Instructions
Step 1: Place the chicken pieces in a bowl with buttermilk and let them marinate for at least 1 hour.
Step 2: In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 3: Remove the chicken from the buttermilk and coat each piece thoroughly in the seasoned flour mixture.
Step 4: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 5: Fry the chicken pieces in batches for 12–15 minutes or until golden brown and fully cooked.
Step 6: Transfer the fried chicken to a paper towel-lined plate to remove excess oil.
Step 7: Cook the French fries according to package instructions or fry fresh potato strips until golden and crispy.
Step 8: In a bowl, combine shredded cabbage, shredded carrot, mayonnaise, vinegar, sugar, salt, and black pepper to prepare the coleslaw.
Step 9: Arrange the fried chicken, fries, and coleslaw on serving plates.
Step 10: Serve with ketchup and garnish with fresh parsley.
Storage and Reheating Tips
Store leftover fried chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat the fried chicken and fries in an oven or air fryer at 375°F (190°C) for 8–10 minutes to maintain crispiness.
Coleslaw is best served cold and fresh. Stir well before serving if stored in the refrigerator.
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