Zesty Spicy Fried Chicken with Potato Salad Recipe

Crispy, golden chicken with a spicy fried chicken kick promises a mouthwatering adventure for anyone craving bold flavors.

Unexpected combinations elevate this classic dish beyond ordinary meals.

Our recipe brings together crunchy textures and zesty seasonings that dance on your palate.

Southern-style cooking meets modern twists in this irresistible plate.

Deep-fried goodness pairs perfectly with creamy potato salad, creating a harmony of temperatures and tastes.

Fresh ingredients and clever techniques make this meal stand out from typical weeknight dinners.

You’ll want to bookmark this recipe and impress everyone at your next gathering.

What Makes This Combo So Bold and Comforting

• Savor Spicy Comfort: A mouthwatering dish that combines crispy, heat-packed chicken with a cool, creamy potato salad for a perfect flavor balance.
• Master Complex Flavors Easily: The recipe blends simple ingredients into a restaurant-quality meal that impresses without requiring professional cooking skills.
• Perfect for Social Gatherings: An ideal crowd-pleaser that works brilliantly for backyard barbecues, family dinners, or casual weekend get-togethers with friends.
• Customize Your Heat Level: Adjust the cayenne pepper to match your spice tolerance, making this recipe adaptable for both mild and adventurous taste buds.

Everything You Need for a Flavor-Packed Plate

• Chicken Thighs: Juicy meat that becomes crispy and golden when fried.
• Eggs: Add richness and protein to the potato salad.

• All-Purpose Flour: Creates a crispy exterior for the chicken.
• Buttermilk: Helps tenderize the chicken and helps the flour coating stick.
• Paprika, Cayenne, Garlic Powder, Onion Powder: Provide bold and spicy flavor to the chicken coating.
• Salt, Black Pepper: Enhance the overall seasoning of the dish.

• Potatoes: Serve as the base for a creamy and classic side dish.
• Mayonnaise: Adds creaminess and richness to the potato salad.
• Dijon Mustard: Provides a tangy and sharp flavor to the salad.
• Apple Cider Vinegar: Adds a bright and acidic note to balance the creamy ingredients.
• Green Onions: Bring a fresh and mild onion flavor to the potato salad.
• Vegetable Oil: Used for frying the chicken to achieve a crispy texture.

How to Fry, Serve, and Mix the Perfect Duo

Step 1: Boil Potato Foundations

Place potatoes in a water-filled pot and bring to a boil. Cook for 10-12 minutes until tender.

Drain potatoes and allow them to cool completely at room temperature.

Step 2: Create Spicy Chicken Coating

• Flour
• Paprika
• Cayenne pepper
• Garlic powder
• Onion powder
• Salt
• Black pepper

Mix ingredients thoroughly to create a robust seasoning blend.

Step 3: Prepare Chicken Dredging Station

Dunk each chicken thigh into buttermilk, ensuring complete coverage. Transfer the buttermilk-coated chicken directly into the seasoned flour mixture.

Press firmly to create a thick, even coating on all sides of the chicken.

Step 4: Fry Chicken to Golden Perfection

Heat vegetable oil in a large skillet over medium-high heat.

Carefully place coated chicken thighs into the hot oil. Fry each side for 8-10 minutes, turning once, until the exterior becomes crispy and golden brown.

Chicken should reach an internal temperature of 165°F.

Step 5: Whip Up Creamy Potato Salad

• Cooled potatoes
• Mayonnaise
• Dijon mustard
• Apple cider vinegar
• Chopped hard-boiled eggs
• Sliced green onions

Gently fold ingredients together.

Season with salt and pepper to taste.

Step 6: Plate and Serve

Transfer crispy fried chicken onto serving plates.

Accompany with a generous scoop of creamy potato salad. Enjoy the perfect Southern-style comfort meal.

Tips for Crispy Chicken and Creamy Potato Salad

• Soak chicken in buttermilk overnight for extra tenderness and deeper flavor infusion.
• Pat chicken completely dry before coating to ensure maximum crispiness and prevent soggy breading.
• Use a meat thermometer to check chicken internal temperature reaches 165°F for safe consumption.
• Adjust cayenne pepper quantity based on personal spice tolerance, allowing customization for heat levels.
• Let fried chicken rest on wire rack after cooking to maintain crispy texture and prevent sogginess.

Flavor Swaps for Every Fried Chicken Mood

• Herb-Crusted Chicken Variant: Replace spicy seasonings with a blend of dried thyme, rosemary, and parsley for an aromatic herb-infused coating.
• Buttermilk Ranch Chicken: Mix ranch seasoning into the flour mixture and serve with a cool ranch dressing instead of traditional potato salad.
• Mediterranean Chicken Salad: Swap potato salad for a Greek-style salad with cucumber, feta, olives, and a lemon-oregano dressing. Add za'atar spice to the chicken coating for extra flavor.
• Southern Cornmeal Chicken: Use cornmeal mixed with flour for a crunchier exterior and pair with a classic southern-style coleslaw instead of potato salad.

What to Plate with This Classic Pair

• Craft Craft Beer Pairing: Complement the spicy kick of the fried chicken with a hoppy IPA that cuts through the richness and matches the bold flavors.
• Cool Crisp Wine Selection: Choose a chilled Riesling with slight sweetness to balance the heat and provide a refreshing contrast to the crispy chicken.
• Southern Sweet Tea Companion: Brew a classic sweet tea with a hint of lemon to echo the Southern-style fried chicken and provide a cooling counterpoint to the spiciness.
• Zesty Citrus Mocktail: Mix a non-alcoholic lemonade with a splash of ginger for a bright, tangy drink that refreshes the palate and complements the potato salad's creamy texture.

Save This Meal and Keep It Just as Satisfying

• Refrigerate: Store chicken and potato salad separately in airtight containers within 2 hours of cooking. Keep in refrigerator for 3-4 days maximum.
• Freezing Chicken: Wrap cooled fried chicken tightly in aluminum foil or freezer-safe container. Freeze for up to 1 month. Label with date.
• Reheating Chicken: Restore crispiness by placing chicken on baking sheet, covering loosely with foil. Warm in preheated oven at 375°F for 10-15 minutes until internal temperature reaches 165°F.
• Potato Salad Tips: Do not freeze potato salad. Consume within 3-4 days. Stir gently before serving to refresh texture and distribute ingredients evenly.

Fried Chicken FAQs for Home Cook Heroes

• What makes this fried chicken crispy?

The double-dipping method of buttermilk and seasoned flour creates a thick, crunchy coating that locks in moisture and develops a golden, crisp exterior when fried at the right temperature.

• Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but they tend to be less juicy and can dry out faster. If using breasts, reduce cooking time and ensure they reach an internal temperature of 165°F.

• How spicy is this chicken recipe?

The heat level depends on the amount of cayenne pepper used. For mild spice, use 1/2 teaspoon; for medium heat, use 1 teaspoon; for hot, use 1-1.5 teaspoons of cayenne.

Spicy Fried Chicken with Potato Salad Recipe

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4.7 from 18 reviews

• Total Time: 35-37 minutes
• Yield: 4 1x

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Description

Sizzling Korean-style Spicy Fried Chicken brings fiery flavor to classic comfort food, dancing with crispy golden perfection. Zesty potato salad complements the bold chicken, creating a harmonious plate that delivers bold southern comfort with an international twist you’ll crave.

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Ingredients

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Protein:

• 4 chicken thighs (bone-in, skin-on)
• 2 hard-boiled eggs (chopped)

Coating and Seasoning:

• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 2 cups vegetable oil (for frying)

Potato Salad Components:

• 4 medium potatoes (peeled and diced)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped green onions
• Salt and pepper to taste

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Instructions

1. Boil potatoes in a pot of water for 10-12 minutes until fork-tender, then drain and allow to cool completely at room temperature.
2. Create a zesty seasoning blend by mixing flour with paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a wide, shallow dish.
3. Submerge each chicken thigh into buttermilk, ensuring complete coverage, then thoroughly coat in the spiced flour mixture, pressing gently to help seasoning adhere.
4. Heat vegetable oil in a large skillet to 350°F, maintaining medium-high temperature to ensure even cooking and crispy exterior.
5. Carefully place seasoned chicken thighs into hot oil, frying for 8-10 minutes per side until golden brown and internal temperature reaches 165°F.
6. While chicken cooks, chop cooled potatoes and mix with mayonnaise, Dijon mustard, apple cider vinegar, diced hard-boiled eggs, and sliced green onions.
7. Season potato salad with salt and pepper, gently folding ingredients to maintain potato texture and distribute flavors evenly.
8. Transfer crispy fried chicken to a wire rack to drain excess oil, then plate alongside creamy potato salad for a balanced, flavorful meal.

Notes

• Choose waxy potatoes like Yukon Gold for a firmer potato salad texture that holds up better when mixed with dressing.
• Pat chicken thighs completely dry before coating to ensure maximum crispiness and better flour adherence.
• Adjust cayenne pepper quantity based on personal spice tolerance, reducing for milder flavor or increasing for extra heat.
• Use a cast-iron skillet for more even heat distribution and crispier chicken skin, creating a perfect golden-brown crust.

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Category: Dinner, Lunch, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 680
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 10 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 150 mg