step 5. Let the coated chicken rest for 10 minutes to help the coating adhere.
Step 6. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Step 7. Fry the chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
Step 8. Transfer the chicken to a wire rack to drain excess oil.
Step 9. Preheat the oven to 425°F (220°C).
Step 10. Toss the potato fries with vegetable oil and salt.
Step 11. Arrange the fries on a baking sheet and bake for 30 to 35 minutes, turning halfway through, until crispy and golden.
Step 12. In a large bowl, combine the green cabbage, red cabbage, and grated carrot.
Step 13. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, black pepper, and salt.
Step 14. Pour the dressing over the vegetables and toss until evenly coated.
Step 15. Arrange the fried chicken, fries, and coleslaw in serving boxes or plates.
Step 16. Serve immediately with ketchup on the side.
Storage and Reheating Tips
Store leftover fried chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 10 to 12 minutes to restore its crispiness.
Reheat fries in an air fryer or oven at 375°F (190°C) for 5 to 8 minutes.
Do not freeze the coleslaw, as the dressing may separate and become watery.
Cooked fried chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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