Instructions
Step 1: Pat the chicken drumsticks dry and place them in a bowl. Pour buttermilk over the chicken and let it marinate for at least 2 hours in the refrigerator, or overnight for best results.
Step 2: In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper. Mix well until evenly distributed.
Step 3: Heat oil to 350°F in a deep pan or fryer. Remove chicken from buttermilk and coat each piece thoroughly with the flour mixture, shaking off any excess.
Step 4: Carefully place coated chicken into the hot oil and fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F.
Step 5: While the chicken cooks, fry your cut potatoes in the same oil until golden and crispy, about 8-10 minutes. Drain on paper towels and season with salt.
Step 6: For the coleslaw, whisk together mayonnaise, vinegar, and sugar in a bowl. Add shredded cabbage and toss until well coated. Refrigerate until serving.
Step 7: Arrange the crispy chicken, fries, and coleslaw on a plate. Serve with your choice of dipping sauce on the side.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw in a separate container so it doesn’t get soggy.
To reheat chicken, place it on a baking sheet and warm in a 350°F oven for about 10 minutes to restore its crispiness. Avoid the microwave, which can make the coating chewy.
Fries are best enjoyed fresh, but you can reheat them in the oven at 375°F for 5 minutes. Refresh your coleslaw with a drizzle of extra vinegar just before serving.
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