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
Scale
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
