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.