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