Instructions
Step 1: Preheat your oven to 400°F. Toss the potato wedges with olive oil, paprika, salt, and black pepper, then spread them on a baking sheet and roast for 25 to 30 minutes until golden and crispy.
Step 2: While the potatoes cook, pour the buttermilk into a shallow dish and submerge the chicken drumsticks. Let them marinate for at least 15 minutes, or up to 2 hours for extra tenderness.
Step 3: In another shallow dish, combine the flour, paprika, garlic powder, black pepper, salt, and dried thyme. Mix well.
Step 4: Remove each drumstick from the buttermilk and coat thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well.
Step 5: Heat oil in a large skillet or deep pan over medium-high heat until it reaches 350°F. Carefully place the coated drumsticks into the hot oil and fry for 12 to 15 minutes, turning occasionally, until golden brown and cooked through.
Step 6: Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 7: While the chicken cooks, prepare the garden salad by tossing together the lettuce, cucumber slices, cherry tomatoes, and red onion slices. Drizzle with your choice of vinaigrette or fresh lemon juice.
Step 8: Plate everything together and serve immediately for the best taste and texture.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent it from becoming soggy.
To reheat the chicken, place it on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. This keeps it crispy rather than using the microwave.
Roasted potatoes can be refrigerated for up to 4 days and reheated in a 375°F oven for 8 to 10 minutes. Enjoy this meal fresh, or plan ahead for quick weeknight leftovers.
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