Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Step 3. Add the chicken drumsticks and toss until evenly coated.
Step 4. Arrange the drumsticks on a parchment-lined baking sheet.
Step 5. Roast for 25 minutes.
Step 6. Meanwhile, whisk together the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar in a small bowl.
Step 7. Remove the chicken from the oven and brush generously with the BBQ glaze.
Step 8. Return to the oven and roast for an additional 15–20 minutes, brushing with more glaze halfway through, until the chicken reaches 165°F (74°C).
Step 9. While the chicken cooks, soak the cut fries in cold water for 30 minutes, then drain and pat dry.
Step 10. Toss the fries with vegetable oil, salt, paprika, and black pepper.
Step 11. Spread the fries on a baking sheet and bake for 25–30 minutes, turning halfway through, until golden and crispy.
Step 12. In a large bowl, combine the green cabbage, red cabbage, and carrots.
Step 13. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
Step 14. Pour the dressing over the vegetables and toss until evenly coated.
Step 15. Chill the coleslaw until ready to serve.
Step 16. Arrange the glazed chicken drumsticks, crispy fries, and coleslaw on serving plates.
Step 17. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven for 10–12 minutes until heated through.
Reheat fries in an oven or air fryer for 5–7 minutes to restore crispness.
Keep the coleslaw refrigerated and serve cold.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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