Instructions
Step 1: Place chicken drumsticks in a bowl and pour buttermilk over them, making sure each piece is fully coated. Refrigerate for at least 2 hours, or overnight for best tenderness.
Step 2: In a shallow dish, combine flour, panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt.
Step 3: Heat oil in a deep skillet or Dutch oven to 350°F. You need enough oil to submerge the drumsticks halfway.
Step 4: Remove one drumstick from buttermilk and coat it generously in the flour mixture, pressing gently so the coating sticks. Repeat with remaining drumsticks.
Step 5: Carefully place coated drumsticks in the hot oil. Fry for 12-15 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F.
Step 6: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
Step 7: While chicken cooks, prepare the salad by tossing lettuce, cucumber, and cherry tomatoes together. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Step 8: Serve hot fried chicken alongside the fresh garden salad.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes until warmed through and crispy again.
Keep the salad separate and dress it just before serving to prevent it from becoming wilted.
For best results, enjoy the fried chicken fresh and warm straight from the pan while the coating is at its crispiest.
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