Instructions
Step 1: Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve maximum crispiness.
Step 2: Place the chicken in a bowl and pour the buttermilk over it, coating all pieces evenly. Let it marinate for at least 30 minutes, or up to 24 hours for best flavor.
Step 3: In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4: Remove each piece of chicken from the buttermilk and coat thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres.
Step 5: Heat oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit. The oil should be about 2-3 inches deep.
Step 6: Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
Step 7: Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 8: Arrange the lettuce, cucumber slices, and cherry tomatoes on a serving plate alongside the hot fried chicken.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the fresh vegetables separate to maintain their crispness.
To reheat, place the chicken on a baking sheet and warm at 350 degrees Fahrenheit for about 10 minutes until heated through. This method keeps the coating crispy rather than using a microwave.
For meal prep, you can marinate the chicken overnight and fry it in the morning for maximum convenience. The fresh vegetables can be prepped a day ahead and stored separately.
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