Spicy Fried Chicken with Potato Salad
Today I’m making spicy buttermilk marinated fried chicken. Because of the kick from the chicken I decided to pair it with my cooling picnic ready potato salad. The recipe is very basic and really satisfying to enjoy on a hot summer day. This recipe takes two days to prepare because of marination time for the chicken and time for the potato salad to chill overnight.
First we will prepare the potato salad. My recipe is big enough to feed a good amount of people, maybe 6-8 I would say, at a picnic or barbecue.
The key to the potato salad is getting the freshest produce possible. I use Maris Piper potatoes because they are starchier and break down a bit when they are mixed with the dressing, which creates a smoother potato salad (instead of a soupy mess that you generally encounter from store bought).
I skin and dice the potatoes to prepare for steaming. Then dice the onions and celery and set aside for later. I try to chop the herbs as finely as possible, a sharp knife is key.
Most recipes call for the potatoes to be boiled whole with skin still on, then peeled after. I have found that this creates a gummy texture in the potato. By steaming in a three tier steamer you avoid the potatoes absorbing too much water and get an incredible, fluffy texture that breaks down a bit in the dressing as I stated earlier. Generally steaming takes about 15 to 20 minutes on high heat.
For the dressing I mix the Mayo, Dijon mustard, Apple cider vinegar, and Creme fraiche. Add a little freshly ground black pepper and salt to taste.
Mix in the onions, celery and herbs.
Add the potatoes and put in a sealed container. It is important to chill this for 24 hours before serving., otherwise it will be runny. When you open the next day you will find that it has tightened up nicely and the flavors of the dressing and herbs will have had time to combine.
Next up we will prepare the spicy fried chicken. This uses a lot of cayenne and hot sauce, but honestly isn’t going to scorch your mouth. It just brings a nice mellow heat, with a ton of flavor.
First whisk together the buttermilk with 2 large eggs, tabasco or your favorite hot sauce, salt and pepper.
Add the chicken pieces. I used bone-in skin-on breasts and drumsticks. Put in a sealed container and refrigerate overnight.
Next, make the spice mix. Pour the flour into a bowl then add cayenne, chilli powder, oregano, sweet paprika, white pepper, onion powder, garlic powder and fresh black pepper.
Whisk everything together until it is all blended well. Now you have your dredge set up.
Take the chicken out of the marinade and drop into the flour dredge. Make sure it is nicely coated and push it down into the flour a couple of times to get a thick coating.
Place on a baking sheet and set aside while you prep the fryer.
In a large dutch oven with a heavy bottom. Heat the peanut oil over medium-high heat to 330 F (165 C). Use a thermometer to check the temperature.
Once the oil is heated, working in batches drop the chicken in and fry for 8-10 minutes. The time will vary based on your pot as well as hob. Using a meat thermometer check the temperature of the chicken if you aren’t sure. You want it to read 160 F (71 C). This recipe makes a darker looking breading because of the spices, don’t worry it isn’t burned. If the chicken is getting too dark and isn’t quite cooked through, just finish in the oven at 350 F for about 10-15 minutes. Place the finished chicken on a wire cooling rack over paper towels and season with salt to your taste.
Finally, plate up everything and enjoy! I sprinkle a little sweet paprika over the potato salad and drizzle hot sauce over the chicken.
The recipes and ingredients are both listed below. I hope you enjoy my recipe and find a good use for it at your next picnic or barbecue, or maybe just on a nice hot summer day. #treatyourself
Picnic ready potato salad.
INGREDIENTS
Serves: about 6, as a side
8 cups peeled and diced Maris Piper potatoes
¼ cup fresh chives
¼ cup fresh Italian parsley
2 cups finely diced red onion (2 medium sized onions)
3 cups diced celery (about 8 stalks)
6 tablespoons Dijon mustard
3 cups good quality mayo. I use Hellmann's
1 cup creme fraiche
Salt and freshly ground black pepper to taste
METHOD
Skin and dice the potatoes to prepare for steaming. Then dice the onions and celery. I try to chop the herbs as finely as possible, a sharp knife is key.
Set up a triple steamer over high heat. Place the diced potatoes into the steamer baskets and steam for 15-20 minutes or until the potatoes are tender and a bit puffy around the edges. For the dressing mix the mayo, Dijon mustard, apple cider vinegar, and creme fraiche. Add a little freshly ground black pepper and salt to taste.
Mix the onions, celery and herbs into the dressing mix. Then add the cooked potatoes and mix until uniform.
Pour the potato salad into a sealed container and refrigerate for 24 hours.
Spicy Buttermilk Fried Chicken
INGREDIENTS
Serves: about 6
4 bone-in skin-on chicken breasts. 6-8 drumsticks or thighs.
1 quart buttermilk
2 large eggs
4 tablespoons Tabasco or your favorite hot sauce
4 cups all purpose flour
2 litres peanut oil (or enough to be about 3 inches deep in your dutch oven)
4 tablespoons cayenne pepper
2 tablespoons chilli powder
2 tablespoons dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons sweet paprika
1 tablespoon white pepper
Salt and freshly ground black pepper
METHOD
First whisk together the buttermilk with 2 large eggs, tabasco or your favorite hot sauce, salt and pepper.
Add the chicken pieces. Put in a sealed container and refrigerate overnight.
Next up make the spice mix. Pour the flour into a bowl then add cayenne, chilli powder, oregano, sweet paprika, white pepper, onion powder, garlic powder and fresh black pepper. Whisk everything together until it is all blended well. Now you have your dredge set up.
Take the chicken out of the marinade and drop into the flour dredge. Make sure it is all nicely coated and push it down into the flour a couple of times to get a good thick coating.
Place on a baking sheet and set aside while you prep the fryer.
In a large dutch oven with a heavy bottom, heat the peanut oil over medium-high heat to 330 F (165 C). Use a thermometer to check the temperature.
Once the oil is heated, working in batches drop the chicken in and fry for 8-10 minutes. The time will vary based on your pot as well as hob. Using a meat thermometer check the temperature of the chicken if you aren’t sure. You want it to read 160 F (71 C). Place the finished chicken on a wire cooling rack over paper towels and season a bit with salt to your taste.
