Dixie Fried Chicken Feast

1.For the Fried Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.

2.In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, black pepper, salt, and cayenne pepper (if using).

3.Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating. Place coated chicken on a wire rack and let sit for 15-20 minutes to allow the coating to adhere.

4.Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 175°C (350°F). Do not overcrowd the pot; fry chicken in batches.

5.Carefully place chicken pieces into the hot oil. Fry for 6-8 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 74°C/165°F). Larger pieces like breasts and thighs may take longer. Adjust heat as needed to maintain oil temperature.

6.Remove chicken from oil and place on a clean wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt immediately after frying, if desired. Keep warm in a low oven while frying remaining batches.

7.For the Creamy Coleslaw: In a large bowl, combine the shredded cabbage and grated carrot.

8.In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and black pepper until smooth.

9.Pour the dressing over the cabbage mixture and toss well to combine. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

10.For the Skillet Cornbread: Preheat oven to 200°C (400°F). Place a 23 cm (9-inch) cast iron skillet in the oven with 1 tablespoon of melted butter to heat up.

11.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

12.In a separate bowl, whisk together the buttermilk, milk, egg, and 1/4 cup melted butter.

13.Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.

14.Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. It should sizzle slightly.

15.Bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. Let cool slightly before slicing and serving.

16.Serve the crispy Dixie Fried Chicken hot with the creamy coleslaw and warm skillet cornbread.