Ingredients

• 8 chicken thighs and drumsticks
• 480 mls (2 cups) buttermilk
• 480 mls (2 cups) all-purpose flour
• 1 tbsp paprika
• 1.5 tsps salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 960 mls (4 cups) vegetable oil
• 4 russet potatoes
• 3 tbsps butter
• 240 mls (1 cup) milk
• 1 green cabbage
• 1 carrot
• 240 mls (1 cup) mayonnaise
• 2 tbsps apple cider vinegar
• 2 tbsps sugar
• 1 tsp salt

Instructions

1. Marinate chicken pieces in buttermilk for at least 4 hours or overnight.
2. Mix flour, paprika, salt, black pepper, garlic powder, and onion powder in a large bowl.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Dredge marinated chicken in the seasoned flour mixture, ensuring each piece is well-coated.
5. Fry chicken in batches until golden brown and cooked through, about 15-18 minutes. Drain on paper towels.
6. Peel and cube potatoes. Boil in salted water until tender, about 15 minutes.
7. Drain potatoes and mash with butter and milk until smooth. Season with salt to taste.
8. Shred cabbage and carrot. Combine in a bowl.
9. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, and salt. Pour over cabbage and carrot, and toss well.
10. Serve fried chicken with mashed potatoes and coleslaw on the side.

Notes

• Make sure to marinate the chicken at least 4 hours or overnight for best flavor.
• You can adjust seasoning and spices according to your taste.