Instructions
Step 1: Place the chicken drumsticks in a large bowl and pour the buttermilk over them.
Step 2: Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight.
Step 3: In another bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 4: Remove the chicken from the buttermilk and coat each piece thoroughly in the seasoned flour mixture.
Step 5: Heat oil in a deep fryer or large pot over medium heat.
Step 6: Fry the chicken in batches for 12 to 15 minutes until golden brown, crispy, and fully cooked.
Step 7: Remove the chicken and place on paper towels to drain excess oil.
Step 8: In a large salad bowl, combine chopped lettuce, cucumber slices, red onion, and cherry tomatoes.
Step 9: Drizzle the salad with olive oil and lemon juice.
Step 10: Season the salad with salt and black pepper, then toss lightly.
Step 11: Arrange the crispy fried chicken over the fresh salad.
Step 12: 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 3 days.
Reheat the fried chicken in the oven or air fryer at 350°F (175°C) to restore crispiness.
Avoid microwaving the chicken for too long, as it may become soggy.
Fresh salad is best served chilled and should not be reheated.
For best texture, assemble the dish just before serving.
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