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Crispy Fried Chicken Box with Fries & Coleslaw

A comforting Southern dish featuring crunchy, golden-brown fried chicken, crispy fries, and creamy coleslaw.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 700
Ingredients Method Notes

Ingredients
  

Chicken
  • 2-3 pieces chicken drumsticks Best to use fresh, organic chicken for maximum flavor.
Fries
  • 2 cups fries Can use frozen or homemade fries.
Coleslaw
  • 1 cup coleslaw mix Pre-packaged coleslaw mix works well.
  • 1/4 cup mayonnaise For a dairy-free version, use vegan mayo.
  • 1 tbsp vinegar
  • 1 tbsp sugar
Breading & Seasoning
  • 1 cup all-purpose flour For gluten-free, substitute with almond or gluten-free flour.
  • 1 tsp paprika Consider using smoked paprika for more flavor.
  • 1 tsp garlic powder
  • to taste Salt & black pepper Adjust to your preference.
For Frying & Serving
  • Oil for frying Use a high smoke point oil like vegetable or canola.
  • Ketchup For dipping.

Method
 

Preparation
  1. Rinse the chicken drumsticks under cold water and pat them dry.
  2. In a large bowl, mix the flour, paprika, garlic powder, salt, and black pepper.
  3. Coat the chicken with the flour mixture, ensuring it's fully covered.
Frying
  1. Heat oil in a deep fryer or large pot to 350°F.
  2. Carefully place the chicken in the hot oil and fry until golden brown and cooked through, about 10-12 minutes.
  3. Ensure the chicken reaches an internal temperature of 165°F.
Cooking the Fries
  1. Fry or bake the fries until golden and crispy, about 5-7 minutes in a fryer or 20-25 minutes in the oven.
Preparing Coleslaw
  1. In a large bowl, combine the coleslaw mix, mayonnaise, vinegar, sugar, and a pinch of salt and pepper.
  2. Stir until well mixed and adjust seasoning as needed.
Assembly
  1. Plate the crispy chicken alongside the hot fries.
  2. Add a generous scoop of coleslaw and a small dish of ketchup for dipping.

Notes

Store in an airtight container in the fridge for 3-4 days. For best texture, serve immediately. Coleslaw can be refrigerated separately.