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
Scale
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
