Broasted Chicken Snack Recipe

In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to form a marinade.

Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

In a separate bowl, place the all-purpose flour. Remove the chicken from the marinade, allowing the excess to drip off, and dredge each piece in the flour to coat thoroughly.

In a large, deep frying pot, heat the cooking oil to 350°F (175°C).

Carefully place the flour-coated chicken pieces into the hot oil. Fry for about 12-15 minutes or until golden brown and cooked through, with an internal temperature of 165°F (75°C).

Remove the chicken from the oil and drain on paper towels.

Wash and peel the russet potatoes. Cut them into thin strips to form fries.

Rinse the cut fries under cold water to remove excess starch, then pat them dry with a kitchen towel.

In a separate pot, heat the cooking oil to 350°F (175°C).

Fry the potatoes in batches, cooking them for about 5-7 minutes or until golden brown and crispy. Remove them from the oil and drain on paper towels. Season with salt to taste.

Finely shred the green cabbage and grate the carrot using a grater or food processor.

In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, and salt. Mix thoroughly to coat all vegetables in the dressing.

Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together.