Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
Step 3: Place the beaten eggs in another shallow bowl.
Step 4: Dip each drumstick into the egg, then coat generously with the flour mixture, pressing gently so it adheres.
Step 5: Toss the potato wedges with olive oil, salt, and pepper, then spread them on the baking sheet.
Step 6: Arrange the coated drumsticks on the baking sheet alongside the wedges.
Step 7: Bake for 25-30 minutes until the chicken is golden brown and cooked through, turning the wedges halfway through.
Step 8: While everything bakes, make the slaw by combining shredded cabbage and carrot in a bowl.
Step 9: Mix mayo and vinegar together, pour over the vegetables, and toss until coated. Season with salt and pepper.
Step 10: Serve the crispy drumsticks and wedges hot with the creamy slaw on the side.
Storage and Reheating Tips
Store leftover chicken and wedges in an airtight container in the refrigerator for up to 3 days. For best results, reheat the chicken in a 350°F oven for about 10 minutes to restore crispiness.
Keep the slaw separate until you’re ready to eat, as it will soften over time. You can prepare the slaw components ahead of time and dress it fresh just before serving.
If you want to freeze the cooked drumsticks, wrap them individually and store for up to 2 months. Thaw overnight in the fridge before reheating.
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