Crispy Fried Chicken Drumsticks

Instructions

Step 1: Place chicken drumsticks in a bowl and cover completely with buttermilk. Refrigerate for at least 2 hours, or overnight for best results.

Step 2: Preheat your oven to 400°F and prepare a baking sheet for the potato wedges. Toss potatoes with olive oil, paprika, oregano, salt, and pepper. Spread on the sheet and bake for 25-30 minutes until golden and crispy.

Step 3: In a shallow dish, combine flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well.

Step 4: Heat vegetable oil in a large skillet or deep fryer to 350°F. Remove drumsticks from buttermilk one at a time and coat thoroughly in the flour mixture.

Step 5: Carefully place coated drumsticks into the hot oil. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.

Step 6: Prepare the salad by tossing lettuce, cucumber, cherry tomatoes, and red onion in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.

Step 7: Remove fried chicken from oil and drain on paper towels. Arrange on a plate with potato wedges and fresh salad. Serve immediately while hot.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. The salad and potatoes are best enjoyed fresh, so prepare those separately if you have leftovers.

To reheat chicken, place it on a baking sheet and warm in a 350°F oven for about 10-12 minutes. This will help restore the crispy coating better than microwaving.

You can also prepare the drumsticks ahead by marinating them in buttermilk overnight, then coating and frying them fresh when you’re ready to serve. This makes meal prep even easier.