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–+ servings

Ultimate Crispy Fried Chicken with Creamy Dill Potato Salad

Rose
This comforting meal combines juicy, golden crispy fried chicken with a refreshing creamy dill potato salad. The chicken is marinated in buttermilk for tenderness, then coated in a seasoned flour and cornstarch crust for extra crunch, while the potato salad adds a tangy, herb-filled contrast. Perfect for family dinners, picnics, or weekend gatherings.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • mixing bowls
  • deep skillet or frying pan
  • tongs
  • pot for boiling potatoes
  • whisk

Ingredients
  

  • 4 chicken thighs or drumsticks
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • oil for frying
  • 3 cups potatoes, peeled and diced
  • 1/3 cup mayonnaise
  • 2 tbsp sour cream
  • 1/4 cup red onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the chicken pieces in a bowl and cover them with buttermilk. Marinate in the refrigerator for at least 30 minutes or up to 4 hours to tenderize the meat and add flavor.
  • In a bowl, mix together the flour, cornstarch, paprika, garlic powder, salt, and black pepper to create a seasoned coating.
  • Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly so the coating sticks well.
  • Heat oil in a deep skillet over medium-high heat. Fry the chicken for about 12–15 minutes, turning occasionally, until golden brown and fully cooked with an internal temperature of 165°F (74°C). Drain on paper towels.
  • Boil the diced potatoes in salted water for 10–12 minutes until tender but still firm. Drain and allow them to cool slightly.
  • In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper to make the creamy dressing.
  • Add the cooked potatoes and chopped red onion to the dressing and gently mix until coated. Stir in the chopped fresh dill.
  • Serve the crispy fried chicken alongside the creamy dill potato salad. Garnish with additional fresh dill if desired and enjoy while warm.

Notes

For extra crispy chicken, double dredge the pieces in the flour mixture. Neutral oils like vegetable or canola work best for frying. The potato salad can be made ahead and chilled for 30–60 minutes to enhance the flavor. Greek yogurt can replace mayonnaise or sour cream for a lighter option.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 650mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 350IUVitamin C: 12mgCalcium: 60mgIron: 2mg
Keyword comfort food dinner, crispy fried chicken, dill potato salad, southern fried chicken meal
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