Instructions
Step 1: Place the chicken drumsticks in a large bowl and pour the buttermilk over them.
Step 2: Add the hot sauce if using, stir to coat, cover, and refrigerate for at least 4 hours or overnight.
Step 3: In a large shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
Step 4: Remove the chicken from the buttermilk, allowing excess liquid to drip off.
Step 5: Dredge each drumstick thoroughly in the seasoned flour mixture, pressing the coating onto the chicken.
Step 6: Place the coated drumsticks on a wire rack and let them rest for 15 minutes to help the coating adhere.
Step 7: Heat 2–3 inches of vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C).
Step 8: Carefully fry the drumsticks in batches, avoiding overcrowding the pan.
Step 9: Cook for 12–15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
Step 10: Transfer the cooked chicken to a wire rack or paper towel-lined tray to drain.
Step 11: In a large salad bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
Step 12: Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
Step 13: Drizzle the dressing over the salad and toss gently to combine.
Step 14: Arrange the crispy fried chicken drumsticks on top of or alongside the garden salad.
Step 15: 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 4 days.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness.
Avoid microwaving the chicken if possible, as it may soften the crispy coating.
Store the salad and dressing separately to maintain freshness and crunch.
Leftover fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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