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.