Dinner
Crispy Southern Fried Chicken with Fries and Creamy Coleslaw
Crispy Southern fried chicken with hot fries and creamy coleslaw makes a comforting family-style supper with juicy chicken and crunchy coating.
Introduction
This Crispy Southern Fried Chicken with Fries and Creamy Coleslaw is the kind of dinner that makes the whole kitchen smell like a tiny hometown diner in the best possible way. The chicken is juicy and well-seasoned under a rugged golden crust, the fries are hot and salty, and the coleslaw brings that cool, creamy crunch that keeps every bite balanced. At Cedar Spoon Suppers, we usually lean hard into one-pan weeknight dinners, but every now and then a family-style platter supper deserves a place at the table. This recipe is a little more Sunday supper than Tuesday scramble, but it stays practical: marinate the chicken ahead, mix the slaw early, and cook the fries while the chicken rests. You
Why this recipe works
- Clear timing and technique cues make the method reliable on a weeknight.
- Balanced seasoning and finishing steps keep the dish flavorful without extra fuss.
About the ingredients
- Use the best quality ingredients you can find — fresh aromatics make the biggest difference.
Tips
- Marinate the chicken overnight if you can; the buttermilk makes the meat more tender and flavorful.
- Let the dredged chicken rest for 10 minutes before frying so the coating adheres better.
- Use a thermometer to keep the oil around 325°F for chicken and 350°F for fries.
- Do not overcrowd the pot; frying in batches keeps the crust crisp and evenly browned.
- Drain fried chicken on a wire rack instead of paper towels to prevent the bottom crust from steaming.
- Keep finished chicken warm in a 200°F oven while the rest cooks.
- Serve with pickles, hot sauce, honey, ranch, or hot honey for an easy family-style platter.
Substitutions
- Swap proteins or vegetables based on what you have on hand.
Serving suggestions
- Serve hot with a simple side salad or crusty bread.
Storage & reheating
Storage: Store leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. Store coleslaw separately and enjoy within 2 days. Reheat chicken on a wire rack in a 375°F oven until hot and crisp; reheat fries in the oven or air fryer for the best texture.
Reheating: Reheat gently in a covered skillet over low heat with a splash of water or broth until warmed through.
Mistakes to avoid
- Rushing the cook — give each step enough time for browning and flavor.
FAQ
Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs, breasts, or tenders can be used, but they will cook faster than bone-in pieces. Always cook chicken to an internal temperature of 165°F.
How long should I marinate fried chicken in buttermilk?
Marinate for at least 2 hours. For the best flavor and tenderness, marinate the chicken overnight in the refrigerator.
Can I bake the fries instead of frying them?
Absolutely. Toss the dried potatoes with vegetable oil, salt, and paprika, then bake at 425°F for 30 to 35 minutes, flipping halfway through.
Why is my fried chicken not crispy?
The most common reasons are oil that is too cool, overcrowding the pot, or draining the chicken on paper towels. Keep the oil steady, fry in batches, and drain on a wire rack.
Can I make the coleslaw ahead of time?
Yes. Coleslaw can be made a few hours ahead and refrigerated. For the freshest crunch, serve it the same day you make it.
Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs, breasts, or tenders can be used, but they will cook faster than bone-in pieces. Always cook chicken to an internal temperature of 165°F.
How long should I marinate fried chicken in buttermilk?
Marinate for at least 2 hours. For the best flavor and tenderness, marinate the chicken overnight in the refrigerator.
Can I bake the fries instead of frying them?
Absolutely. Toss the dried potatoes with vegetable oil, salt, and paprika, then bake at 425°F for 30 to 35 minutes, flipping halfway through.
Why is my fried chicken not crispy?
The most common reasons are oil that is too cool, overcrowding the pot, or draining the chicken on paper towels. Keep the oil steady, fry in batches, and drain on a wire rack.
Can I make the coleslaw ahead of time?
Yes. Coleslaw can be made a few hours ahead and refrigerated. For the freshest crunch, serve it the same day you make it.
Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs, breasts, or tenders can be used, but they will cook faster than bone-in pieces. Always cook chicken to an internal temperature of 165°F.
How long should I marinate fried chicken in buttermilk?
Marinate for at least 2 hours. For the best flavor and tenderness, marinate the chicken overnight in the refrigerator.
Can I bake the fries instead of frying them?
Absolutely. Toss the dried potatoes with vegetable oil, salt, and paprika, then bake at 425°F for 30 to 35 minutes, flipping halfway through.
Why is my fried chicken not crispy?
The most common reasons are oil that is too cool, overcrowding the pot, or draining the chicken on paper towels. Keep the oil steady, fry in batches, and drain on a wire rack.
Can I make the coleslaw ahead of time?
Yes. Coleslaw can be made a few hours ahead and refrigerated. For the freshest crunch, serve it the same day you make it.
Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs, breasts, or tenders can be used, but they will cook faster than bone-in pieces. Always cook chicken to an internal temperature of 165°F.
How long should I marinate fried chicken in buttermilk?
Marinate for at least 2 hours. For the best flavor and tenderness, marinate the chicken overnight in the refrigerator.
Can I bake the fries instead of frying them?
Absolutely. Toss the dried potatoes with vegetable oil, salt, and paprika, then bake at 425°F for 30 to 35 minutes, flipping halfway through.
Why is my fried chicken not crispy?
The most common reasons are oil that is too cool, overcrowding the pot, or draining the chicken on paper towels. Keep the oil steady, fry in batches, and drain on a wire rack.
Can I make the coleslaw ahead of time?
Yes. Coleslaw can be made a few hours ahead and refrigerated. For the freshest crunch, serve it the same day you make it.
Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs, breasts, or tenders can be used, but they will cook faster than bone-in pieces. Always cook chicken to an internal temperature of 165°F.
How long should I marinate fried chicken in buttermilk?
Marinate for at least 2 hours. For the best flavor and tenderness, marinate the chicken overnight in the refrigerator.
Can I bake the fries instead of frying them?
Absolutely. Toss the dried potatoes with vegetable oil, salt, and paprika, then bake at 425°F for 30 to 35 minutes, flipping halfway through.
Why is my fried chicken not crispy?
The most common reasons are oil that is too cool, overcrowding the pot, or draining the chicken on paper towels. Keep the oil steady, fry in batches, and drain on a wire rack.
Can I make the coleslaw ahead of time?
Yes. Coleslaw can be made a few hours ahead and refrigerated. For the freshest crunch, serve it the same day you make it.
In the kitchen
Recipe card
Crispy Southern Fried Chicken with Fries and Creamy Coleslaw
Crispy Southern fried chicken with hot fries and creamy coleslaw makes a comforting family-style supper with juicy chicken and crunchy coating.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Servings
- 4
Ingredients
Ingredients
- 8 bone-in chicken pieces, about 3 lb
- 2 cups buttermilk
- 1 large egg
- 2 tsp hot sauce, optional
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper, optional
- 4 large russet potatoes
- 2 tbsp vegetable oil, if baking the fries, or additional oil for frying
- 1 tsp salt, for fries
- 1/2 tsp paprika, for fries
- 4 cups shredded cabbage
- 1 cup shredded carrot
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
Instructions
- In a large bowl, whisk together the buttermilk, egg, and hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- Make the coleslaw by stirring together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper in a large bowl. Add the shredded cabbage and carrot, toss well, cover, and refrigerate while you cook.
- Cut the russet potatoes into fries. Soak them in cold water for 30 minutes, then drain and dry very well with a clean towel or paper towels.
- In a shallow dish, mix the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly so the coating sticks. Set the coated chicken on a wire rack and rest for 10 minutes.
- Heat 2 inches of vegetable oil in a heavy pot or Dutch oven to 325°F. Fry the chicken in batches, turning occasionally, for 12 to 16 minutes, or until deep golden brown and the thickest part of each piece reaches 165°F.
- Transfer the fried chicken to a wire rack set over a baking sheet. If needed, keep it warm in a 200°F oven while you finish the remaining batches.
- For fried fries, heat oil to 350°F and fry the dried potatoes for 4 to 6 minutes, or until golden and crisp. Season with salt while hot.
- For baked fries, toss the dried potatoes with 2 tbsp vegetable oil, 1 tsp salt, and 1/2 tsp paprika. Bake at 425°F for 30 to 35 minutes, flipping halfway, until golden and tender.
- Serve the crispy fried chicken with hot fries and chilled coleslaw.
Notes
- Marinate the chicken overnight if you can; the buttermilk makes the meat more tender and flavorful.
- Let the dredged chicken rest for 10 minutes before frying so the coating adheres better.
- Use a thermometer to keep the oil around 325°F for chicken and 350°F for fries.
- Do not overcrowd the pot; frying in batches keeps the crust crisp and evenly browned.
- Drain fried chicken on a wire rack instead of paper towels to prevent the bottom crust from steaming.
- Keep finished chicken warm in a 200°F oven while the rest cooks.
- Serve with pickles, hot sauce, honey, ranch, or hot honey for an easy family-style platter.
Nutrition
Nutrition estimate unavailable.