Combine the coleslaw mix with mayonnaise and apple cider vinegar in a large bowl. Mix gently so the vegetables stay crisp but get coated in the creamy dressing. Let it sit for a few minutes so the flavors meld together.

Combine the flour, breadcrumbs, garlic powder, paprika, onion powder, black pepper, and salt in a shallow dish. Beat the eggs in a separate shallow bowl. This two-step coating system creates that extra crunch.

Dip each drumstick into the beaten eggs, then roll it in the breadcrumb mixture, pressing gently. Heat oil in a deep skillet to 350 degrees Fahrenheit. Carefully place the coated drumsticks in the hot oil and fry for 12-15 minutes, turning occasionally, until deep golden brown. Remove and drain on paper towels.

Cut potatoes into thick, chunky fries and pat dry with paper towels. Fry in the same oil for 8-10 minutes, stirring occasionally, until golden and crispy. Drain on paper towels and sprinkle with salt.

Arrange the coleslaw on one side of a takeout box. Pile the hot, crispy fries on the other side. Nestle the golden fried chicken drumsticks in the center. Add ketchup in a small cup in the box.