Crispy Skillet Fried Chicken with Creamy Coleslaw

Instructions

Fried Chicken

1. Marinate the chicken. In a bowl, mix the egg, hot sauce, and adobo until blended. Add the chicken pieces and turn them to ensure they are fully coated. Let the chicken marinate while you prepare the dredge. This step helps the seasoning absorb into the meat and gives the coating something to cling to, resulting in a crisp, even crust.
2. Prepare the seasoned flour. In a separate bowl, combine the black pepper, garlic powder, onion powder, Cajun seasoning, Mrs. Dash, Italian seasoning, paprika, cornstarch, cornmeal, and all-purpose flour. Mix well so all the spices distribute evenly throughout the flour. The combination of cornstarch and cornmeal gives the coating extra crispness while still keeping the texture light.
3. Coat the chicken. Once the chicken has marinated, remove each piece from the egg mixture, letting any excess drip off, and press it firmly into the seasoned flour. Make sure every surface is coated well, turning the chicken over and gently shaking off only the loose excess. A thorough coating helps the crust adhere during frying and prevents bare spots.
4. Heat the oil and fry. Warm your oil to 350°F. Corn oil was used here, but vegetable or peanut oil also works; peanut oil gives excellent crispness, though it can be expensive. Once the oil reaches temperature, carefully lower in the chicken pieces without crowding the pot. Fry for 16–18 minutes, turning as needed. The coating should become golden and crisp, and the chicken should reach full doneness while staying juicy inside.

   If you notice the oil temperature dropping, let it come back up before adding more chicken. Maintaining consistent heat ensures the crust forms properly rather than becoming soggy.

5. Rest the chicken. Once the chicken is done, remove it to a rack or paper towel–lined plate. Allowing it to rest a few minutes helps the crust set and stay crisp, and gives the juices inside time to settle so the meat stays tender when you bite in.

Coleslaw

1. Mix the dressing. In a bowl, stir together the mayo, onion powder, garlic powder, vinegar, lemon juice, black pepper, and sugar. Blend until smooth so the flavors meld into a balanced, creamy dressing with a touch of tang and sweetness.
2. Combine with the coleslaw mix. Add the bag of coleslaw mix and toss thoroughly until every strand is coated. The dressing will soften the cabbage slightly as it rests, giving the slaw a smooth texture without losing crunch.
3. Chill for best flavor. While the slaw can be eaten right away, it’s best if left overnight in the fridge. The extra time helps the flavors blend and the cabbage absorb the dressing more evenly, creating a creamier, more cohesive slaw.

Serving Notes

Serve the fried chicken hot and crisp alongside mashed potatoes with gravy and a chilled scoop of coleslaw. The plate brings together warm seasoning, cool creaminess, and savory comfort, making it an easy and deeply satisfying evening meal. This recipe uses simple steps and everyday ingredients but delivers a meal that feels like a blessing at the end of the day.