If you’re craving a meal that combines crispy, juicy comfort with refreshing, tangy bites, look no further than the Buttermilk Fried Chicken with Summer Potato Salad Recipe. This dish brings together golden fried chicken marinated in rich buttermilk and a vibrant summer potato salad bursting with fresh herbs and creamy dressing. It’s the perfect celebration of textures and flavors that will make any gathering feel like a summertime feast, whether it’s a casual family dinner or a weekend cookout with friends.
Ingredients You’ll Need
The magic of this Buttermilk Fried Chicken with Summer Potato Salad Recipe lies in its simplicity and the thoughtful balance of each ingredient. Every spice, herb, and vegetable plays a crucial role in creating that irresistible harmony of taste, texture, and color you’ll want to savor again and again.
- 4 bone-in, skin-on chicken thighs: Ideal for juicy meat and crispy skin when fried.
- 4 drumsticks (or a whole chicken cut into pieces): Adds variety and ensures everyone gets their favorite part.
- 2 cups buttermilk: Tenderizes the chicken while imparting a subtle tanginess.
- 1 tablespoon hot sauce (optional): Gives a gentle heat kick to elevate the marinade.
- 2 cups all-purpose flour: The essential base for a crispy, crunchy coating.
- 1 teaspoon garlic powder: Adds warmth and depth to the coating mix.
- 1 teaspoon onion powder: Enhances savory notes without overpowering.
- 1 teaspoon smoked paprika: Brings a smoky sweetness and gorgeous color to the crust.
- 1 teaspoon salt: Balances flavors and enhances overall taste.
- 1/2 teaspoon black pepper: Delivers subtle spice and complexity.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little extra heat in their chicken.
- Vegetable oil for frying: Perfect for achieving that golden, crispy finish.
- 2 lbs baby potatoes (or Yukon Gold): Tender yet firm potatoes provide the perfect salad base.
- 1/4 cup red onion, finely diced: Adds bright crunch and a hint of sharpness.
- 1/2 cup celery, chopped: Brings fresh texture and crispness.
- 1/4 cup chopped fresh dill (or parsley): Infuses the salad with fresh, herbal brightness.
- 3 hard-boiled eggs, chopped: Adds creaminess and a subtle richness to the salad.
- 1/2 cup mayonnaise: Provides a luscious, creamy dressing base.
- 2 tablespoons Dijon mustard: Adds tang and a touch of sharpness to the dressing.
- 1 tablespoon apple cider vinegar: Brightens the salad with a balanced acidic note.
- 1 tablespoon olive oil: Smooths and enriches the dressing.
- Salt and black pepper, to taste: Essential for seasoning both chicken and salad perfectly.
- Paprika for garnish (optional): Adds a pop of color when serving and a hint of smoky flavor.
How to Make Buttermilk Fried Chicken with Summer Potato Salad Recipe
Step 1: Marinate the Chicken
Start by whisking together the buttermilk and optional hot sauce in a large bowl or resealable bag. Add the chicken pieces, making sure each piece is well coated. The buttermilk works its magic by tenderizing the meat while infusing it with subtle tang, creating juicy, flavorful chicken. Refrigerate for at least 4 hours or, even better, overnight to get maximum flavor and tenderness.
Step 2: Prepare the Coating
While the chicken marinates, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a shallow bowl. This combination builds the foundation of flavor in the crispy coating, layering sweet, smoky, and slightly spicy notes that will turn every bite into a delight.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a heavy skillet over medium-high heat until it reaches around 350°F (175°C). Remove each chicken piece from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing gently to ensure a thick, even coating. Fry the chicken pieces for 12-15 minutes, turning halfway through so each side achieves that gorgeous golden-brown crust. Use a meat thermometer to check for an internal temperature of 165°F, making sure the chicken is cooked through but deliciously juicy. Drain on paper towels to keep it crisp.
Step 4: Cook the Potatoes
While the chicken is frying, bring salted water to a boil and add your potatoes. Cook for 12-15 minutes until they’re fork-tender but not falling apart. Drain the potatoes and let them cool completely before cutting. This ensures the salad keeps its texture without becoming mushy.
Step 5: Prepare the Dressing and Assemble the Salad
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well-combined. Add the cooled potatoes, red onion, celery, and chopped hard-boiled eggs. Toss everything gently to coat evenly with the dressing, being careful not to break up the potatoes. Finally, sprinkle in chopped fresh dill or parsley and a pinch of paprika for color and fresh herbal notes.
Step 6: Chill and Serve
For the best taste, cover the potato salad and refrigerate it for at least 30 minutes before serving. This rest time allows the flavors to meld beautifully, making every bite refreshing and balanced alongside the crispy buttermilk fried chicken.
How to Serve Buttermilk Fried Chicken with Summer Potato Salad Recipe
Garnishes
A simple sprinkle of paprika not only adds a stunning pop of color but also a hint of smoky flavor that ties the dish together. Fresh chopped dill or parsley on the potato salad provides brightness that cuts through the richness of the fried chicken and creamy dressing—it’s the perfect finishing touch for this summer classic.
Side Dishes
This Buttermilk Fried Chicken with Summer Potato Salad Recipe is a hearty main course all on its own, but you can amp up the meal with some crisp green beans, roasted corn on the cob, or a light mixed greens salad. These sides bring additional fresh textures and flavors that complement both the crispy chicken and creamy potato salad wonderfully.
Creative Ways to Present
Want to impress your guests? Try serving the chicken and salad family-style on a large wooden board or platter garnished with fresh herbs and lemon wedges. Alternatively, set up a DIY picnic basket with paper-lined baskets for the chicken and small mason jars filled with potato salad—this rustic presentation is both charming and practical for outdoor dining.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover buttermilk fried chicken and summer potato salad separately in airtight containers. The chicken is best kept refrigerated and consumed within 3 days to maintain crispness and safety, while the potato salad can safely keep for up to 4 days in the fridge. Keeping them separate preserves the texture of the chicken.
Freezing
While the chicken freezes well, the potato salad does not freeze gracefully because the creamy dressing can separate. To freeze, wrap the fried chicken tightly in foil or plastic wrap, then place it in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
To bring leftover fried chicken back to life without losing its crunch, reheat it in a 375°F oven on a wire rack set over a baking sheet for about 15-20 minutes. This method helps maintain crispiness. Serve the chilled potato salad straight from the fridge; there’s no need to warm it up.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts can be used if you prefer, but cooking times may vary. Boneless pieces tend to cook faster, so keep a close eye to avoid overcooking. The buttermilk marinade still works wonders to keep them juicy and flavorful.
Is it necessary to marinate the chicken overnight?
While overnight marination gives the best results in terms of tenderness and flavor absorption, a minimum of 4 hours is adequate. If you’re short on time, even a few hours will help tenderize the chicken well.
Can I make the potato salad vegan or dairy-free?
Yes! Replace mayonnaise with a vegan or dairy-free alternative and skip the hard-boiled eggs or use a plant-based substitute. The fresh herbs and tangy vinegar will still make the salad bright and delicious.
What oil is best for frying the chicken?
Vegetable oil is great because of its high smoke point and neutral flavor. You can also use peanut or canola oil if you prefer. Avoid olive oil as it has a lower smoke point and can burn at frying temperatures.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—the internal temperature should reach 165°F. If you don’t have a thermometer, make sure the juices run clear and the meat near the bone is no longer pink.
Final Thoughts
This Buttermilk Fried Chicken with Summer Potato Salad Recipe is more than just a meal; it’s an invitation to enjoy the best of summer’s flavors, from crunchy, golden chicken to a fresh and creamy salad that refreshes the palate. Whether you’re cooking for a crowd or a cozy family dinner, I promise this combination will quickly become a beloved staple. Go ahead, give it a try—you’ll be delighted at just how simple and satisfying it is!
Print
Buttermilk Fried Chicken with Summer Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes plus marinating time
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American Southern
Description
This Buttermilk Fried Chicken with Summer Potato Salad recipe features tender, juicy chicken marinated in buttermilk and hot sauce, coated in a flavorful seasoned flour, and fried to crispy perfection. Paired with a refreshing summer potato salad loaded with baby potatoes, celery, red onion, dill, and hard-boiled eggs dressed in a tangy Dijon and mayonnaise dressing, this meal offers a delightful balance of hearty and fresh flavors perfect for any warm-weather occasion.
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
For the Summer Potato Salad
- 2 lbs baby potatoes (or Yukon Gold)
- 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 the 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, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using, ensuring the coating is evenly seasoned.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat to approximately 350°F (175°C). Remove chicken pieces from buttermilk, dredge thoroughly in the seasoned flour mixture, pressing to adhere. Fry the chicken 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 salted water to a boil, add the baby potatoes, and cook for 12-15 minutes until tender when pierced with a fork. Drain and allow to 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 to create a smooth and tangy dressing.
- Assemble the Salad: Add the cooled potatoes, finely diced red onion, chopped celery, and chopped hard-boiled eggs to the dressing. Gently toss to combine without breaking up the potatoes. Garnish with chopped fresh dill or parsley and a sprinkle of paprika for color and flavor.
- Chill and Serve: Refrigerate the potato salad for at least 30 minutes to allow flavors to meld before serving alongside the crispy fried chicken.
Notes
- Marinating the chicken overnight enhances tenderness and flavor.
- Use a thermometer to maintain oil temperature for crispy chicken without burning.
- The potato salad can be made a few hours ahead and kept chilled in the refrigerator.
- Adjust the heat by adding or omitting cayenne pepper and hot sauce based on preference.
- For a lighter version, consider baking the chicken instead of frying, though frying delivers classic crispiness.
