Crispy Fried Chicken with Homemade Coleslaw

Instructions

1. Prepare the Chicken: Start by mixing the chicken pieces (2 legs and 1 thigh) with 1 tablespoon of hot sauce, 1 egg, and ½ teaspoon of Adobo seasoning in a large bowl. Make sure the chicken is well-coated with the marinade. Let the chicken sit and marinate for at least 30 minutes to allow the flavors to soak in. The hot sauce adds a little heat, while the Adobo seasoning brings a rich depth of flavor.
2. Prepare the Flour Coating: In a separate bowl, combine the seasoned flour mixture. Add ½ teaspoon each of black pepper, garlic powder, onion powder, Cajun seasoning, Mrs. Dash seasoning, Italian seasoning, and paprika to 1 cup of all-purpose flour. Then add 1 tablespoon of cornstarch and 1 teaspoon of cornmeal. The cornstarch helps create a crispy, light texture on the chicken, while the cornmeal adds extra crunch. Stir everything together to ensure the seasonings are evenly distributed throughout the flour.
3. Coat the Chicken: Once the chicken has marinated, dredge each piece in the seasoned flour mixture, making sure to coat it thoroughly. Press gently to ensure the flour sticks well. This creates a flavorful, crispy crust on the chicken when it fries.
4. Fry the Chicken: Heat oil in a deep skillet or frying pan to 350°F. Use corn oil, vegetable oil, or peanut oil—though peanut oil is more expensive, it gives a unique flavor to fried foods. Carefully place the coated chicken pieces in the hot oil, being mindful not to overcrowd the pan. Fry the chicken for about 16 to 18 minutes, turning occasionally to ensure even cooking, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F. The oil should bubble around the chicken as it cooks, giving it that perfect crispy texture.
5. Rest the Chicken: Once the chicken is fully cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes to maintain its juiciness before serving.
6. Prepare the Coleslaw: While the chicken is frying, you can make the coleslaw. In a large bowl, combine 1 bag of store-bought coleslaw mix with ½ cup of mayonnaise, 1 teaspoon each of onion powder and garlic powder, 1 tablespoon each of vinegar and lemon juice, and 1 tablespoon of sugar. Stir well to combine. The sugar helps balance the acidity of the vinegar and lemon juice, giving the coleslaw a creamy, tangy flavor. Add 1 teaspoon of black pepper to taste. For best results, refrigerate the coleslaw for a few hours or overnight before serving so the flavors can meld together.
7. Serve: Once everything is ready, serve your crispy fried chicken alongside a generous portion of the creamy coleslaw. Enjoy with mashed potatoes and gravy for a true comfort meal that brings warmth and happiness to the table.
   

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