Crispy Fried Chicken with Roasted Potatoes & Garden Salad

Instructions

step 1 In a large bowl combine buttermilk and hot sauce, then add the chicken pieces and marinate for at least 1 hour or overnight for best flavor.
/n step 2 Preheat the oven to 400°F (200°C).
/n step 3 Toss the potato wedges with olive oil, oregano, salt, and black pepper and spread them on a baking sheet.
/n step 4 Roast the potatoes in the oven for 30–35 minutes, turning halfway through, until golden and tender.
/n step 5 In a shallow bowl mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
/n step 6 Remove chicken from the buttermilk and dredge each piece thoroughly in the seasoned flour mixture.
/n step 7 Heat vegetable oil in a deep skillet over medium high heat.
/n step 8 Fry the chicken pieces for about 12–15 minutes, turning occasionally, until golden brown and cooked through.
/n step 9 In a bowl combine lettuce, cucumber, cherry tomatoes, and red onion, then toss with olive oil, lemon juice, salt, and black pepper.
/n step 10 Serve the crispy fried chicken with roasted potatoes and the fresh garden salad.

Storage and Reheating Tips

Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven at 350°F (175°C) or in an air fryer to help restore crispiness. The salad is best prepared fresh but can be stored for one day without dressing.