Crispy Fried Chicken with Creamy Potato Salad

Ingredients

For the Fried Chicken

• 6 chicken drumsticks or thighs

• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

Coating:

• 1 ½ cups all-purpose flour

• ½ cup cornstarch

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon baking powder (optional, for extra crispiness)

For Frying:

• Vegetable oil for deep frying

Garnish:

• Fresh dill or parsley

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For the Creamy Potato Salad

• 4–5 medium potatoes (Yukon Gold or any waxy potatoes)

• 1 small red onion, finely diced

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice or vinegar

• 1–2 tablespoons fresh dill, chopped

• Salt and pepper to taste

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Instructions

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1. Make the Fried Chicken

Step 1: Marinate the Chicken

1. In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and onion powder.

2. Add chicken pieces and coat well.

3. Cover and refrigerate for at least 1 hour or up to overnight for best flavor.

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Step 2: Prepare the Coating

1. In a separate bowl, combine flour, cornstarch, salt, pepper, paprika, and baking powder.

2. Mix thoroughly.

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Step 3: Coat the Chicken

1. Remove chicken from buttermilk marinade, letting excess drip off.

2. Dredge each piece in the flour mixture, pressing firmly to create a thick, textured crust.

3. For extra crispy coating, dip chicken back into the buttermilk and coat again in flour.

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Step 4: Fry the Chicken

1. Heat oil in a deep pot or skillet to 170–175°C (340–350°F).

2. Fry chicken pieces for 12–15 minutes, turning occasionally, until golden brown and cooked through.

3. Place on a wire rack to keep the crust crispy.

4. Garnish with fresh dill or parsley.

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2. Make the Creamy Potato Salad

Step 1: Cook the Potatoes

1. Peel or wash potatoes (skin optional).

2. Cut into bite-size cubes.

3. Place in a pot, cover with water, add salt, and bring to a boil.

4. Cook for 10–12 minutes, until tender but not mushy.

5. Drain and allow to cool slightly.

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Step 2: Prepare the Dressing

1. In a bowl, whisk together:

   • Mayonnaise

   • Dijon mustard

   • Lemon juice or vinegar

   • Salt and pepper

   • Chopped dill

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Step 3: Assemble the Salad

1. In a large bowl, combine cooked potatoes and diced red onion.

2. Add the creamy dressing and mix gently to coat evenly.

3. Taste and adjust seasoning.

4. Garnish with more fresh dill.

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Serving

• Place crispy fried chicken on one side of the plate.

• Add a generous portion of potato salad on the other side.

• Serve warm and enjoy.