Crispy Fried Chicken Plate with Fries & Creamy Slaw

Instructions

Step 1: Marinate the chicken drumsticks in buttermilk for at least 2 hours, or preferably overnight in the refrigerator.

Step 2: In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt to create your seasoning mixture.

Step 3: Heat vegetable oil in a deep pan or fryer to 350°F, checking the temperature with a thermometer for best results.

Step 4: Remove drumsticks from buttermilk and coat thoroughly in the flour mixture, shaking off excess. Fry for 12-15 minutes until golden brown and internal temperature reaches 165°F.

Step 5: While chicken fries, cut potatoes into thick fries and toss with 2 tbsp vegetable oil and seasoning salt.

Step 6: Bake fries at 400°F for 20-25 minutes, stirring halfway through, until crispy and golden.

Step 7: For the slaw, combine shredded cabbage and carrot in a bowl. Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper, then toss with vegetables.

Step 8: Plate everything together with the fried chicken, fries, creamy slaw, and ketchup on the side for dipping. Serve immediately while hot and crispy.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat in a 350°F oven for about 10 minutes rather than the microwave.

Fries are best enjoyed fresh, but leftovers can be refrigerated and reheated in the oven at 375°F for 5-7 minutes until crispy again.

The creamy slaw can be made ahead and stored in a sealed container for up to 2 days. It actually tastes better as flavors meld together overnight.

For meal prep, marinate the chicken the night before and have your slaw ready. This way, you only need to fry everything on the day you want to serve it.