Buttermilk Fried Chicken with Summer Potato Salad Recipe
If easy, crowd-pleasing comfort food is what you crave, you simply have to try Buttermilk Fried Chicken with Summer Potato Salad. This dish brings together the unbeatable crunch of juicy fried chicken and the creamy zing of a tangy, herby potato salad—perfect for picnics, backyard gatherings, or a simple family supper. Whether you’re planning a festive cookout or want a weekday pick-me-up, the flavors of this recipe will have everyone reaching for seconds and reminiscing about sunny summer days.
Ingredients You’ll Need
Gathering the right ingredients is half the adventure! Each one serves a purpose, creating the perfect balance of crisp, juicy chicken and a bright, refreshing potato salad that truly sings. Here’s what you’ll need and how each ingredient shines in this Buttermilk Fried Chicken with Summer Potato Salad:
- Bone-in, Skin-on Chicken Pieces (8 legs and thighs): The bones and skin keep the chicken irresistibly juicy and flavorful after frying.
- Buttermilk (2 cups): This tenderizes the chicken and infuses it with a tangy richness—don’t skip the marinade!
- Hot Sauce (1 tablespoon, optional): Adds a subtle kick, balancing the creaminess of the buttermilk.
- All-Purpose Flour (2 cups): It turns into the gloriously crisp crust you crave in classic fried chicken.
- Salt (1 teaspoon): Essential for seasoning both the chicken and the coating.
- Black Pepper (1/2 teaspoon): Brings mild heat and depth to every bite.
- Garlic Powder (1 teaspoon): Adds a savory layer that marries beautifully with the other spices.
- Paprika (1 teaspoon): Not just for color—a mild warmth ties the flavors together.
- Vegetable Oil: Perfect for deep frying, as it maintains a steady, high temperature.
- Baby Potatoes (2 pounds, halved): Their creamy texture and thin skins make them ideal for a rustic, hearty salad.
- Mayonnaise (1/3 cup): Brings signature creaminess and acts as the salad’s base.
- Dijon Mustard (2 tablespoons): Offers just enough bite to perk up every forkful.
- Apple Cider Vinegar (2 tablespoons): Lifts and brightens the dressing with gentle acidity.
- Red Onion (1/4 cup, finely chopped): For pop, color, and a bit of crunch in the salad.
- Celery (1/4 cup, chopped): Adds fresh, crisp texture to contrast the mellow potatoes.
- Fresh Dill (2 tablespoons, chopped): Invites a summery, herbal note that’s utterly irresistible.
- Salt (1/4 teaspoon): Enhances every other flavor in the salad.
- Black Pepper (1/4 teaspoon): A gentle final touch for complexity and warmth.
How to Make Buttermilk Fried Chicken with Summer Potato Salad
Step 1: Marinate the Chicken
The transformation begins here! In a large bowl, whisk together the buttermilk and, if you love a spirited kick, the splash of hot sauce. Add the chicken pieces, nestling them in until every surface is coated. Cover and refrigerate for at least 4 hours, or let it soak overnight—this patience pays off with the juiciest, most flavorful Buttermilk Fried Chicken with Summer Potato Salad imaginable.
Step 2: Prep the Potato Salad
While the chicken marinates, get a pot of salted water bubbling and toss in your halved baby potatoes. In under 15 minutes, they’ll be fork-tender and ready to join the party. Drain them well and let them cool just enough to handle, because tossing warm potatoes in the dressing helps them soak up every bit of flavor.
Step 3: Mix the Dressing and Assemble the Salad
In a generous bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, diced red onion, celery, dill, salt, and pepper. This creamy, punchy dressing is the backbone of your summer potato salad. Gently fold the warm potatoes into the mixture so each chunk gets evenly coated. Pop the salad into the fridge for at least 30 minutes, letting all the flavors happily mingle.
Step 4: Dredge and Coat the Chicken
Time for the fun part: coating your chicken. In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika. Take each chicken piece from the marinade (letting the extra drip off), then dredge it thoroughly in the flour mixture. You want every nook and cranny coated—this is your ticket to that crackling crust that makes this recipe shine.
Step 5: Fry the Chicken
Fill a deep skillet or Dutch oven with about two inches of vegetable oil and bring it to a steady 350°F. Fry the chicken in batches to avoid crowding, turning each piece occasionally for an even golden crust. After 12 to 15 minutes, your chicken should be perfectly crisp and cooked to a safe 165°F inside. Let it drain briefly on a wire rack or paper towels for maximum crunch.
How to Serve Buttermilk Fried Chicken with Summer Potato Salad
Garnishes
This dish deserves a lively finishing touch! Sprinkle the potato salad with extra fresh dill or snip over some chives for color and flavor. Lemon wedges alongside the fried chicken add a lovely burst of brightness, while a few crunchy pickles or thin-sliced radishes on the plate bring classic tang and snap.
Side Dishes
Buttermilk Fried Chicken with Summer Potato Salad is hearty, satisfying, and can easily stand alone. Still, if you want to round out your meal, serve with buttery corn on the cob, a crisp green salad, or homemade biscuits. For a true Southern spread, cold watermelon or a pitcher of sweet iced tea hits all the right notes.
Creative Ways to Present
Whether it’s a laid-back picnic or a festive dinner, you can get playful with presentation. Try arranging the fried chicken atop a rustic wooden board with the potato salad in a colorful bowl. Layer the pieces in a basket lined with parchment, paired with mason jars of salad for a picnic-ready look. For parties, mini skewers of chicken and salad make adorable—and delicious—finger food!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Buttermilk Fried Chicken with Summer Potato Salad left over, keep the chicken and potato salad in separate airtight containers in the fridge. The salad is happiest when eaten within two days, while the chicken keeps beautifully for up to three days.
Freezing
Chicken freezes surprisingly well! Simply cool completely, then wrap each piece tightly before placing in a freezer-safe bag or container. It’ll keep for up to a month. Potato salad, however, doesn’t like the freezer—the creamy dressing can separate and lose its lovely texture.
Reheating
To bring back that irresistible chicken crunch, reheat pieces in a 350°F oven on a wire rack set over a sheet pan for about 15 minutes. Avoid the microwave, which can make the coating soggy. Potato salad is best enjoyed cold straight from the fridge, or let it come to room temperature for the fullest flavor.
FAQs
Can I use chicken breasts or wings instead of legs and thighs?
Absolutely! While dark meat stays especially juicy in this recipe, you can substitute breasts or wings—just keep an eye on cooking times, as they may need slightly less time in the fryer. No matter what you choose, Buttermilk Fried Chicken with Summer Potato Salad will still be a hit.
How far ahead can I make the potato salad?
You can make the potato salad the day before serving. In fact, a little time in the fridge helps the flavors develop even more, making the dish crisp, creamy, and extra delicious.
What can I use if I don’t have buttermilk?
If you’re out of buttermilk, you can make a quick substitute: mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let it sit for 5 minutes, then use as directed. This simple swap will still yield a fantastic marinade for your Buttermilk Fried Chicken with Summer Potato Salad.
How do I keep fried chicken crispy?
After frying, rest the chicken on a wire rack instead of a plate or enclosed container. This keeps air circulating and prevents steam from softening that glorious crust, so your Buttermilk Fried Chicken with Summer Potato Salad stays irresistibly crisp.
Can I make this recipe gluten-free?
Definitely! Swap the all-purpose flour for your favorite gluten-free blend. Just make sure your blend is suitable for frying, and you’ll have a gluten-free Buttermilk Fried Chicken with Summer Potato Salad to enjoy with everyone at the table.
Final Thoughts
There’s something timeless and utterly joyful about sharing Buttermilk Fried Chicken with Summer Potato Salad with family and friends. It’s the kind of meal that sparks stories, laughter, and a few happy crumbs on the tablecloth. Give this recipe a spin—you’re in for a treat that’s sure to become a new classic in your kitchen!
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Buttermilk Fried Chicken with Summer Potato Salad Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the irresistible combination of crispy Buttermilk Fried Chicken served with a refreshing Summer Potato Salad. This classic American duo is perfect for picnics, barbecues, or just a comforting family meal.
Ingredients
For the Chicken:
- 8 bone-in, skin-on chicken pieces (legs and thighs)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- vegetable oil for frying
For the Potato Salad:
- 2 pounds baby potatoes, halved
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- For the Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight. When ready to fry, heat oil to 350°F (175°C). Mix flour, salt, pepper, garlic powder, and paprika. Dredge chicken in flour mixture and fry until golden brown.
- For the Potato Salad: Boil potatoes, cool slightly. Whisk mayonnaise, mustard, vinegar, onion, celery, dill, salt, and pepper. Toss warm potatoes in the dressing. Chill before serving.
Notes
- To keep the fried chicken extra crispy, avoid covering it while it rests.
- The potato salad can be made a day ahead for even better flavor.
- Serve with lemon wedges or pickles for a classic summer plate.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying, Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 pieces chicken + 1 cup potato salad
- Calories: 750
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 45 g
- Saturated Fat: 12 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 145 mg
