Crispy Fried Chicken with Potato Wedges and Salad

Instructions

Step 1: Preheat the oven to 200°C.

Step 2: Wash and cut the potatoes into wedges, then toss them with olive oil, salt, black pepper, and paprika.

Step 3: Arrange the potato wedges on a baking tray and roast for 35 to 40 minutes until golden and crispy, turning halfway through cooking.

Step 4: In a bowl, whisk together the eggs and buttermilk.

Step 5: In another bowl, combine flour, paprika, garlic powder, onion powder, chili powder, salt, and black pepper.

Step 6: Dip each chicken drumstick into the buttermilk mixture, then coat thoroughly in the seasoned flour.

Step 7: Heat vegetable oil in a deep fryer or large pan and fry the chicken drumsticks for 12 to 15 minutes until crispy, golden brown, and fully cooked.

Step 8: Remove the fried chicken and place it on paper towels to drain excess oil.

Step 9: Prepare the salad by combining lettuce, cucumber slices, cherry tomatoes, and red onion in a bowl.

Step 10: Drizzle lemon juice and olive oil over the salad and toss gently.

Step 11: Arrange the crispy fried chicken, roasted potato wedges, and fresh salad on serving plates.

Step 12: Serve immediately while hot and crispy.

Storage and Reheating Tips

Store leftover fried chicken and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the salad refrigerated separately for freshness.

Reheat the chicken and potato wedges in an oven or air fryer at 180°C for 5 to 10 minutes until heated through and crispy. The salad is best served fresh and should not be reheated.