Crispy Fried Chicken Drumsticks with Roasted Potatoes & Fresh Garden Salad

Instructions

Step 1: Preheat your oven to 400°F. Toss potato wedges with 1 tbsp olive oil, paprika, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

Step 2: While potatoes cook, prepare the chicken coating. Mix flour, garlic powder, paprika, onion powder, black pepper, salt, and cayenne pepper in a shallow bowl.

Step 3: Whisk together buttermilk and egg in another shallow bowl. Pat drumsticks dry with paper towels.

Step 4: Dip each drumstick in the buttermilk mixture, then coat thoroughly in the seasoned flour. Set on a plate and let rest for 5 minutes.

Step 5: Heat vegetable oil in a large heavy-bottomed pot or deep skillet to 350°F. Carefully place drumsticks in hot oil and fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.

Step 6: Remove chicken to a paper towel-lined plate to drain excess oil. Keep warm.

Step 7: Prepare the salad by combining lettuce, cucumber, cherry tomatoes, and red onion in a large bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

Step 8: Arrange the crispy fried chicken, roasted potatoes, and fresh salad on a serving plate and enjoy immediately.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness, or enjoy cold.

Roasted potatoes can be stored separately for up to 4 days and reheated in a 375°F oven for 8-10 minutes. Keep the salad components separate and assemble fresh just before serving for best results.

This meal is best enjoyed fresh, but proper storage ensures you can enjoy leftovers without sacrificing quality or taste.