Crispy Southern Fried Chicken with Fresh Garden Salad

Instructions

Step 1: Place the chicken pieces in a large bowl and pour the buttermilk over them.

Step 2: Add the hot sauce if using, stir well, cover, and refrigerate for at least 4 hours or overnight.

Step 3: In a large shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.

Step 4: Remove the chicken from the buttermilk, allowing excess liquid to drip off.

Step 5: Coat each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.

Step 6: Place the coated chicken on a wire rack and let it rest for 15 minutes.

Step 7: Pour vegetable oil into a deep skillet or Dutch oven until it is about 2 inches deep.

Step 8: Heat the oil to 350°F (175°C).

Step 9: Carefully fry the chicken in batches, avoiding overcrowding the pan.

Step 10: Cook for 12–15 minutes per side, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).

Step 11: Transfer the cooked chicken to a wire rack or paper towel-lined tray to drain excess oil.

Step 12: In a large bowl, combine the lettuce, cucumber, and cherry tomatoes.

Step 13: Whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.

Step 14: Drizzle the dressing over the salad and toss gently to combine.

Step 15: Arrange the crispy fried chicken alongside the fresh garden salad and serve immediately.

Storage and Reheating Tips

Store leftover fried chicken and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore its crispy texture.

Avoid microwaving the chicken if possible, as the coating may become soft.

Store the salad and dressing separately to maintain freshness and crunch.

The fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.