Golden, crunchy, absolutely irresistible fried chicken is calling your name.
I love serving this crispy fried chicken platter at gatherings because it checks every box: juicy chicken inside, shatteringly crispy exterior, and a complete meal on one plate.
The secret is in the seasoning blend and the double-coating technique that locks in flavor and creates that signature crunch.
Pair it with homemade coleslaw and crispy fries, and you have restaurant-quality food made right in your own kitchen.
Let me walk you through how I make this dish every time.
Why You Will Love This Crispy Fried Chicken Platter
Ingredients
- 6 chicken drumsticks
- 2 cups all-purpose flour
- 1 cup breadcrumbs or crushed cornflakes
- 2 eggs, beaten
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Vegetable oil for frying
- 3 cups French fries
- 2 cups coleslaw mix cabbage and carrots
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- Ketchup for dipping
Step 1: Prepare Your Seasoning Blend
- 2 cups all-purpose flour
- 1 cup breadcrumbs or crushed cornflakes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
I mix all the dry ingredients in a shallow bowl, making sure the spices are evenly distributed throughout the flour and breadcrumbs. This creates a uniform seasoning in every bite of chicken. I find it helpful to whisk everything together so there are no clumps from the garlic and onion powders.
Step 2: Set Up Your Breading Station
- 2 eggs, beaten
- Seasoned flour mixture from Step 1
I arrange my breading station with beaten eggs in one shallow bowl and the seasoned flour mixture in another. This two-step coating process gives the chicken extra crunch and helps the seasonings stick beautifully. The egg acts as an adhesive that helps the breading cling to the chicken drumsticks.
Step 3: Coat the Chicken Drumsticks
- 6 chicken drumsticks
I dip each drumstick into the beaten eggs, making sure it’s fully coated. Then I roll it in the seasoned flour mixture, pressing gently so the coating adheres well. I like to do this step just before frying to keep the coating as crispy as possible during cooking.
Step 4: Heat the Oil and Fry
- Vegetable oil for frying
I heat enough vegetable oil in a deep skillet or pot to reach about 350 degrees Fahrenheit. A cooking thermometer is crucial here for even cooking and proper crispiness. Once the oil is ready, I carefully place the breaded drumsticks in the hot oil.
I fry them for about 12 to 15 minutes, turning halfway through, until they’re golden brown and the internal temperature reaches 165 degrees Fahrenheit. I find that drumsticks cook more evenly when you flip them midway through.
Once done, I transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 5: Make the Coleslaw
- 2 cups coleslaw mix cabbage and carrots
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
I combine the coleslaw mix with mayonnaise and lemon juice in a bowl, tossing until everything is evenly coated. The lemon juice adds brightness and prevents the coleslaw from tasting too heavy. I like to let it sit for a few minutes before serving so the flavors meld together.
Step 6: Prepare the French Fries
- 3 cups French fries
I cook the French fries according to package directions, whether frozen or homemade, until they’re golden and crispy. Timing this alongside the chicken means everything comes together hot and fresh. I season them lightly with salt right out of the pan.
Step 7: Assemble Your Platter
- Fried chicken drumsticks
- Cooked French fries
- Coleslaw
- Ketchup for dipping
I arrange the hot fried chicken on a plate or platter, then add a generous portion of French fries alongside. I spoon the coleslaw into a small mound or separate container. A small cup of ketchup on the side completes the classic presentation.
Storage Instructions
Store: Keep leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Coleslaw and fries are best enjoyed fresh, but can be stored separately for 1 to 2 days.
Freeze: You can freeze uncooked breaded drumsticks on a tray before frying, then transfer to a freezer bag for up to 3 months. Thaw before frying for best results.
Reheat: I like to reheat fried chicken in a 350 degree Fahrenheit oven for about 10 minutes to restore crispiness. Avoid the microwave if you want to maintain that crunchy exterior.
What to Serve With This Crispy Fried Chicken Platter
- Buttermilk biscuits or cornbread for soaking up extra seasoning
- Pickles or pickled vegetables for a tangy contrast
- Hot sauce or spicy mayo for those who like extra heat
- Fresh lemonade or sweet tea for the perfect beverage pairing
- Corn on the cob or green beans for additional vegetables
Estimated Nutrition
- Calories: 685
- Protein: 32g
- Fat: 42g
- Carbohydrates: 58g
(Estimated per serving, without optional ingredients)
Crispy Fried Chicken Platter
Ingredients
Method
- Mix all-purpose flour, breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt in a shallow bowl. Whisk everything together to ensure even distribution of spices throughout the coating.
- Arrange beaten eggs in one shallow bowl and the seasoned flour mixture in another. This two-step coating process creates extra crunch and helps seasonings stick to the chicken.
- Dip each drumstick into the beaten eggs, ensuring full coverage. Roll it in the seasoned flour mixture, pressing gently so the coating adheres well. Prepare all drumsticks just before frying.
- Heat vegetable oil to 350 degrees Fahrenheit in a deep skillet or pot. Carefully place breaded drumsticks in the hot oil and fry for 12 to 15 minutes, turning halfway through. Chicken is done when golden brown and internal temperature reaches 165 degrees Fahrenheit. Transfer to a paper towel-lined plate to drain.
- Combine coleslaw mix with mayonnaise and lemon juice in a bowl. Toss until evenly coated. Let sit for a few minutes before serving to allow flavors to meld.
- Cook French fries according to package directions until golden and crispy. Season lightly with salt right out of the pan.
- Arrange hot fried chicken on a plate or platter. Add French fries alongside and spoon coleslaw into a separate portion. Place a small cup of ketchup on the side for dipping.
