Crispy Fried Chicken Fries and Coleslaw Box Recipe

Instructions

Step 1: Wash and pat dry the chicken pieces with paper towels.

Step 2: In a large bowl, whisk together the buttermilk, eggs, and hot sauce.

Step 3: Add the chicken pieces to the buttermilk mixture and marinate for at least 1 hour.

Step 4: In another bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, dried parsley, salt, black pepper, and baking powder.

Step 5: Remove the chicken from the marinade and coat each piece thoroughly in the seasoned flour mixture.

Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Step 7: Fry the chicken in batches for 12–15 minutes until golden brown, crispy, and fully cooked.

Step 8: Transfer the fried chicken to a wire rack or paper towels to drain excess oil.

Step 9: Fry the potato fries in batches until golden and crispy, then season lightly with salt.

Step 10: In a bowl, combine the green cabbage, purple cabbage, carrot, mayonnaise, apple cider vinegar, sugar, and salt to prepare the creamy coleslaw.

Step 11: Arrange the crispy fried chicken, fries, coleslaw, and dipping sauce in serving boxes or plates.

Step 12: Garnish with chopped parsley and serve hot.

Storage and Reheating Tips

Store leftover fried chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 375°F oven or air fryer for 10–15 minutes until crispy and heated through.

Reheat fries in the oven or air fryer for several minutes until crisp again.

Coleslaw should be kept chilled and served cold for the best flavor and texture.