Instructions
Step 1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken drumsticks, cover, and marinate in the refrigerator for at least 4 hours or overnight.
Step 3. In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Remove the chicken from the marinade and dredge each drumstick thoroughly in the flour mixture.
Step 5. Let the coated chicken rest for 10 minutes to help the breading adhere.
Step 6. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Step 7. Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 8. Transfer the fried chicken to a wire rack to drain excess oil.
Step 9. Preheat the oven to 425°F (220°C) for the fries.
Step 10. Toss the potato fries with vegetable oil and salt.
Step 11. Spread the fries on a baking sheet and bake for 30–35 minutes, turning halfway through, until golden and crisp.
Step 12. In a large bowl, combine the green cabbage, red cabbage, and carrots.
Step 13. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Step 14. Pour the dressing over the vegetables and toss until evenly coated.
Step 15. Arrange the fried chicken, French fries, and coleslaw on serving plates or meal boxes.
Step 16. Serve immediately with ketchup on the side.
Storage and Reheating Tips
Store leftover fried chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat fried chicken in a 375°F (190°C) oven or air fryer for 10–12 minutes to maintain crispiness.
Reheat fries in an oven or air fryer until hot and crispy.
Keep coleslaw refrigerated and serve cold.
For the best texture, avoid microwaving the fried chicken, as it may soften the crispy coating.
Continue on the next page