This is a very easy recipe almost foolproof and is great for any home cook. Start with breaking down a whole chicken into approximately 8 pieces and marinate in butter milk or salted water for at least 2 hrs or overnight in refrigerator.
In a mixing bowl we will prepare the coleslaw using 1 lb of coleslaw prepackaged or make your own. Add 2 table spoon of mayo, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 2 teaspoon of rice vinegar, pinch of kosher salt and fresh grind black pepper.
mix well and fold in coleslaw then refrigerate until ready to eat.
In a large plastic ziplock bag add 2 cups of all purpose flour, 3 table spoons of garlic powder, 3 table spoons of onion powder, 1 table spoon of paprika, 1 teaspoon of chili powder, 1 table spoon of kosher salt, 1 teaspoon of fresh ground black pepper then shake well to mix. You may adjust seasoning to your preference.
Take chicken out and leave in room temperature for 1 hr then remove from marinade and put in bag of flour to coat chicken well, remove from bag and let rest for 15 min before frying.
In an iron skillet fill with canola oil approximately 1 inch enough to cover chicken half way. Proceed to fry chicken at 350 degree in oil temperature which is about medium and remember to to crowd the pan or else chicken will not brown.
when chicken reached a golden brown color then remove and served with coleslaw and hot sauce or your favorite sauce. I prefer honey mustard with a little hot sauce.
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