Crispy Fried Chicken with Fresh Garden Salad

Instructions

Step 1: Pat the chicken pieces dry with paper towels and set aside on a clean plate.

Step 2: In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne pepper. Mix well.

Step 3: In another shallow bowl, whisk together the eggs and buttermilk until well combined.

Step 4: Heat oil in a large skillet or deep fryer to 350°F. Use a thermometer to check the temperature for best results.

Step 5: Dip each chicken piece into the egg mixture, then coat thoroughly with the seasoned flour mixture. Set on a plate.

Step 6: Carefully place the coated chicken into the hot oil. Do not overcrowd the pan. Fry in batches if needed.

Step 7: Fry for 12 to 15 minutes, turning occasionally, until the chicken is golden brown and cooked through. Internal temperature should reach 165°F.

Step 8: Remove the chicken with a slotted spoon and drain on paper towels.

Step 9: While the chicken cooks, prepare the salad by tossing the greens, cucumbers, tomatoes, and red onion together in a large bowl.

Step 10: Drizzle the salad with olive oil and vinegar. Season with salt and pepper to taste.

Step 11: Serve the crispy fried chicken warm alongside the fresh garden salad.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to three days. Keep the salad separate to prevent it from becoming soggy.

To reheat the chicken, place it on a baking sheet in a 350°F oven for about 10 minutes. This method keeps it crispy better than microwaving.

For a cold meal the next day, shred the leftover chicken and toss it with the salad and your favorite dressing for a delicious chicken salad.