Crispy Fried Chicken Drumsticks

Instructions

Step 1: Preheat the oven to 400°F (200°C) and place the potato wedges on a baking tray.
/nStep 2: Toss the potatoes with olive oil, salt, black pepper, and paprika, then roast for 30–35 minutes until golden and tender.
/nStep 3: Pat the chicken drumsticks dry with paper towels and lightly season with salt and pepper.
/nStep 4: In a bowl whisk together the buttermilk and egg until smooth.
/nStep 5: In another bowl mix flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
/nStep 6: Dip each drumstick into the buttermilk mixture, then coat thoroughly in the seasoned flour mixture.
/nStep 7: Place the coated chicken on a tray and let it rest for 10 minutes so the coating sticks well.
/nStep 8: Heat vegetable oil in a deep skillet to 350°F (175°C).
/nStep 9: Fry the drumsticks in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
/nStep 10: Remove the chicken and place it on paper towels or a wire rack to drain excess oil.
/nStep 11: In a bowl combine lettuce, cucumber, cherry tomatoes, and red onion.
/nStep 12: Drizzle olive oil and lemon juice over the salad, season with salt and pepper, and toss gently before serving.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for about 10–12 minutes to restore crispiness. Roasted potatoes can be reheated in the oven for 8–10 minutes. Salad vegetables should be stored separately and assembled fresh for the best texture.