In a mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.

In another bowl, place the flour and season with additional salt and pepper. Dredge the marinated chicken in flour, shaking off excess.

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

Carefully add the chicken to the hot oil, cooking in batches if necessary. Fry for about 10-12 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove chicken from the skillet and drain on paper towels.

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Add warm milk, butter, salt, and pepper. Mash until smooth and creamy.

In a large bowl, combine shredded cabbage and carrots.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour over the cabbage mixture and toss to combine.

Plate the fried chicken alongside a generous serving of mashed potatoes and coleslaw. Enjoy your meal!