Pat the drumsticks dry with paper towels. Mix paprika, garlic powder, onion powder, turmeric, salt, and black pepper in a small bowl. Rub olive oil all over the drumsticks, then coat generously with the spice mixture on all sides. Let sit for about 10 minutes to allow flavors to penetrate.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper. Arrange drumsticks in a single layer with space between them. Bake for about 30 minutes until skin is deep golden brown and internal temperature reaches 165 degrees Fahrenheit.

Cut potatoes into fries about 1/4 inch thick. Soak in cold water for 5 minutes to remove excess starch. Drain and pat completely dry. Heat oil in a deep pan to 350 degrees Fahrenheit. Fry potatoes in batches for 5 to 6 minutes until golden and crispy. Drain on paper towels and season with salt immediately.

Place lettuce mix on a plate, creating a bed for other components. Arrange sliced red onion on top, then scatter halved cherry tomatoes. Keep dressing on the side for individual preference.

Place the crispy drumsticks in the center of the salad, then pile golden fries to the side for a restaurant-style presentation.