Instructions
Step 1: Preheat your oven to 400°F. Toss potato wedges with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Step 2: While potatoes roast, prepare the chicken coating by combining flour, paprika, garlic powder, salt, and black pepper in a shallow bowl.
Step 3: Pat the chicken drumsticks dry with paper towels, then coat each piece thoroughly in the seasoned flour mixture, shaking off any excess.
Step 4: Heat oil in a large skillet over medium-high heat. Carefully place coated chicken in the hot oil and fry for 5-7 minutes per side until deep golden brown and cooked through.
Step 5: While chicken cooks, assemble your salad by combining chopped romaine lettuce, cherry tomato halves, cucumber slices, and red onion in a bowl. Toss gently and season with salt and pepper.
Step 6: Arrange the crispy chicken, roasted potatoes, and fresh salad on a plate. Serve immediately while everything is warm.
Storage and Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the salad in its own container to prevent wilting.
Reheat chicken in a 350°F oven for about 10 minutes to restore its crispiness. Potatoes can be warmed in the oven as well, or enjoyed cold the next day.
For best results, always prepare the salad fresh on the day you plan to eat it. The vegetables will maintain their crisp texture and bright flavors this way.
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