Instructions
Step 1: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
Step 2: Preheat the oven to 425°F (220°C).
Step 3: Toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4: Arrange the wedges on a baking sheet and bake for 30–35 minutes, turning halfway through, until golden and crispy.
Step 5: In a shallow bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, oregano, and thyme.
Step 6: Remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture.
Step 7: Let the coated chicken rest on a wire rack for 15 minutes.
Step 8: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 9: Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 10: Transfer the chicken to a wire rack to drain excess oil.
Step 11: In a large bowl, combine the green cabbage, red cabbage, and shredded carrots.
Step 12: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and black pepper.
Step 13: Pour the dressing over the vegetables and toss until evenly coated.
Step 14: Refrigerate the coleslaw for at least 15 minutes before serving.
Step 15: Serve the crispy fried chicken with the seasoned fries and creamy coleslaw.
Storage and Reheating Tips
Store leftover fried chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and fries in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness.
Avoid microwaving the chicken if possible, as it may soften the crust.
Coleslaw is best enjoyed within 2 days and should be kept refrigerated.
Cooked fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page