Fried Chicken and Potato Salad
Fried Chicken and Potato Salad Dish Guide
Serves 4-6
For the Fried Chicken
1 whole chicken, cut into 8 or 10 pieces
¼ cup hot sauce
¼ cup pickle juice
1 t onion powder
1 t garlic powder
2 t kosher salt
2 t cracked black pepper
1 quart buttermilk
Chicken Dredge
2 cups AP flour
½ cup corn starch
2 t kosher salt
2 t garlic powder
2 t onion powder
1 t cayenne pepper
½ t ground oregano
½ t ground thyme
½ t turmeric
½ t ground mustard
Peanut oil for frying (as needed, depending on frying vessel)
Place the chicken and all non-dredge ingredients in a large bowl and marinate for 2 hours, up to overnight.
Mix the dredge ingredients together in a large baking tray. Take the chicken from the buttermilk brine and allow excess buttermilk to drip off. Lay the chicken into the dredge and thoroughly coat on all sides and surfaces. Lay breaded chicken on another baking sheet and allow to set for 15 minutes. Repeat with remaining pieces of chicken.
While the dredge sets up on the chicken, bring a cast iron skillet filled about 40% of the way with peanut oil up to 350F. Use a digital thermometer to check the temperature. If you have a deep fryer, all the more simple.
Fry three to four pieces of chicken at a time until all chicken is cooked through to 160F internally. Hold cooked chicken in a warm oven while frying additional batches. Depending on the size of the pieces of chicken, they may take anywhere from 10-15 minutes to cook through fully. Again, use a digital thermometer here to gauge temperature of oil and chicken. Serve immediately garnished with a dash of flaky salt if desired.
For the Potato Salad
1.5 lb. baby red or Yukon gold potatoes
2 T whole grain mustard
2 T apple cider vinegar
1 t maple syrup
¼ cup extra virgin olive oil
2-3 green onions, diced
3-4 pickled cherry peppers, diced
2-3 ox crumbled feta (optional)
Salt and Pepper to taste
Cut the potatoes in half or quarters. Place them in a pot of salted water. Bring to a boil and simmer for 12-15 minutes or until fork tender. In the meantime, mix all other ingredients except feta in a bowl and whisk to combine. Drain potatoes and toss in the mustard dressing while warm. Refrigerate for at least 1 hour to allow potatoes to absorb dressing. When ready to serve, fold in crumbled feta if desired.