Instructions
Step 1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken drumsticks, cover, and refrigerate for at least 4 hours or overnight.
Step 3. In a separate bowl, whisk together the flour, panko breadcrumbs, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Remove the chicken from the buttermilk marinade and dredge each drumstick thoroughly in the coating mixture.
Step 5. Allow the coated drumsticks to rest for 10 minutes so the coating adheres well.
Step 6. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Step 7. Fry the drumsticks in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 8. Transfer the cooked chicken to a wire rack to drain excess oil and maintain crispness.
Step 9. In a large bowl, combine the romaine lettuce, green cabbage, red cabbage, cucumber, cherry tomatoes, and shredded carrots.
Step 10. Toss the vegetables gently until evenly mixed.
Step 11. Divide the salad among serving bowls or meal-prep containers.
Step 12. Place the crispy chicken drumsticks on top of the salad.
Step 13. Serve with ranch dressing or vinaigrette on the side.
Step 14. Enjoy immediately while the chicken is hot and crispy.
Storage and Reheating Tips
Store the chicken, salad, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispness.
Keep the salad chilled and add dressing only when ready to serve.
Avoid microwaving the chicken if possible, as it may soften the crispy coating.
For meal prep, pack the dressing in a separate container to keep the vegetables fresh and crisp.
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