Introduction
This evening’s blessings came together in the form of a comforting, golden, home-fried chicken supper: two fried chicken legs, one thigh, mashed potatoes with gravy, and a generous scoop of creamy coleslaw. The chicken is seasoned deeply, marinated simply, and fried until crisp and juicy, while the coleslaw brings cool balance with its tangy dressing. This meal leans into everyday ingredients and familiar flavors, proving again how satisfying a thoughtfully prepared home-cooked plate can be. With just a few steps and steady frying temperature, the chicken develops a beautifully seasoned crust, and the coleslaw becomes even better when made ahead and chilled.
The recipe uses a straightforward marinade of egg, hot sauce, and adobo seasoning to help the flour mixture cling and create a well-seasoned crust. The blend of spices in the dredge provides layers of seasoning so every bite is full of flavor. Frying at 350°F for 16–18 minutes ensures the chicken cooks through while staying juicy inside. The coleslaw is quick to whisk together and benefits from resting overnight for the flavors to mellow and combine. It’s a full plate that feels like comfort, care, and tradition.
Ingredients
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