Best Golden Fried Chicken Tray with Fries, Slaw & Fresh Tomatoes

 Prep time: 25 minutes

Cooking time: 35 minutes

Servings: 4

Calories: About 820 per serving

Ingredients

For the fries

🥔 3 large russet potatoes, sliced into fries

💧 Cold water, for soaking

🛢️ 4 cups neutral frying oil

🧂 ¾ teaspoon salt

For the chicken

5. 🍗 2 pounds bone-in chicken pieces, such as drumsticks, thighs, and wings

6. 🧂 1 ½ teaspoons salt

7. 🌶️ ¾ teaspoon black pepper

8. 🌶️ 1 teaspoon paprika

9. 🧄 1 teaspoon garlic powder

10. 🧅 ½ teaspoon onion powder

11. 🥛 1 cup buttermilk

12. 🌶️ 1 tablespoon hot sauce, optional

13. 🌾 1 ½ cups all-purpose flour

14. 🌽 ½ cup cornstarch

15. 🛢️ Neutral oil, for deep-frying

16. 🌿 2 tablespoons chopped parsley

For the slaw and salad

17. 🥬 3 cups shredded cabbage

18. 🥕 ½ cup shredded carrot

19. 🥣 ⅓ cup mayonnaise

20. 🍋 1 tablespoon lemon juice

21. 🧂 Salt and black pepper, to taste

22. 🥬 2 cups chopped lettuce

23. 🍅 3 tomatoes, sliced

24. 🧅 ½ small red onion, thinly sliced

Instructions

Prep the fries. Soak the potato sticks in cold water for 20 minutes, then drain and pat them completely dry.

Season and soak the chicken. Rub the chicken with salt, pepper, paprika, garlic powder, and onion powder. Add buttermilk and hot sauce, then let it marinate for at least 20 minutes.

Par-fry the potatoes. Fry the potatoes at 325°F / 165°C for 5–6 minutes, just until softened. Transfer them to a rack and let them cool slightly.

Dredge the chicken. Combine flour and cornstarch. Remove the chicken from the buttermilk and press each piece into the flour mixture until heavily coated.

Cook until crisp. Fry the chicken at 325–350°F / 165–175°C for 10–14 minutes, depending on size. It should be crunchy, browned, and 165°F / 74°C inside.

Crisp the fries. Increase the oil to 375°F / 190°C and fry the potatoes again for 3–5 minutes. Salt them while hot.

Mix the slaw. Combine mayonnaise, lemon juice, salt, and pepper, then stir in cabbage and carrot.

Add the salad. Place lettuce, tomato slices, and red onion on the tray for a fresh side.

Serve. Arrange the fried chicken and fries beside the slaw and salad. Finish the chicken with parsley and serve right away.

Helpful Notes, Substitutions & Variations

Cornstarch helps create the craggy, crisp coating shown in the photo. For oven fries, bake at 425°F / 220°C until golden. For a tangier slaw, add 1 teaspoon Dijon mustard or a splash of vinegar.