If you’re craving a meal that bursts with comforting flavors and a delightful contrast of textures, you have to try this Buttermilk Fried Chicken with Summer Potato Salad Recipe. It’s a classic Southern-inspired dish where tender, juicy chicken soaked in tangy buttermilk gets a crispy, golden crust, paired perfectly with a fresh, creamy potato salad bursting with bright herbs and crunchy veggies. This recipe captures the essence of summer dining, bringing warmth and satisfaction to any table with absolutely irresistible results.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together beautifully to create a dish full of flavor and nostalgia. Each component, from the spices in the chicken coating to the fresh dill in the salad, plays an essential role in creating the perfect harmony of taste, texture, and color.
- Bone-in, skin-on chicken thighs and drumsticks: These ensure juicy, flavorful meat with crispy skin after frying.
- Buttermilk: Tenderizes the chicken and adds a subtle tang that’s key to that classic fried chicken flavor.
- Hot sauce (optional): Adds a gentle kick to the marinade if you like a little heat.
- All-purpose flour: The base for the crispy coating that seals in the juices.
- Garlic powder and onion powder: Provide savory depth to the coating mix.
- Smoked paprika and cayenne pepper (optional): Give a smoky, mildly spicy punch to the chicken crust.
- Salt and black pepper: Essential seasoning for both the chicken and potato salad components.
- Vegetable oil: For frying, chosen for its neutral flavor and high smoke point.
- Baby potatoes or Yukon Gold: Perfectly tender yet sturdy, they make the base of the summer potato salad.
- Red onion, celery, and fresh dill (or parsley): Add crunch, freshness, and herbal brightness to the salad.
- Hard-boiled eggs: Classic addition for richness and texture in potato salad.
- Mayonnaise and Dijon mustard: Creamy and tangy dressing ingredients that bring the potato salad to life.
- Apple cider vinegar and olive oil: Balance the creaminess with acidity and smoothness in the salad dressing.
- Paprika (optional): For a pretty, spicy sprinkle when serving.
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, if you want some extra zing, a splash of hot sauce. This marinade works wonders, tenderizing the meat and infusing it with subtle tang while you let it chill in the refrigerator for at least four hours, or better yet, overnight. This step is the secret behind that juicy, flavorful fried chicken everyone raves about.
Step 2: Prepare the Coating
While your chicken is marinating, mix together the flour with garlic powder, onion powder, smoked paprika, salt, black pepper, and a pinch of cayenne pepper if you like some heat. This flavorful coating will become beautifully crispy and golden once fried, locking in all the goodness inside the chicken.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a heavy skillet to the perfect frying temperature of 350°F. Remove the chicken from the marinade, letting the excess drip off, and dredge each piece thoroughly in your seasoned flour mix, pressing gently so it sticks. Fry the chicken in batches, turning once, for about 12-15 minutes until the crust is crisp and the internal temperature hits 165°F. Drain on paper towels to keep it from getting greasy.
Step 4: Cook the Potatoes
While the chicken fries, bring salted water to a boil and cook the baby potatoes until tender but not falling apart, about 12-15 minutes. Once cooked, drain and let them cool before cutting into bite-sized pieces. This ensures a lovely texture for your summer potato salad.
Step 5: Prepare the Dressing
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. This creamy yet tangy dressing gives the potato salad its signature refreshing flavor and smooth mouthfeel.
Step 6: Assemble the Summer Potato Salad
Add the cooled potatoes along with finely diced red onion, crunchy celery, chopped hard-boiled eggs, and fresh herbs like dill or parsley to your dressing. Toss gently to combine all those vibrant flavors without mushing the potatoes. For a final touch, sprinkle some paprika on top if you like a dash of color and mild spice.
Step 7: Chill and Serve
Let the potato salad chill in the fridge for at least 30 minutes to let the flavors meld beautifully. Then plate up your crispy, golden Buttermilk Fried Chicken with Summer Potato Salad Recipe for a meal that’s sure to satisfy and impress.
How to Serve Buttermilk Fried Chicken with Summer Potato Salad Recipe
Garnishes
Simple garnishes can take this dish to the next level. Fresh herbs like dill or parsley bring a pop of green and add brightness. A light dusting of paprika over the potato salad or chicken adds a subtle smoky warmth and color contrast that makes every bite even more inviting.
Side Dishes
If you want to serve more, crisp green beans or a fresh garden salad make perfect companions – they add freshness and crunch to balance the richness of the fried chicken and creamy potato salad. Cornbread or a warm biscuit would also be tasty to sop up any lingering flavors!
Creative Ways to Present
For a fun twist, serve the Buttermilk Fried Chicken with Summer Potato Salad Recipe in a picnic basket lined with parchment paper, perfect for outdoor dining or casual gatherings. Alternatively, place the chicken on a wooden board with individual bowls of potato salad for a relaxed family-style meal where everyone can dig in.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken and potato salad in separate airtight containers and refrigerate. The potato salad can safely last 3-4 days, while the fried chicken stays best for 2-3 days before the texture starts softening.
Freezing
The fried chicken can be frozen for up to 2 months. Freeze it on a baking sheet first for individual pieces to avoid sticking, then transfer to a freezer bag. The potato salad is best enjoyed fresh and is not recommended for freezing due to the mayonnaise-based dressing.
Reheating
To reheat the chicken, bake in a preheated oven at 375°F for about 15 minutes or until crispy and heated through, avoiding sogginess. Serve the chilled potato salad right from the fridge for the best texture and flavor.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely! While thighs and drumsticks remain juicier due to their fat content, chicken breasts can be used if you prefer white meat. Just be mindful of cooking time since breasts cook faster and can dry out more easily.
What if I don’t have buttermilk for the marinade?
No worries! You can make a quick buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5-10 minutes until it thickens slightly before using it in the marinade.
Is there a way to make the potato salad lighter or dairy-free?
Yes! To lighten it up, try swapping half or all of the mayonnaise for Greek yogurt or a vegan mayo alternative. It keeps the creaminess but cuts down on calories or dairy if needed.
Can I bake the chicken instead of frying?
If you want a healthier version, baking is certainly an option. Coat the chicken as directed and bake at 425°F on a wire rack over a baking sheet for about 35-40 minutes until golden and cooked through. The crust won’t be quite as crispy but still delicious.
How far ahead can I prepare this meal?
You can marinate the chicken up to 24 hours ahead for extra flavor. The potato salad can be made a day in advance, which actually helps the flavors develop. Just fry and assemble the chicken on the day you plan to serve for the freshest crunch.
Final Thoughts
This Buttermilk Fried Chicken with Summer Potato Salad Recipe is the kind of dish that feels like a warm hug on a plate—comforting, satisfying, and full of vibrant flavors. Once you taste the crispy, tender chicken alongside the fresh, creamy potato salad, you’ll see why it’s a favorite for gatherings or a cozy night in. Give it a try and enjoy every delicious bite with friends and loved ones!
