Crispy Fried Chicken Drumsticks with Fresh Garden Salad

Instructions

Step 1: Pat the chicken drumsticks dry with paper towels and season lightly with salt and pepper.
Step 2: In a bowl, whisk together the buttermilk and egg until well combined.
Step 3: In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 4: Dip each chicken drumstick into the buttermilk mixture, then coat thoroughly in the seasoned flour mixture.
Step 5: Place the coated drumsticks on a tray and let them rest for about 10 minutes to help the coating stick.
Step 6: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 7: Fry the drumsticks in batches for about 12–15 minutes, turning occasionally, until golden brown and cooked through.
Step 8: Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
Step 9: In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
Step 10: Drizzle the salad with olive oil and lemon juice, then season with salt and black pepper to taste and toss gently.
Step 11: Serve the crispy fried chicken drumsticks hot alongside the fresh garden salad.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for about 10–15 minutes to restore crispiness. Avoid microwaving if possible, as it can make the coating soggy. The salad is best eaten fresh, but the vegetables can be stored separately in the refrigerator for up to 1 day.