Combine the 2 cups all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl. Mix well so all spices are evenly distributed throughout the flour.

In a separate bowl, whisk together the buttermilk and eggs until fully combined with no egg white streaks remaining.

Working with one piece at a time, dip each drumstick and thigh into the buttermilk mixture, letting excess drip off. Roll in the seasoned flour, pressing gently so coating adheres well. Place on a clean plate and let sit for 5 minutes.

Heat vegetable oil in a large skillet to a depth of about 2 inches, reaching approximately 350°F. Working in batches, carefully place coated chicken into the hot oil. Fry for 12 to 15 minutes, turning halfway through, until deeply golden and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.

Arrange 4 cups chopped lettuce on a large plate or platter. Scatter cucumber slices, cherry tomatoes, and red onion slices around the lettuce in an appealing pattern.

While the chicken is still warm, arrange the crispy pieces over the salad. Serve immediately while the coating is at its crispiest. Drizzle with your favorite dressing or serve dressing on the side.