Instructions
Step 1. In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken drumsticks, cover, and marinate in the refrigerator for at least 4 hours or overnight.
Step 3. In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Remove the chicken from the marinade and coat each drumstick thoroughly in the flour mixture.
Step 5. Let the coated drumsticks rest for 10 minutes to help the breading adhere.
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 fried chicken to a wire rack to drain excess oil and maintain crispness.
Step 9. In a large salad bowl, combine the romaine lettuce, cucumber slices, cherry tomatoes, red onion, and green onions.
Step 10. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 11. Drizzle the dressing over the salad and toss gently until evenly coated.
Step 12. Arrange the dressed salad on serving plates or a large platter.
Step 13. Place the crispy fried chicken drumsticks on top of the salad.
Step 14. Serve immediately while the chicken is hot and crispy.
Storage and Reheating Tips
Store leftover fried chicken and salad 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 refrigerated and undressed if preparing ahead for the best texture.
Store the dressing separately in a sealed container for up to 5 days.
Avoid microwaving the fried chicken whenever possible, as it may soften the crispy coating.
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