Instructions
Step 1. Place the chicken drumsticks in a large bowl with the buttermilk and hot sauce.
Step 2. Cover and refrigerate for at least 2 hours or overnight.
Step 3. Preheat the oven to 425°F (220°C).
Step 4. Soak the cut potatoes in cold water for 30 minutes, then drain and pat dry.
Step 5. Toss the potatoes with vegetable oil, salt, paprika, and black pepper.
Step 6. Spread the fries on a baking sheet and bake for 30–35 minutes, turning halfway through, until golden and crisp.
Step 7. In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 8. Remove the chicken from the buttermilk and allow excess liquid to drip off.
Step 9. Coat each drumstick thoroughly in the seasoned flour mixture.
Step 10. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Step 11. Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 12. Transfer the fried chicken to a wire rack to drain excess oil.
Step 13. In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, garlic powder, and lemon juice if making the dipping sauce.
Step 14. Arrange the shredded lettuce, tomato slices, and red onion rings on serving plates.
Step 15. Add the crispy fries alongside the salad.
Step 16. Place the fried chicken drumsticks on the plate.
Step 17. Sprinkle with chopped parsley and serve with the dipping sauce if desired.
Storage and Reheating Tips
Store leftover fried chicken and fries separately in airtight containers in the refrigerator for up to 4 days.
Reheat fried chicken in a 375°F (190°C) oven or air fryer for 10–12 minutes to restore crispiness.
Reheat fries in an oven or air fryer for 5–7 minutes until hot and crisp.
Store fresh vegetables separately and assemble just before serving.
Fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page