Crispy Fried Chicken with Creamy Coleslaw and Buttermilk Biscuits
Tips for Experienced Cooks
To elevate the flavor of your fried chicken, consider brining your chicken pieces in a mixture of buttermilk, kosher salt, and a few tablespoons of your seasoned flour mixture overnight. This not only seasons the chicken deeply but also helps to tenderize it. For the coleslaw, try adding a small amount of finely sliced red onion and a sprinkle of fresh herbs, such as parsley or dill, for added color and flavor. When making biscuits, consider adding a small amount of grated cheese to the dough mixture for a cheesy twist, and brush the tops with garlic-infused butter instead of plain melted butter for an extra flavor boost.
Step 1: Prepare the seasoned flour mixture
In a large mixing bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Dip and coat the chicken
Dip each piece of chicken in the buttermilk, then coat it in the seasoned flour mixture. Shake off any excess.
- Chicken pieces
- 1 cup buttermilk
Step 3: Fry the chicken
Heat vegetable oil in a deep frying pan or skillet over medium-high heat. Place the coated chicken pieces in the hot oil, skin side down. Fry for about 8-10 minutes or until the chicken is golden brown and cooked through. Flip the chicken halfway through to ensure even cooking. Remove the chicken from the oil and drain on paper towels.
- Vegetable oil for frying
Step 4: Prepare the coleslaw
In a separate bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper. Mix well to coat the cabbage with the dressing. Refrigerate until ready to serve.
- 4 cups shredded cabbage
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 5: Make the buttermilk biscuits
Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well. Add the cold cubed butter to the flour mixture. Use your fingertips or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs. Pour in the buttermilk and mix until just combined. Do not overmix. Transfer the dough onto a floured surface. Gently knead it a few times to bring it together. Roll out the dough to about 1-inch thickness. Use a round biscuit cutter to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with melted butter. Bake for 12-15 minutes or until the biscuits are golden brown.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
- Melted butter for brushing
Step 6: Serve the meal
Serve the crispy fried chicken with the creamy coleslaw and warm buttermilk biscuits. Enjoy!
Meat, Eggs, & Dairy
- 4 thighs chicken
- 4 drumsticks chicken
Pantry Items
- 1 cup buttermilk
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
Fresh Produce & Herbs
- 4 cups cabbage
Seasonings & Spices
- 1/2 teaspoon celery seeds
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt