Pat the chicken drumsticks dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, dried parsley, salt, and pepper. Mix the minced garlic with olive oil and stir in the spice blend to create a flavorful paste. Generously coat each drumstick with the mixture and let sit for at least 10 minutes.

Peel and cut potatoes into fries. Soak them in cold water for about 10 minutes to remove excess starch. Drain and pat completely dry with paper towels. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry potatoes in batches for 5 to 7 minutes until golden and crispy, then drain on paper towels and season with salt.

Heat a large skillet or cast iron pan over medium-high heat. Place the seasoned drumsticks in the pan and cook for 12 to 15 minutes on the first side without moving them to allow a golden crust to form. Flip and cook for another 12 to 15 minutes on the second side until the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.

Arrange fresh lettuce on a serving plate or bowl as the base. Layer sliced cucumber, halved cherry tomatoes, and thinly sliced red onion on top. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad just before serving.

Arrange the golden chicken drumsticks prominently in the center of each plate. Pile the crispy fries on one side and the fresh salad on the other. Place small bowls or ramekins of ketchup and garlic mayo or ranch dressing alongside. Garnish with fresh parsley if desired.