Crispy Fried Chicken Drumsticks with Roasted Potatoes & Fresh Salad

Instructions

Step 1: In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, and salt to create your seasoning mixture.

Step 2: In another bowl, beat the egg and combine it with the buttermilk to create your wet batter base.

Step 3: Dip each drumstick into the buttermilk mixture, then coat thoroughly in the seasoned flour, pressing gently so the coating adheres well.

Step 4: Heat vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit.

Step 5: Carefully place the coated drumsticks into the hot oil and fry for 12 to 15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Step 6: While the chicken fries, toss the potato wedges with a little oil, season with salt and pepper, and roast at 400 degrees Fahrenheit for 20 to 25 minutes until golden and crispy.

Step 7: Arrange the lettuce, cucumber slices, cherry tomatoes, and red onion on a plate to create your fresh salad.

Step 8: Remove the drumsticks from the oil with a slotted spoon and place on paper towels to drain excess oil.

Step 9: Plate everything together and serve immediately while the chicken is still warm and crispy.

Storage and Reheating Tips

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

To reheat the drumsticks, place them on a baking sheet and warm at 375 degrees Fahrenheit for about 10 minutes. This restores much of the original crispiness better than microwaving.

The potato wedges can be reheated in the oven as well, or enjoyed cold the next day as a tasty snack. For best results, consume everything within 3 days of cooking.