There’s something nostalgic about a bucket of KFC Original Recipe Chicken. Growing up, most of us didn’t have parents that were willing to fry chicken at home, so KFC became something of a special occasion food. It made an appearance at block parties, Fourth of July celebrations, and end-of-season soccer tournaments, wowing us with its salty, greasy, spicy, and flavorful crust. If you didn’t grab a piece early enough, you’d end up with the one at the bottom of the bucket, stripped of its extra crispy skin by someone with a voracious appetite (also known as the saddest thing ever).
- 1 head cabbage, finely chopped (roughly 8 cups)
- 1 medium carrot, shredded (about 1/4 cup)
- 2 tablespoons minced yellow onion
- 1/2 cup sugar
- 1 cup mayonnaise
- 3 tablespoons canola oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon celery salt
- 1/4 teaspoon paprika
- 1/4 teaspoon xanthan gum
- Using a food processor or a knife, chop the cabbage and carrots very finely, until they are the size of rice.
- In a large bowl, toss the chopped cabbage mixture with the onion and set aside.
- Meanwhile, in a small bowl, combine the sugar, mayonnaise, canola oil, apple cider vinegar, celery salt, paprika, and xanthan gum. Whisk the dressing until it is very smooth.
- Add the dressing to the cabbage mixture and mix well.
- Cover the coleslaw tightly with plastic wrap and place it in the refrigerator for at least 4 hours, or as long as 24 hours.
- Before serving the coleslaw, place it in a strainer to remove the excess water (an optional step). Use the coleslaw water to make other dressings and sauces.