Buttermilk Fried Chicken with Summer Potato Salad

Introduction

There’s something magical about the combination of crispy buttermilk fried chicken and a refreshing summer potato salad. This meal has been a staple in our family for as long as I can remember, and every time I make it, the memories come flooding back. The crunch of the chicken paired with the creamy, tangy potato salad is simply unbeatable. I’ve often served this dish at family gatherings, picnics, and even casual dinners, and it always garners rave reviews. The kids love the fried chicken, and adults appreciate the lightness of the salad. It’s the perfect meal for any 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

For the Buttermilk Fried Chicken:

1. Marinate the Chicken:

• In a large bowl or resealable bag, combine the chicken pieces with buttermilk and hot sauce (if using). Ensure the chicken is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor and tenderness.

1. Prepare the Coating:

• In a large shallow bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).

1. Fry the Chicken:

• Heat about 1 inch of vegetable oil in a large, heavy skillet (cast iron works best) over medium-high heat to about 350°F (175°C).
• Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge each piece in the flour mixture, pressing the flour onto the chicken to create a nice, even coating.
• Carefully place the chicken in the hot oil, skin-side down. Fry for 12-15 minutes, flipping halfway through, until the chicken is golden brown and crispy. The internal temperature should reach 165°F for doneness.
• Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

For the Summer Potato Salad:

1. Cook the Potatoes:

• Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and let them cool slightly before cutting into bite-sized pieces if necessary.

1. Prepare the Dressing:

• In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.

1. Assemble the Salad:

• Add the cooked potatoes, red onion, celery, and chopped hard-boiled eggs to the bowl with the dressing. Gently toss everything together until evenly coated.
• Sprinkle with fresh dill or parsley for a burst of flavor and garnish with a pinch of paprika if desired.

1. Chill and Serve:

• Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together before serving.

Nutrition Facts

• Servings: 4
• Calories per serving: 700
• Total Fat: 45g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 200mg
• Sodium: 800mg
• Total Carbohydrates: 42g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 30g

Preparation Time

• Total Time: 2 hours (includes marinating time)
• Active Cooking Time: 1 hour

How to Serve

• Plate the buttermilk fried chicken alongside a generous serving of summer potato salad.
• Garnish with additional fresh herbs like parsley or dill for color.
• Serve with your favorite hot sauce for an extra kick.
• Pair with sweet tea or lemonade for a refreshing beverage.
• Consider serving with pickles or a side of coleslaw for added crunch.

Additional Tips

1. Marinating Time: The longer you marinate the chicken, the more tender and flavorful it will be. Overnight is best!
2. Oil Temperature: Use a thermometer to ensure the oil stays at around 350°F to achieve that perfect crispy texture without burning.
3. Breading Technique: Press the flour mixture firmly onto the chicken to create a thick crust.
4. Cooling: Let the fried chicken rest on paper towels after frying to ensure it stays crispy.
5. Potato Salad Variations: Add ingredients like bacon, green onions, or even diced pickles to the potato salad for additional flavor.

Recipe Variations

• Spicy Chicken: Add more cayenne pepper or use a spicier hot sauce in the marinade for an extra kick.
• Herbed Potato Salad: Swap out dill for fresh chives or basil in the potato salad for a different flavor profile.
• Baked Option: For a lighter version, bake the chicken instead of frying. Coat the chicken with the same spices and bake at 400°F for about 35-40 minutes or until golden and cooked through.
• Different Dressings: Experiment with different dressings for the potato salad, such as yogurt-based dressings or vinaigrettes for a lighter option.

Serving Suggestions

• Serve with classic Southern sides like collard greens, cornbread, or baked beans.
• Pair with a fresh green salad dressed with a light vinaigrette.
• Consider adding some fruit salad for a sweet contrast to the savory chicken.

Freezing and Storage

• Fried Chicken: Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken (wrap each piece in plastic wrap and then in foil) for up to 3 months. Reheat in the oven to retain crispiness.
• Potato Salad: Keep potato salad in the refrigerator for up to 3 days. It is not recommended to freeze potato salad due to the mayonnaise and potato texture changes.

FAQ Section

1. Can I use boneless chicken?

• Yes, boneless chicken can be used, but bone-in pieces typically yield juicier results.

1. What type of oil is best for frying?

• Vegetable oil, canola oil, or peanut oil are great options for frying due to their high smoke points.

1. How can I make the chicken extra crispy?

• Double dredge the chicken by dipping it back into the buttermilk and then into the flour mixture again.

1. What should I serve with this meal?

• Consider serving it with classic sides like cornbread, baked beans, or a fresh salad.

1. Is it okay to marinate the chicken for more than 12 hours?

• While marinating for longer is okay, avoid marinating over 24 hours as it can affect the texture.

1. Can I use low-fat buttermilk?

• Yes, low-fat buttermilk can be used, but it may slightly alter the richness of the chicken.

1. What is the best way to reheat fried chicken?

• Reheat in the oven at 375°F for about 10-15 minutes to keep it crispy.

1. Can I make potato salad without mayonnaise?

• Yes, you can use Greek yogurt or a vinaigrette as a healthier alternative.

1. What can I do with leftover buttermilk?

• Use leftover buttermilk in pancakes, muffins, or dressings.

1. Is this recipe suitable for meal prep?

• Yes, both the fried chicken and potato salad can be prepared in advance for easy meals throughout the week.

Conclusion

Buttermilk fried chicken paired with summer potato salad is a delightful combination that’s sure to please everyone at the table. The crispy chicken enveloped in a tender, flavorful coating is simply irresistible, and the creamy, tangy potato salad serves as the perfect counterbalance. Whether you’re hosting a barbecue, enjoying a picnic, or just looking for a satisfying family dinner, this recipe is sure to impress. Give it a try, and you might just find it becoming a beloved family tradition!

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