Crispy Fried Chicken Plate 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 or overnight for best flavor.

Step 4: In another bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, black pepper, salt, thyme, 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 skillet or fryer to 350°F (175°C).

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

Step 8: Remove the chicken and place on a wire rack or paper towels to drain excess oil.

Step 9: Fry the potato strips in hot oil until golden and crispy, then season lightly with salt.

Step 10: In a bowl, mix the green cabbage, purple cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper to make the coleslaw.

Step 11: Arrange the fried chicken, fries, and coleslaw on serving plates.

Step 12: Serve hot with ketchup and garnish with fresh parsley.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. Keep the fries and coleslaw in separate containers for best freshness.

To reheat the chicken, place it in a 375°F oven or air fryer for 10–15 minutes until heated through and crispy again. Avoid microwaving if possible, as it can make the coating soggy.

Fries can be reheated in the oven or air fryer for a few minutes until crisp. Coleslaw is best served cold and fresh.