Southern Fried Chicken served with coleslaw and mashed potatoes:

Ingredients:

Ingredients:

For the Fried Chicken:

• 8 pieces of bone-in chicken (drumsticks, thighs, wings, or breasts)

• 2 cups buttermilk

• 1 tablespoon hot sauce (optional, for marination)

• 2 cups all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper (optional, for extra spice)

• 1 teaspoon salt

• 1 teaspoon black pepper

• Vegetable oil for frying (enough to fill the skillet about halfway)

For the Coleslaw:

• 4 cups shredded green cabbage

• 1 cup shredded carrots

• 1/2 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Mashed Potatoes:

• 4 large potatoes (Yukon Gold or Russet), peeled and cubed

• 1/2 cup milk (warm)

• 4 tablespoons unsalted butter

• Salt and black pepper to taste

Instructions:

1. Prepare the Chicken:

1. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and marinate in the fridge for at least 1 hour (or overnight for better flavor).

2. In a shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Remove the chicken from the marinade, letting the excess buttermilk drip off. Coat each piece thoroughly in the seasoned flour mixture. Set the coated chicken on a wire rack and let it rest for 15 minutes (this helps the coating adhere).

2. Fry the Chicken:

1. Heat about 1–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).

2. Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for about 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).

3. Drain the chicken on a wire rack or paper towels.

3. Prepare the Coleslaw:

1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

2. Add the cabbage and carrots. Toss until evenly coated. Cover and chill until ready to serve.

4. Make the Mashed Potatoes:

1. Boil the potatoes in salted water until tender (about 15–20 minutes). Drain and return to the pot.

2. Mash the potatoes with a potato masher or fork. Stir in the warm milk and butter. Season with salt and black pepper to taste.

Serving:

• Plate a piece (or two!) of the crispy fried chicken alongside a generous scoop of mashed potatoes and a serving of fresh coleslaw. Garnish with parsley if desired.