Instructions
Step 1: Preheat the oven or grill to 400°F (200°C).
Step 2: In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, black pepper, and barbecue sauce.
Step 3: Coat the chicken pieces evenly with the seasoning mixture.
Step 4: Grill or bake the chicken for 35 to 40 minutes, turning occasionally, until fully cooked and caramelized.
Step 5: Peel and cut the potatoes into wedges.
Step 6: Heat oil in a deep pan or fryer and cook the potato wedges until golden and crispy.
Step 7: Remove the fries from the oil and season with salt and paprika.
Step 8: In a large bowl, combine shredded cabbage and grated carrot.
Step 9: In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, and black pepper.
Step 10: Pour the dressing over the cabbage mixture and toss until well coated.
Step 11: Arrange the grilled chicken, fries, coleslaw, and cucumber slices on serving plates.
Step 12: Serve immediately while hot and fresh.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Keep the fries and coleslaw in separate containers for best texture.
Reheat the chicken in the oven or air fryer at 350°F (175°C) until warmed through.
Reheat fries in the oven or air fryer to restore crispiness.
Coleslaw is best served chilled and should not be reheated.
Continue on the next page