Crispy Fried Chicken Recipe

Chef Ed’s Recipe – Spicy Crispy Fried Chicken with Fries & Coleslaw
Finger-lickin’ perfection with heat, crunch, and classic sides its what makes Chef Ed the best

Prep Time: 25 minutes
Cook Time: 25 minutes
Soak Time: 4 hours (chicken in buttermilk)
Total Time: 4 hours 50 minutes
Servings: 4

Ingredients:

For the Chicken:

8 bone-in chicken pieces (thighs, drumsticks, or mix)
2 cups buttermilk
2 tbsp hot sauce (e.g., Tabasco)
2 cups all-purpose flour
2 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
Peanut or vegetable oil (for frying)

For the French Fries:

4 large russet potatoes
Salt (to taste)
Vegetable oil (for frying)

For the Coleslaw:

3 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 carrot, grated
½ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
Salt and pepper (to taste)

Instructions:

1. Marinate the Chicken:

In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, coating well. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).

2. Prepare the Coating:

In a shallow dish, mix the flour with all the spices. Remove chicken from marinade and let excess drip off. Dredge each piece in the seasoned flour, pressing it into the chicken to form a thick, crunchy coating.

3. Fry the Chicken:

Heat 2–3 inches of oil in a deep pan to 350°F (175°C). Fry chicken in batches, skin side down first, for 12–15 minutes or until golden, crispy, and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

4. Make the Fries:

Peel and cut potatoes into thick fries. Soak in cold water for 30 minutes, then pat dry. Fry in 325°F oil for 4 minutes (first fry), drain and rest. Increase oil to 375°F and fry again for 2–3 minutes until golden and crispy. Season with salt immediately.

5. Mix the Coleslaw:

In a bowl, combine cabbage, carrot, mayo, vinegar, and sugar. Season with salt and pepper. Chill before serving for best flavor and texture.

Serving Suggestion:

Plate the fried chicken with a generous serving of hot fries and chilled coleslaw. Add hot sauce or honey on the side for extra flavor contrast. Best enjoyed fresh with a cold drink and lots of napkins.