Pour 2 cups buttermilk into a large bowl and add salt to taste. Pat the 6 chicken drumsticks dry and submerge them completely in the buttermilk mixture. Let them marinate for at least 15 minutes, or preferably 30 minutes or longer in the refrigerator for best results.

In a wide, shallow bowl, combine 2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and salt to taste. Mix thoroughly with a fork until the seasonings are evenly distributed throughout the flour.

Working with one drumstick at a time, lift it from the buttermilk and let excess drip back. Place the drumstick into the seasoned flour and coat it completely on all sides. Set each coated drumstick on a clean plate or paper towel.

Pour oil into a large, heavy-bottomed pot or deep skillet to a depth of 2 to 3 inches. Heat the oil to 350 degrees Fahrenheit. Test the temperature with a wooden spoon handle; it should sizzle immediately when inserted.

Carefully place the coated chicken into the hot oil in batches of about 3 drumsticks at a time. Fry for 12 to 15 minutes, turning halfway through, until the coating is deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer to a paper towel-lined plate to drain.

While the chicken is frying, cook your French fries according to package directions if frozen, or fry homemade fries until golden and crispy. Season generously with salt while still hot.

Arrange the fried chicken in the center of a plate alongside the golden fries. Pile shredded lettuce on the side and add fresh tomato wedges and red onion slices for a refreshing contrast.