Instructions
Step 1: Mix flour, paprika, garlic powder, salt, and black pepper in a shallow bowl to create your coating blend.
Step 2: Beat the eggs in another shallow bowl and set both bowls side by side for easy dipping.
Step 3: Dip each chicken drumstick into the beaten egg, then roll it through the flour mixture until fully coated and set aside on a plate.
Step 4: Preheat your oven to 400 degrees Fahrenheit and arrange potato wedges on a baking sheet, drizzle with olive oil, salt, and pepper, then bake for 25-30 minutes until golden and crispy.
Step 5: In a large skillet, heat oil over medium-high heat and carefully place the coated chicken pieces in, frying for 6-8 minutes per side until the coating turns deep golden brown and the chicken is cooked through.
Step 6: For the coleslaw, combine shredded cabbage and carrot in a bowl, then mix mayo and vinegar together and pour over the vegetables, tossing well and seasoning with salt and pepper to taste.
Step 7: Plate the chicken and fries together, top with a generous serving of coleslaw, and serve immediately while everything is warm and crispy.
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 from the dressing.
To reheat chicken and maintain crispiness, place it on a baking sheet in a 350-degree oven for about 10-12 minutes. Avoid using the microwave as it will make the coating soggy.
Reheat fries in a 375-degree oven for 8-10 minutes to restore their golden texture. The coleslaw is best served fresh and cold straight from the refrigerator.
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