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Crispy Fried Chicken with Roasted Potatoes and Fresh Garden Salad Recipe

Crispy Fried Chicken with Roasted Potatoes & Fresh Garden Salad

A comforting and delicious meal featuring crispy fried chicken, golden roasted potatoes, and a fresh garden salad. Perfect for any weeknight dinner or cozy weekend feast.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Chicken
  • 4 pieces chicken (legs, thighs, or breasts) Choose your favorite cut!
  • 1 cup buttermilk Secret to tender, juicy chicken.
  • 1 cup all-purpose flour For crispy coating.
  • 1 teaspoon paprika Adds color and flavor.
  • 1 teaspoon garlic powder For savory goodness.
  • 1 teaspoon onion powder Enhances overall flavor.
  • 1 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon black pepper A little kick!
For the Roasted Potatoes
  • 4 medium potatoes diced
  • 2 tablespoons olive oil For roasting the potatoes.
  • 1 teaspoon salt For seasoning the potatoes.
  • 1/2 teaspoon black pepper For flavor.
  • 1 teaspoon dried rosemary Adds a lovely herby touch.
For the Salad
  • 2 cups mixed salad greens Fresh and crisp!
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/4 red onion thinly sliced A hint of sharpness.
  • 2 tablespoons olive oil For the salad dressing.
  • 1 tablespoon balsamic vinegar A tangy kick.
  • Salt and pepper to taste

Equipment

  • Deep Skillet
  • baking sheet
  • Large bowl

Method
 

  1. Step 1: Marinate chicken pieces in buttermilk for at least 1 hour. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from buttermilk and coat in flour mixture.
  2. Step 2: Heat vegetable oil in a deep skillet over medium-high heat. Fry chicken for 8-10 minutes on each side until golden brown and cooked through. Drain on paper towels.
  3. Step 3: Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, black pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes.
  4. Step 4: In a large bowl, mix salad greens, cherry tomatoes, cucumber, and red onion. Whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over salad and toss gently.
  5. Step 5: Plate crispy fried chicken alongside roasted potatoes and fresh garden salad. Enjoy!

Notes

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep salad ingredients separate until serving to maintain freshness.