8 Piece Chicken Meal Recipe
Includes 8 pieces of crispy chicken, sides, and tortillas.
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Ingredients
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Chicken
Sides
Tortillas
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a large bowl, pour buttermilk over the chicken pieces. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This will be your coating mix.
- 3
Coat the Chicken
Remove chicken from the buttermilk, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, shaking off any excess flour.
Frying the Chicken
- 4
Heat the Oil
In a large deep skillet or fryer, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil for deep frying.
- 5
Fry the Chicken
Carefully place chicken pieces in the hot oil, a few at a time. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 6
Drain the Chicken
Once cooked, remove chicken from oil and place on a paper towel-lined plate to drain excess oil.
Preparation of Sides
- 7
- 8
Prepare Gravy
In a saucepan, heat gravy over medium heat until warmed through. Stir occasionally to avoid sticking.
- 9
Prepare Coleslaw
In a large bowl, mix coleslaw mix with mayonnaise, vinegar, sugar, salt, and pepper. Toss until well combined.
- 10
Prepare Corn on the Cob
Boil corn in salted water for about 5-7 minutes until tender. Drain and serve with butter.
Serving
- 11
Warm Tortillas
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
- 12
Assemble the Meal
On a large serving platter, arrange the crispy chicken pieces, alongside the mashed potatoes, gravy, coleslaw, corn on the cob, and warm tortillas.
- 13
Serve
Enjoy your 8-piece chicken meal while hot, allowing everyone to build their own chicken wraps with tortillas and sides.
