Instructions
Step 1 In a bowl whisk together buttermilk and eggs, then add the chicken pieces and marinate for at least 1 hour or refrigerate up to 4 hours for deeper flavor. /n
Step 2 In a separate bowl combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and cayenne pepper. /n
Step 3 Remove chicken from the marinade, allowing excess liquid to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to create a thick coating. /n
Step 4 Heat vegetable oil in a deep pot to 350°F (175°C), ensuring there is enough oil to submerge the chicken halfway. /n
Step 5 Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). /n
Step 6 Remove the chicken and drain on paper towels or a wire rack to maintain crispiness. /n
Step 7 In a large bowl combine lettuce, cherry tomatoes, cucumber, and red onion, then drizzle with olive oil, lemon juice, and a pinch of salt, tossing gently to combine. /n
Step 8 Serve the hot crispy fried chicken alongside the fresh salad immediately.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving if possible, as it may soften the crust. The salad is best prepared fresh and should be stored separately without dressing for up to 1 day.
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