Crispy Fried Chicken Drumsticks with Fresh Garden Salad

Instructions

Step 1: Pat the chicken drumsticks dry with paper towels to ensure maximum crispiness during frying.

Step 2: In a shallow bowl, whisk together the egg and milk to create the egg wash.

Step 3: In another bowl, combine the all-purpose flour, paprika, garlic powder, black pepper, and salt.

Step 4: Dip each drumstick into the egg wash, then coat thoroughly in the seasoned flour mixture.

Step 5: Roll the floured drumsticks in breadcrumbs or crushed cornflakes for an extra crispy exterior.

Step 6: Heat oil in a deep skillet or fryer to 350°F (175°C).

Step 7: Carefully place the drumsticks into the hot oil and fry for 12-15 minutes until golden brown and cooked through.

Step 8: Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Step 9: Prepare the salad by combining the mixed lettuce, sliced cucumber, and cherry tomatoes in a large bowl.

Step 10: Drizzle the salad with olive oil and lemon juice, then season with salt and pepper to taste.

Step 11: Arrange the crispy drumsticks on a plate alongside the fresh garden salad and serve immediately.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the salad separate from the dressing to prevent sogginess.

To reheat the chicken and restore its crispiness, place it in a preheated 375°F (190°C) oven for 8-10 minutes. Avoid microwaving, as it will make the coating soggy.

For meal prep, you can prepare the salad components in advance and assemble just before eating. The fried chicken is also delicious served cold straight from the refrigerator for a quick lunch.