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

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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)

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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.