Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2. In a large bowl, combine the buttermilk and egg. Add the chicken pieces and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
Step 3. In a shallow dish, mix the flour, panko breadcrumbs, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
Step 4. Toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.
Step 5. Arrange the potatoes on the prepared baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden brown and tender.
Step 6. Remove the chicken from the marinade and coat each piece thoroughly in the seasoned flour mixture.
Step 7. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 8. Fry the chicken in batches for 6–8 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Step 9. Transfer the cooked chicken to a wire rack or paper towel-lined plate.
Step 10. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.
Step 11. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.
Step 12. Arrange the crispy fried chicken, roasted potatoes, and fresh garden salad on serving plates.
Step 13. Serve immediately while the chicken is hot and crispy.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
For the best texture, reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes until crispy and heated through.
Reheat the roasted potatoes in the oven or air fryer to maintain their crisp exterior.
Keep the salad undressed if preparing ahead, and add the dressing just before serving.
Fried chicken and roasted potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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