Ingredients

• 8 chicken drumsticks
• 500 mls (2.08 cups) buttermilk
• 2 tbsps hot sauce
• 250 gms (0.56 lb) all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 2 tsps salt
• 1 tsp black pepper
• 500 mls (2.08 cups) vegetable oil
• 1000 gms (2.22 lbs) potatoes
• 50 gms (0.11 lb) butter
• 100 mls (0.42 cup) milk
• 1 tsp salt
• 0.5 tsp black pepper
• 500 gms (1.11 lbs) green cabbage
• 2 carrot
• 150 mls (0.63 cup) mayonnaise
• 2 tbsps vinegar
• 1 tsp sugar
• 0.5 tsp salt
• 0.5 tsp black pepper

Instructions

1. In a bowl, mix buttermilk and hot sauce. Add chicken drumsticks and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. In another bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Heat vegetable oil in a large skillet to 175°C (350°F).
4. Remove chicken from the marinade, letting the excess drip off. Dredge the chicken in the flour mixture to coat evenly.
5. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes. Drain on paper towels.
6. For mashed potatoes: Peel and cut potatoes into chunks. Cook in boiling salted water until tender, about 15-20 minutes.
7. Drain the potatoes and return to the pot. Add butter and milk. Mash until smooth. Season with salt and black pepper.
8. For coleslaw: Shred the green cabbage and carrots. In a large bowl, mix mayonnaise, vinegar, sugar, salt, and black pepper. Add the cabbage and carrots to the dressing and toss to combine.
9. Serve the fried chicken with mashed potatoes and coleslaw on the side.

Notes

• Ensure the chicken is at room temperature before frying.
• Marinate the chicken overnight for the best flavor.