1. Marinate the chicken
Place the chicken in a bowl with the buttermilk, salt, paprika, garlic powder, black pepper, and onion powder.
Mix well, cover, and refrigerate for at least 30 minutes, or up to overnight.
2. Prepare the coating
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Remove each piece of chicken from the buttermilk and coat generously in the seasoned flour. Press the flour onto the chicken so you get a thick, crunchy coating.
3. Fry the chicken
Heat about 1½–2 inches of vegetable oil in a deep skillet to approximately 350°F (175°C).
Carefully add the chicken in batches without overcrowding the pan.
Fry until deeply golden and the chicken reaches 165°F (74°C) internally. Depending on the size of the pieces, this may take approximately 12–18 minutes.
Transfer to a wire rack to drain.
4. Cook the fries
Prepare the French fries according to the package directions or fry fresh-cut potatoes until golden and crispy.
Season lightly with salt.
5. Fry the eggs
Heat a little oil or butter in a skillet.
Crack in the eggs and cook until the whites are completely set while keeping the yolks as runny or firm as you prefer.
Season with salt and pepper.
6. Toast the bread
Toast the bread in a skillet, toaster, or under a broiler until lightly golden.
7. Assemble the plate
Arrange the crispy fried chicken, French fries, toasted bread, fried eggs, and coleslaw on a large plate.
Add a red chili pepper on the side if you enjoy some heat.
8. Serve
Serve everything hot with your favorite hot sauce, ketchup, or creamy dipping sauce.
Now the real question: If you could remove ONE thing from this plate, what would it be? 🍗🍳🍟
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