Crispy, golden-brown buttermilk fried chicken pairs perfectly with a refreshing, herb-packed potato salad made with creamy dressing, red onions, and fresh dill. This soul-satisfying combo is perfect for summer cookouts, comfort food cravings, or weekend family dinners.

Why You’ll Love This Recipe

This dish offers the perfect balance of indulgence and freshness. The buttermilk fried chicken is tender on the inside, crispy on the outside, and seasoned to perfection. Meanwhile, the creamy dill potato salad provides a cool, tangy contrast that enhances the savory crunch of the chicken. Whether you’re feeding a crowd or preparing a classic comfort meal, this timeless duo delivers both flavor and satisfaction.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the fried chicken:

• Chicken drumsticks or thighs
• Buttermilk
• Hot sauce (optional)
• All-purpose flour
• Paprika
• Garlic powder
• Onion powder
• Salt and black pepper
• Vegetable oil (for frying)

For the potato salad:

• Baby potatoes, halved
• Red onion, finely diced
• Mayonnaise
• Sour cream
• Dijon mustard
• Fresh dill, chopped
• Apple cider vinegar
• Salt and pepper, to taste

directions

1. Marinate the chicken: In a bowl, combine chicken, buttermilk, and hot sauce. Cover and refrigerate for at least 1 hour or overnight for best flavor.
2. Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Heat the oil: In a deep skillet or Dutch oven, heat vegetable oil over medium heat to 350°F (175°C).
4. Coat the chicken: Remove chicken from marinade and dredge in the seasoned flour, pressing to ensure an even coating.
5. Fry the chicken: Fry in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Drain on paper towels.
6. Boil the potatoes: While the chicken cooks, boil baby potatoes in salted water for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
7. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, salt, and pepper.
8. Assemble the salad: Add the cooled potatoes and red onion to the dressing. Toss to coat evenly.
9. Chill and serve: Refrigerate potato salad for at least 30 minutes before serving. Plate alongside hot fried chicken and garnish with extra dill, if desired.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Marinating Time: 1 hour (or overnight)
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

• Spicy fried chicken: Add cayenne pepper or more hot sauce to the buttermilk marinade and flour mixture.
• Herbed potato salad: Add chopped chives, parsley, or tarragon for more herbaceous flavor.
• Oven-baked alternative: Bake chicken on a rack at 400°F (200°C) for 40–45 minutes, turning once, for a healthier option.
• Vinegar-based salad: Replace mayo with olive oil and vinegar for a lighter potato salad.
• Southern twist: Add chopped celery and pickle relish to the salad for a classic Southern touch.

storage/reheating

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness. Avoid microwaving, as it softens the coating.

Potato salad can be stored in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing. Do not freeze either component, as textures will degrade upon thawing.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts work well, but reduce the frying time to avoid overcooking.

How do I keep the fried chicken crispy?

Drain it on a wire rack or paper towels, and avoid covering it while still warm to prevent steam buildup.

What if I don’t have buttermilk?

You can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes before using.

Can I make the potato salad ahead of time?

Yes, it actually tastes better after a few hours in the refrigerator as the flavors meld.

Is the hot sauce in the marinade necessary?

It’s optional but adds a nice depth of flavor. You can leave it out or adjust to your heat preference.

Can I use regular potatoes instead of baby potatoes?

Yes, Yukon Gold or red potatoes cut into chunks are great alternatives.

How do I know when the chicken is done?

Use a meat thermometer — the internal temperature should be 165°F (74°C). The juices should run clear when pierced.

Can I air-fry the chicken?

Yes, coat the chicken as directed and air-fry at 375°F (190°C) for 20–25 minutes, flipping halfway through.

What pairs well with this dish besides potato salad?

Cornbread, coleslaw, baked beans, or sautéed greens all make great accompaniments.

Is this recipe suitable for picnics?

Yes, both fried chicken and potato salad are picnic staples. Keep the salad chilled and pack the chicken in an insulated container.

Conclusion

Buttermilk Fried Chicken with Creamy Dill Potato Salad is a comforting, crowd-pleasing meal that brings together crispy, flavorful chicken and cool, creamy potato salad in perfect harmony. Whether served at a backyard barbecue or a casual family dinner, this dish delivers classic flavor with every bite. Prepare it once, and it’s sure to become a regular on your menu.

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