Crispy Fried Chicken with Fries and Salad

Instructions

Step 1: Peel and cut the potatoes into fries, rinse under cold water, and pat dry thoroughly.

Step 2: Heat vegetable oil in a deep fryer or large pan and fry the potatoes until golden and crispy. Remove and lightly season with salt.

Step 3: In a bowl, whisk together the eggs and buttermilk.

Step 4: In another bowl, combine flour, paprika, garlic powder, onion powder, black pepper, salt, and chili powder.

Step 5: Dip each chicken drumstick into the buttermilk mixture, then coat thoroughly in the seasoned flour.

Step 6: Heat vegetable oil in a deep pan and fry the chicken drumsticks for 12 to 15 minutes until crispy, golden brown, and fully cooked.

Step 7: Remove the fried chicken and place it on paper towels to drain excess oil.

Step 8: Prepare the salad by combining shredded lettuce, sliced tomatoes, and red onions in a bowl.

Step 9: Drizzle olive oil and vinegar over the salad, then season lightly with salt and pepper.

Step 10: Arrange the crispy fried chicken, fries, and fresh salad on serving plates.

Step 11: Serve immediately while the chicken and fries are hot and crispy.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep fries and salad separate to maintain texture and freshness.

Reheat the chicken in an oven or air fryer at 180°C for 10 minutes to keep it crispy. Reheat fries in the oven or air fryer for 5 to 7 minutes. The salad is best served fresh and should not be reheated.