If you’re looking for a dish that perfectly blends crispy, juicy chicken with a bright, refreshing salad, the Buttermilk Fried Chicken with Summer Potato Salad Recipe is your go-to meal. This combination brings together the comforting crunch of golden fried chicken marinated in tangy buttermilk and a vibrant potato salad loaded with fresh herbs, crisp veggies, and creamy dressing. It’s an irresistible dish that captures all the flavors of warm-weather dining wrapped in one satisfying experience.
Ingredients You’ll Need
Every ingredient here plays a crucial role, from building layers of flavor to creating the perfect textures you’ll crave. They are simple pantry staples and fresh produce that come together to make this dish truly shine.
- Bone-in, skin-on chicken thighs and drumsticks: Using these pieces ensures juicy meat and crispy skin, which are essential for great fried chicken.
- Buttermilk: This tenderizes the chicken and infuses it with tanginess, making it super moist and flavorful.
- Hot sauce (optional): Adds a subtle kick to the marinade for those who like a touch of heat.
- All-purpose flour: Creates the crunchy coating that locks in moisture.
- Garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper: A blend of spices that boosts depth and complements the chicken’s richness perfectly.
- Vegetable oil for frying: Its neutral flavor helps achieve that classic crispy crust without overpowering the chicken.
- Baby potatoes (or Yukon Gold): Creamy and tender potatoes provide the perfect base for the summer salad.
- Red onion and celery: These add crunch, sweetness, and a little zing that refreshes every bite.
- Fresh dill or parsley: Herbaceous notes brighten the salad wonderfully.
- Hard-boiled eggs: These bring a rich, creamy texture and make the salad hearty.
- Mayonnaise and Dijon mustard: The creamy dressing ingredients add tang and silkiness.
- Apple cider vinegar and olive oil: They balance the richness with acidity and smoothness.
- Salt and black pepper: Essential seasonings that tie all flavors together.
- Paprika for garnish (optional): Adds a pop of color and a subtle smoky hint.
How to Make Buttermilk Fried Chicken with Summer Potato Salad Recipe
Step 1: Marinate the Chicken
Start by placing the chicken pieces in a large bowl or resealable bag with the buttermilk and optional hot sauce. This marinade is the magic step that tenderizes the chicken and infuses it with flavor. Cover and refrigerate for at least four hours, though overnight is best for maximum juiciness and depth.
Step 2: Prepare the Coating
While the chicken marinates, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne. This seasoned flour mix will give your chicken that crave-worthy crispy exterior that contrasts beautifully with the tender meat inside.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C). Remove each piece of chicken from the marinade, letting the excess drip off, then dredge in your seasoned flour mixture, pressing firmly to coat each piece. Fry the chicken in batches, turning halfway through, for 12 to 15 minutes until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels to keep it crispy.
Step 4: Cook the Potatoes
While your chicken fries, bring salted water to a boil and cook the potatoes whole for about 12-15 minutes until fork-tender. Let them cool completely before cutting—warm potatoes won’t absorb the dressing as well.
Step 5: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. This creamy-tangy dressing is what brings the summer potato salad to life, balancing out the richness of the chicken.
Step 6: Assemble the Summer Potato Salad
Add the cooled, chopped potatoes, finely diced red onion, chopped celery, and chopped hard-boiled eggs to the dressing. Toss gently so everything is evenly coated without mashing the potatoes. Finish by folding in fresh dill or parsley and a sprinkle of paprika for extra flavor and beautiful color.
Step 7: Chill and Serve
Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld perfectly. This rest time makes every bite a refreshing balance to the warm, crunchy fried chicken.
How to Serve Buttermilk Fried Chicken with Summer Potato Salad Recipe
Garnishes
A sprinkle of fresh herbs like dill or parsley brightens the plate, while a dusting of smoked paprika over the chicken adds visual appeal and a hint of smoky aroma. Lemon wedges can also be offered for an optional citrusy zing that wakes up the palate beautifully.
Side Dishes
This dish stands proudly on its own, but if you want to round out your meal, consider serving a crisp green salad or some grilled vegetables — think seasonal asparagus or corn on the cob. They add a fresh and light contrast to the indulgent chicken and creamy salad.
Creative Ways to Present
Present your Buttermilk Fried Chicken with Summer Potato Salad Recipe family-style on a large wooden platter for a rustic vibe, or plate it individually with a small ramekin of extra dressing on the side. Adding colorful edible flowers or microgreens can elevate the presentation for a special occasion.
Make Ahead and Storage
Storing Leftovers
Wrap leftover fried chicken loosely in foil and store in the refrigerator for up to 3 days to keep its texture as much as possible. The potato salad should be kept in an airtight container and enjoyed within the same timeframe for freshness.
Freezing
Fried chicken can be frozen for up to 1 month if wrapped tightly in freezer-safe packaging, though it may lose some crispiness upon reheating. Potato salad is best enjoyed fresh and does not freeze well since the mayo-based dressing can separate.
Reheating
Reheat the fried chicken in a preheated oven at 375°F (190°C) for about 10-15 minutes to restore crispiness. Avoid microwaving as it can make the crust soggy. Serve potato salad cold straight from the fridge for the best taste and texture.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can substitute chicken breasts, but they tend to cook faster and can dry out. Bone-in, skin-on pieces like thighs and drumsticks offer more flavor and juiciness for this recipe.
What can I use if I don’t have buttermilk?
A quick buttermilk substitute is to mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. It provides the necessary acidity to tenderize the chicken.
How spicy is the fried chicken with the hot sauce and cayenne?
The hot sauce and cayenne pepper are optional and can be adjusted to taste. The spice level is mild to moderate, just enough to add a gentle kick without overpowering the flavors.
Is this potato salad suitable for meal prep?
Absolutely! The potato salad stores well in the fridge and can be made a day ahead to let flavors deepen. Just stir gently before serving if it separates slightly.
Can I bake the chicken instead of frying it?
While frying gives the best crispy texture, you can bake the coated chicken at 400°F (200°C) for about 40-45 minutes, flipping halfway, though the crust won’t be quite as crunchy as traditional frying.
Final Thoughts
There’s something truly special about the Buttermilk Fried Chicken with Summer Potato Salad Recipe that makes every bite feel like a warm hug on a plate. It’s a dish that brings together comfort and freshness in a way that’s perfect for family dinners or weekend celebrations. I hope you enjoy making and sharing this winning combination as much as I do — it’s guaranteed to become a favorite in your recipe collection.
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Buttermilk Fried Chicken with Summer Potato Salad Recipe
- Total Time: 4 hours 35 minutes
- Yield: 4 servings 1x
Description
This Buttermilk Fried Chicken with Summer Potato Salad recipe combines crispy, juicy fried chicken marinated in flavorful buttermilk and hot sauce with a refreshing, creamy summer potato salad. Perfect for a hearty meal with a balance of textures and bright, fresh flavors.
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 4 drumsticks (or a whole chicken cut into pieces)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil for frying (about 1 inch deep in skillet)
For the Summer Potato Salad
- 2 lbs baby potatoes (or Yukon Gold potatoes)
- 1/4 cup red onion, finely diced
- 1/2 cup celery, chopped
- 1/4 cup chopped fresh dill (or parsley)
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Paprika for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl or a resealable bag, combine the chicken pieces with buttermilk and hot sauce if using. Cover or seal and refrigerate for at least 4 hours or ideally overnight to tenderize and infuse flavor.
- Prepare the Coating: In a shallow bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. This seasoned flour will give the chicken its flavorful crust.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C). Remove chicken from marinade, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to adhere. Carefully place chicken pieces in the hot oil. Fry for 12-15 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F. Drain on paper towels to remove excess oil.
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes or until tender when pierced with a fork. Drain and allow to cool before cutting into halves or quarters depending on size.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until smooth and well combined.
- Assemble the Salad: Add the cooked and cooled potatoes, red onion, chopped celery, and chopped hard-boiled eggs to the dressing. Toss gently but thoroughly so the potatoes are evenly coated. Garnish with chopped fresh dill or parsley and a sprinkle of paprika if desired.
- Chill and Serve: Refrigerate the potato salad for at least 30 minutes to allow flavors to meld. Serve alongside the hot buttermilk fried chicken for a satisfying meal.
Notes
- For spicier chicken, increase the amount of hot sauce in the marinade and use cayenne pepper in the flour mixture.
- If you prefer skinless chicken, you can remove the skin but note it may be less crispy.
- The potato salad can be made a few hours ahead but is best served fresh within a day.
- Use a thermometer to ensure chicken reaches safe internal temperature of 165°F.
- Leftover fried chicken can be reheated in the oven to retain crispiness.
- Prep Time: 10 minutes plus 4 hours marinating
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
