If you’re craving a meal that brings together crispy, flavorful chicken and a fresh, vibrant salad, you have to try this Buttermilk Fried Chicken with Summer Potato Salad Recipe. It’s everything you love about comfort food, elevated with the tangy punch of buttermilk-marinated chicken paired perfectly with a cool, creamy potato salad that bursts with garden-fresh herbs and crunchy veggies. This recipe is an absolute showstopper for weekend dinners, family gatherings, or whenever you want to treat yourself to a little southern-inspired magic right in your own kitchen.
Ingredients You’ll Need
This Buttermilk Fried Chicken with Summer Potato Salad Recipe calls for straightforward ingredients that truly make a difference: from the tenderizing power of buttermilk and the seasoning blend that gives the chicken its irresistible crust, to the fresh crispness of the herbs and veggies in the potato salad. Every item plays an essential role in building layers of flavor, texture, and color.
- Chicken thighs and drumsticks: Bone-in, skin-on pieces provide juicy meat and crispy skin when fried.
- Buttermilk: Tenderizes the chicken while adding a subtle tang that balances the spices.
- Hot sauce (optional): Adds a hint of heat to the marinade, deepening the flavor profile.
- All-purpose flour: The base of the crispy coating that locks in moisture.
- Garlic powder: Brings warm, savory notes to the chicken crust.
- Onion powder: Adds depth and a mild sweetness to the seasoning.
- Smoked paprika: Infuses a smoky, earthy flavor that’s essential for that authentic fried chicken taste.
- Salt and black pepper: Basic but critical seasoning to enhance the natural flavors.
- Cayenne pepper (optional): For those who like a kick of spice in their fried chicken.
- Vegetable oil: For frying, ensuring a golden, crunchy exterior.
- Baby potatoes (or Yukon Gold): Creamy and sturdy, perfect for the potato salad base.
- Red onion: Finely diced to add sharpness and a little crunch.
- Celery: Adds fresh crunch and subtle bitterness to balance richness.
- Fresh dill or parsley: Brings a vibrant, herbaceous note to the salad.
- Hard-boiled eggs: For creamy texture and added protein in the salad.
- Mayonnaise: The creamy base of the dressing, binding the salad together.
- Dijon mustard: Adds tang and a touch of sophistication to the dressing.
- Apple cider vinegar: Provides brightness and acidity to cut through the richness.
- Olive oil: Adds smoothness and richness to the dressing’s texture.
- Paprika (optional): For a colorful and mildly smoky garnish on the potato salad.
How to Make Buttermilk Fried Chicken with Summer Potato Salad Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with buttermilk and a splash of hot sauce if you want that extra punch. This marinating step is crucial because it not only tenderizes the chicken but also infuses it with that unmistakable tangy flavor. Cover and refrigerate for at least 4 hours, but ideally overnight—this patience rewards you with chicken that is incredibly juicy and flavorful.
Step 2: Prepare the Coating
While the chicken is soaking up all that buttermilk goodness, mix your flour with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using). This special blend creates the perfect crispy crust that’s seasoned to perfection. Having the coating ready before you start frying makes the process smooth and efficient.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a heavy skillet until it reaches 350°F (175°C). Remove chicken from the marinade, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing so it sticks well. Fry in batches, turning halfway through, until the chicken is a golden masterpiece and the internal temperature hits 165°F. Drain on paper towels—this step keeps the skin crisp and the meat juicy.
Step 4: Cook the Potatoes
Boil baby potatoes in salted water until fork-tender, about 12-15 minutes. Let them cool completely before handling—this makes them easier to chop and prevents the salad from becoming mushy. Using baby potatoes or Yukon Golds ensures a creamy texture that holds up beautifully in the salad.
Step 5: Prepare the Dressing
Whisk mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper together in a large bowl. This dressing is the heart of your summer potato salad, offering a luscious, tangy base that perfectly complements the fresh vegetables and herbs.
Step 6: Assemble the Salad
Gently toss the cooled potatoes with diced red onion, chopped celery, hard-boiled eggs, and fresh dill or parsley into the dressing. The careful folding keeps the potatoes intact while distributing the flavors evenly. The result is a salad that’s creamy, crunchy, herbaceous, and utterly satisfying.
Step 7: Chill and Serve
Pop the salad into the refrigerator for at least 30 minutes before serving. This resting time lets all the flavors meld together, elevating your Buttermilk Fried Chicken with Summer Potato Salad Recipe into a dish that feels fresh, balanced, and perfectly suited for warm-weather dining.
How to Serve Buttermilk Fried Chicken with Summer Potato Salad Recipe
Garnishes
A sprinkle of paprika on the potato salad adds a pop of color and a subtle smoky note that ties the dish together beautifully. Fresh dill or parsley not only brightens the salad visually but lifts every bite with an herby freshness that balances the richness.
Side Dishes
While the chicken and potato salad are the stars, consider serving some crisp green beans or a fresh garden salad alongside to add vibrant greens and an additional crunch. Cornbread or buttery dinner rolls also complement this meal wonderfully, soaking up any extra sauce or salad dressing.
Creative Ways to Present
Serve the chicken and potato salad family-style on a big wooden board for a rustic, inviting look. You can also plate individual portions, garnishing the chicken with a wedge of lemon to squeeze over for extra brightness. For an elegant twist, add microgreens or edible flowers atop the salad—perfect for impressing guests at a summer dinner party.
Make Ahead and Storage
Storing Leftovers
You can safely store leftover fried chicken and potato salad in the refrigerator for up to 3 days. Keep the chicken and salad separate in airtight containers to maintain the crispness of the chicken skin and the freshness of the salad ingredients.
Freezing
While the chicken freezes well, the potato salad does not freeze properly because of the mayonnaise. Freeze leftover fried chicken in individual airtight bags for up to 2 months and thaw overnight in the refrigerator before reheating gently to maintain texture and flavor.
Reheating
Reheat the fried chicken in the oven at 375°F (190°C) for 15-20 minutes to restore crispiness, avoiding soggy skin from microwave reheating. Serve the potato salad cold straight from the fridge, giving it a quick stir if any dressing has separated.
FAQs
Can I use a different cut of chicken for this recipe?
Absolutely! While bone-in, skin-on thighs and drumsticks work best for juiciness and crispiness, you can use chicken breasts or wings. Just adjust the frying time accordingly to ensure the chicken cooks through without drying out.
Is it necessary to marinate the chicken overnight?
Marinating for at least 4 hours is important to tenderize the meat and build flavor, but overnight is ideal. This longer time makes the chicken more flavorful and surprisingly tender—worth the wait!
What can I substitute if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let it sit for 5 minutes before using. This creates the acidity needed for tenderizing the chicken.
How do I make the potato salad less creamy and more tangy?
Reduce the amount of mayonnaise and increase the apple cider vinegar for a lighter, tangier dressing. Adding extra fresh herbs like dill or parsley also boosts brightness without extra creaminess.
Can I prepare the potato salad completely ahead of time?
Yes! In fact, making the potato salad a few hours or up to a day ahead allows the flavors to meld beautifully. Just give it a gentle stir before serving, and add any fresh herbs or garnishes last minute for maximum freshness.
Final Thoughts
If you want to impress yourself and others with a meal that feels comforting, fresh, and packed with flavor, you cannot go wrong with this Buttermilk Fried Chicken with Summer Potato Salad Recipe. It’s a winning combination that delivers crispy, juicy chicken alongside a bright, creamy salad that truly celebrates the flavors of summer. Give it a try—you’ll be so glad you did!
Print
Buttermilk Fried Chicken with Summer Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Buttermilk Fried Chicken with Summer Potato Salad recipe offers a perfectly crispy and flavorful fried chicken paired with a fresh, creamy potato salad. The chicken is marinated in tangy buttermilk and hot sauce, coated with a seasoned flour mix, and fried to golden perfection. The accompanying potato salad features tender baby potatoes tossed in a zesty mayonnaise-based dressing with fresh herbs, celery, red onion, and chopped hard-boiled eggs, making it a delightful summer meal.
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, for heat)
- Vegetable oil for frying (about 1 inch deep)
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 resealable bag, combine chicken pieces with buttermilk and hot sauce if using. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a shallow bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using.
- 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 the marinated chicken from buttermilk, dredge each piece in the flour mixture, pressing lightly to adhere the coating. Carefully place chicken in the hot oil and fry for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature of chicken reaches 165°F. Drain the fried chicken on a paper towel-lined plate.
- Cook the Potatoes: Bring a pot of salted water to a boil. Add baby potatoes and cook for 12-15 minutes until tender when pierced with a fork. Drain and let cool before cutting into bite-sized pieces.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until smooth and well combined.
- Assemble the Salad: Add the cooled potatoes, finely diced red onion, chopped celery, and chopped hard-boiled eggs to the dressing. Gently toss everything together to combine evenly. Sprinkle with chopped fresh dill or parsley and a pinch of paprika if desired.
- Chill and Serve: Refrigerate the potato salad for at least 30 minutes before serving to allow flavors to meld. Serve alongside the crispy buttermilk fried chicken for a perfect summer meal.
Notes
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk after the first flour coating, then dredging again in flour before frying.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- You can swap baby potatoes for Yukon Gold or red potatoes as preferred.
- Adjust the cayenne and hot sauce to control the spice level to your taste.
- The potato salad can be made a few hours ahead or even the day before for better flavor melding.
