Fried Chicken with Mashed Potatoes and Coleslaw

A satisfying and crispy Southern-style meal featuring golden fried chicken, creamy mashed potatoes, and a refreshing homemade coleslaw. Perfect for a hearty dinner or weekend indulgence.

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Ingredients:

For the Fried Chicken:

• 1 kg chicken pieces (drumsticks, thighs, or breasts)

• 250ml buttermilk

• 200g all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• Oil for frying

For the Mashed Potatoes:

• 800g potatoes, peeled and chopped

• 60ml milk

• 30g butter

• Salt and pepper to taste

For the Coleslaw:

• 300g green cabbage, finely shredded

• 100g carrots, grated

• 80ml mayonnaise

• 1 tbsp apple cider vinegar

• 1 tsp sugar

• Salt and pepper to taste

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Instructions:

1. Marinate the Chicken
   Place chicken pieces in a bowl with the buttermilk. Cover and refrigerate for at least 1 hour (or overnight for best flavor and tenderness).
2. Prepare the Mashed Potatoes
   Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter and milk. Season with salt and pepper. Set aside and keep warm.
3. Make the Coleslaw
   In a bowl, mix mayonnaise, vinegar, sugar, salt, and pepper. Add shredded cabbage and grated carrots. Toss to coat. Refrigerate until ready to serve.
4. Coat the Chicken
   In a shallow dish, mix flour with paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour mixture.
5. Fry the Chicken
   Heat oil in a deep pan to 175°C (350°F). Fry chicken pieces in batches for 10–15 minutes, turning occasionally, until golden brown and fully cooked (internal temp 75°C/165°F). Drain on a paper towel-lined plate.
6. Serve
   Plate the fried chicken alongside a generous scoop of mashed potatoes and a serving of coleslaw. Optional: garnish with chopped parsley or hot sauce.

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Nutrition (per serving):

• Calories: 750 kcal

• Carbohydrates: 45 g

• Fat: 42 g

• Protein: 42 g