I used to think making crispy fried chicken at home was impossible. Store-bought always seemed crunchier, juicier, more perfectly golden than anything I could manage in my own kitchen.
Then I stopped overthinking it and just followed a solid technique.
Turns out, restaurant-quality fried chicken is completely doable when you use buttermilk, nail your seasoning blend, and let the oil do the work. The crispy, golden exterior and juicy meat inside aren’t magic. They’re just chemistry.
Add golden fries and cool, creamy coleslaw to the plate, and you’ve got a complete, craveable meal that feels fancy but takes less than an hour from start to finish.
Why You Will Love This Crispy Southern Fried Chicken with Golden Fries & Creamy Coleslaw
Ingredients
- 8 chicken drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
- 4 large potatoes, cut into fries
- 1 tsp salt (for fries)
- 3 cups shredded cabbage
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
- BBQ sauce or ketchup for dipping
Step 1: Marinate the Chicken
- 8 chicken drumsticks
- 2 cups buttermilk
I start by placing the drumsticks in a large bowl and pouring the buttermilk over them until they’re fully submerged. This buttermilk bath is what makes the difference between good fried chicken and exceptional fried chicken. I cover the bowl and let it sit in the refrigerator for at least 2 hours, though overnight is even better. The acid in the buttermilk breaks down the muscle fibers and tenderizes the meat while infusing it with subtle flavor.
Step 2: Prepare the Seasoning Blend
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
While the chicken marinates, I combine all the dry ingredients in a shallow dish. I like to mix the spices directly into the flour rather than adding them separately so the seasoning distributes evenly.
The paprika adds color and mild pepper flavor, the garlic and onion powders give savory depth, and the cayenne brings just enough heat without overpowering. I give it a good stir with a fork to break up any clumps.
Step 3: Prepare the Potatoes
- 4 large potatoes, cut into fries
- 1 tsp salt
- Vegetable oil for frying
I cut the potatoes into even-sized fries, about 1/4 inch thick. Uniform size means they’ll cook at the same rate and get crispy all over.
I soak the cut potatoes in cold water for 30 minutes. This removes excess starch and helps them get extra crispy when fried. Before frying, I drain and pat them completely dry with paper towels.
Step 4: Make the Creamy Coleslaw
- 3 cups shredded cabbage
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
I combine the shredded cabbage and carrot in a medium bowl. In a small bowl, I whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper to create the dressing.
I pour the dressing over the cabbage mixture and toss until everything is evenly coated. The apple cider vinegar adds brightness that cuts through the richness of the mayonnaise, while the sugar rounds out the flavors. I let the coleslaw chill in the refrigerator while I fry the chicken and potatoes.
Step 5: Heat the Oil and Fry the Potatoes
- Vegetable oil for frying
- Soaked and dried potatoes
I heat vegetable oil to 325°F in a large, heavy pot or deep skillet. Use a thermometer because temperature is crucial, I find.
When the oil reaches temperature, I carefully add the fries in batches, making sure not to overcrowd the pot. Overcrowding drops the oil temperature and results in soggy fries instead of crispy ones.
I fry for about 8-10 minutes until they’re golden and crispy, then use a slotted spoon to transfer them to a paper towel-lined plate. I sprinkle salt over them while they’re still hot. I set the fries aside and keep them warm while I fry the chicken.
Step 6: Bread and Fry the Chicken
- Marinated drumsticks
- Seasoned flour mixture
- Vegetable oil for frying
I increase the oil temperature to 350°F for the chicken. Take each drumstick from the buttermilk, allowing excess to drip off, then roll it thoroughly in the seasoned flour mixture.
I make sure every part gets coated, and I find that dredging twice (dip back in buttermilk if you like, then flour again) gives you an extra-thick, extra-crispy crust. Gently place each floured drumstick into the hot oil.
I fry 4 drumsticks at a time for about 12-15 minutes until the coating is deep golden brown and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Transfer the cooked chicken to a clean paper towel-lined plate. Repeat with the remaining drumsticks.
Storage Instructions
Store: Keep leftover chicken in an airtight container in the refrigerator for up to 3 days. Coleslaw keeps separately for up to 2 days.
Freeze: Cooked chicken can be frozen in an airtight freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Coleslaw does not freeze well due to its creamy base.
Reheat: For the crispiest texture, reheat chicken in a 350°F oven for about 10 minutes. You can also reheat in an air fryer at 350°F for 5 minutes. Leftover fries are best enjoyed fresh, though they can be reheated in an oven at 400°F for about 5 minutes.
What to Serve With This Crispy Southern Fried Chicken with Golden Fries & Creamy Coleslaw
- Cornbread or buttered dinner rolls to soak up the flavors
- Biscuits with butter and jam for a traditional Southern spread
- Grilled corn on the cob during summer months
- Pickles or pickled vegetables for extra tang and crunch
- Iced tea or lemonade to wash it all down
Estimated Nutrition
- Calories: 680
- Protein: 38g
- Fat: 42g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients)
Crispy Southern Fried Chicken with Golden Fries & Creamy Coleslaw
Ingredients
Method
- Place drumsticks in a large bowl and pour buttermilk over them until fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight. The buttermilk tenderizes the meat and infuses it with subtle flavor.
- Combine all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish. Mix well with a fork to distribute seasonings evenly.
- Cut potatoes into even-sized fries about 1/4 inch thick. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with paper towels before frying.
- Combine shredded cabbage and carrot in a medium bowl. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over cabbage mixture and toss until evenly coated. Chill in refrigerator.
- Heat vegetable oil to 325°F in a large, heavy pot. Carefully add fries in batches without overcrowding. Fry for 8-10 minutes until golden and crispy. Transfer to paper towel-lined plate and sprinkle with salt while hot.
- Increase oil temperature to 350°F. Take each drumstick from buttermilk, allow excess to drip off, then roll thoroughly in seasoned flour. For extra crispiness, dredge twice. Carefully place coated drumsticks into hot oil, frying 4 at a time for 12-15 minutes until deep golden brown and internal temperature reaches 165°F. Transfer to clean paper towel-lined plate and repeat with remaining drumsticks.
