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Crispy Fried Chicken with Roasted Potatoes & Garden Salad

A delicious and satisfying meal featuring crunchy fried chicken, hearty roasted potatoes, and a fresh garden salad, ideal for meal prep or cozy dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Drumsticks Good source of protein.
  • 1 cup Buttermilk Can substitute with milk.
  • 1 cup All-Purpose Flour For the crunchy coating.
  • 1 tsp Paprika Adds color and smokiness.
  • 1 tsp Garlic Powder Enhances flavor.
  • 1/2 tsp Black Pepper Adds a mild kick.
  • 1/2 tsp Salt For seasoning.
  • 1/2 tsp Dried Thyme or Italian Seasoning Adds depth and aroma.
  • to taste Oil for Frying For achieving crispy texture.
For the Roasted Potatoes
  • 2 large Potatoes Cut into wedges.
  • 1 tbsp Olive Oil For roasting the potatoes.
  • 1/2 tsp Paprika Optional, for added flavor.
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
For the Garden Salad
  • 2 cups Chopped Lettuce Base of the salad.
  • 1/2 cup Cucumber Slices For crunch and hydration.
  • 1/2 cup Halved Cherry Tomatoes Adds sweetness and antioxidants.
  • 1/4 cup Red Onion Slices Enhances the salad's flavor.
  • to taste Optional Dressing (Light Vinaigrette or Lemon Juice) To dress the salad.

Method
 

Marinating and Coating
  1. Soak the chicken drumsticks in buttermilk for at least 30 minutes to tenderize and infuse flavor.
  2. In a mixing bowl, combine flour, paprika, garlic powder, salt, black pepper, and thyme. Remove the chicken from the buttermilk and coat each drumstick with the flour mixture.
Frying the Chicken
  1. Heat oil in a deep frying pan to 350°F (175°C). Carefully add coated chicken drumsticks and fry for 12–15 minutes until golden brown and cooked through.
Roasting the Potatoes
  1. Toss potato wedges with olive oil, paprika, salt, and black pepper. Spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway through.
Preparing the Salad
  1. Mix chopped lettuce, cucumber, cherry tomatoes, and red onion in a bowl. Drizzle with light vinaigrette or lemon juice to taste.
Serving
  1. Serve the fried chicken alongside the roasted potatoes and fresh garden salad.

Notes

Consider using an air fryer for a healthier version of fried chicken. Store leftovers in an airtight container for up to 3 days and reheat in the oven to maintain crispiness. Variations in the salad can include additional vegetables or beans.