Instructions
Step 1: Prepare the coleslaw by mixing the coleslaw mix, mayo, and vinegar in a bowl. Set aside in the refrigerator.
Step 2: Pat the chicken drumsticks dry with paper towels to ensure maximum crispiness during cooking.
Step 3: In a shallow bowl, whisk together the flour, paprika, salt, and black pepper.
Step 4: In another shallow bowl, beat the egg with 1 tablespoon of water.
Step 5: Pour the crushed cornflakes or breadcrumbs into a third shallow bowl.
Step 6: Coat each drumstick in the flour mixture, then dip into the egg wash, and finally roll in the cornflake mixture, pressing gently so it adheres.
Step 7: Heat oil to 350 degrees F for frying, or preheat your oven to 400 degrees F for baking.
Step 8: If frying, cook drumsticks for 12-15 minutes until golden brown and internal temperature reaches 165 degrees F. If baking, place on a greased baking sheet and bake for 25-30 minutes.
Step 9: Cook the thick-cut fries according to package directions until golden and crispy.
Step 10: Arrange the drumsticks, fries, and coleslaw on a plate. Serve with ketchup on the side and enjoy immediately.
Storage and Reheating Tips
Store leftover drumsticks in an airtight container in the refrigerator for up to three days. Keep the coleslaw in a separate container to prevent it from becoming soggy.
To reheat, place drumsticks on a baking sheet and warm at 375 degrees F for about 10 minutes until crispy again. Avoid the microwave, as it will soften the coating.
The coleslaw is best served fresh and cold. If you need to make it ahead, prepare the ingredients separately and mix just before serving for optimal crunch and flavor.
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