Instructions
Step 1: Place chicken drumsticks in a bowl and cover completely with buttermilk. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
Step 2: In a shallow bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.
Step 3: Heat vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit.
Step 4: Remove chicken from buttermilk and coat thoroughly in the seasoned flour mixture, pressing gently so the coating sticks.
Step 5: Carefully place coated chicken into hot oil and fry for 12-15 minutes until golden brown and internal temperature reaches 165 degrees Fahrenheit.
Step 6: Toss potato fries with 2 tbsp vegetable oil and seasoning salt. Bake at 425 degrees Fahrenheit for 25-30 minutes until golden and crispy.
Step 7: Combine shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Mix until creamy and well combined.
Step 8: Plate the crispy chicken, fries, and creamy slaw together. Serve with ketchup on the side and enjoy immediately.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the slaw in a separate container so it doesn’t get soggy.
To reheat chicken, place it on a baking sheet and warm in a 375 degree Fahrenheit oven for 8-10 minutes until heated through. This keeps it crispy on the outside and juicy inside.
Fries are best enjoyed fresh, but leftovers can be reheated in a 400 degree Fahrenheit oven for 5 minutes. The creamy slaw is best served fresh and cold as a cooling contrast to the hot, crispy chicken.
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