KFC chicken

KFC chicken

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


  1. Using a food processor or a knife, chop the cabbage and carrots very finely, until they are the size of rice.
  2. In a large bowl, toss the chopped cabbage mixture with the onion and set aside.
  3. 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.
  4. Add the dressing to the cabbage mixture and mix well. 
  5. Cover the coleslaw tightly with plastic wrap and place it in the refrigerator for at least 4 hours, or as long as 24 hours.
  6. 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.