Instructions
Step 1: Place the chicken pieces in a large bowl with buttermilk and allow them to marinate for at least 1 hour.
Step 2: In another bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and dried parsley.
Step 3: Remove the chicken from the buttermilk and coat each piece thoroughly in the seasoned flour mixture.
Step 4: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 5: Fry the chicken pieces in batches for 12–15 minutes or until golden brown and fully cooked inside.
Step 6: Transfer the fried chicken to a paper towel-lined plate to remove excess oil.
Step 7: Prepare the salad by combining chopped lettuce, cucumber slices, tomato slices, and red onion in a large bowl.
Step 8: Drizzle the salad with olive oil and lemon juice, then season lightly with salt and black pepper.
Step 9: Arrange the crispy fried chicken alongside the fresh salad on serving plates.
Step 10: Serve immediately while the chicken is hot and crunchy.
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 an oven or air fryer at 375°F (190°C) for 8–10 minutes to maintain crispiness.
Fresh salad is best prepared just before serving to keep the vegetables crisp and refreshing.
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