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Golden Fried Chicken & Salad Plate

A comforting Southern dish featuring crispy, golden fried chicken paired with a refreshing salad of vibrant vegetables.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces chicken pieces (drumsticks and thighs) Use fresh, organic poultry for the best flavor.
  • 1 cup buttermilk You can substitute with plant-based milk.
  • 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
  • 2 large eggs Beaten for the coating.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper Add more for a spicier version.
  • Vegetable oil for frying Vegetable oil For frying the chicken.
For the Salad
  • 2 cups lettuce, shredded
  • 1 medium cucumber, sliced
  • 2 medium tomatoes, sliced

Method
 

Marination
  1. Marinate the chicken in a bowl of buttermilk mixed with paprika, garlic powder, onion powder, salt, and pepper for at least one hour.
Preparation
  1. Beat the eggs in a separate bowl.
  2. Dip each marinated chicken piece into the egg, then dredge in the seasoned flour until completely coated.
Frying
  1. Heat vegetable oil in a large pan over medium-high heat.
  2. Fry the coated chicken for 12-15 minutes, turning occasionally, until golden-brown and cooked through.
Salad Preparation
  1. While the chicken fries, slice the cucumber and tomatoes, and shred the lettuce.
Serving
  1. Once the chicken is crispy, remove it from the oil and drain on a paper towel.
  2. Serve the chicken alongside the fresh salad.

Notes

For added flavor, consider adding herbs to the marinade. Store leftovers in an airtight container for up to four days.