Crispy Fried Chicken Drumsticks with Fresh Garden Salad

Instructions

Step 1. Pat the chicken drumsticks dry with paper towels.
/n Step 2. In a bowl whisk together buttermilk and egg.
/n Step 3. In another bowl mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
/n Step 4. Dip each drumstick into the buttermilk mixture, then coat thoroughly in the seasoned flour.
/n Step 5. Heat vegetable oil in a deep skillet over medium heat until it reaches about 350°F (175°C).
/n Step 6. Carefully place the coated drumsticks into the hot oil.
/n Step 7. Fry the chicken for about 12–15 minutes, turning occasionally, until golden brown and fully cooked.
/n Step 8. Remove the chicken and place on a wire rack or paper towels to drain excess oil.
/n Step 9. In a bowl combine lettuce, cucumber, cherry tomatoes, and shredded cabbage.
/n Step 10. Drizzle salad dressing over the vegetables, toss gently, and serve with the crispy fried chicken drumsticks.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for about 8–10 minutes to help restore crispiness. The salad is best prepared fresh, but the vegetables can be stored separately in the refrigerator for up to 2 days.