Fried Chicken with Homemade Potato Wedges & Salad
Easy Homemade Fried Chicken with Potato Wedges & Fresh Salad — A Traditional, Healthy Twist
Fried Chicken with Homemade Potato Wedges & Salad has always been my cozy-weeknight-to-Sunday-feast go-to — the crispy, nostalgic chicken, the warm savory wedges, and the bright salad feel like a hug on a plate. This easy, traditional, yet slightly healthier take is perfect for weeknight dinners, lazy Sunday family meals, backyard gatherings, or holidays when you want comfort food without the fuss.
Whether you’re cooking for hungry kids, hosting friends, or just craving something familiar, this Fried Chicken with Homemade Potato Wedges & Salad recipe is simple to follow, packs great flavor, and can be adapted to fit healthier or dietary-restricted needs.
🧂 Ingredients (Serves 4)
- 8 bone-in chicken pieces (mix of legs and thighs or breasts), about 2–2.5 lb / 900–1100 g
- 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 1/2 tbsp lemon juice, sit 10 min)
- 1 tbsp hot sauce (optional, for marinade)
- 1 1/2 cups all-purpose flour (sub gluten-free flour for GF)
- 1/2 cup cornmeal or panko (optional, for extra crunch)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (plus more to taste)
- 3/4 tsp black pepper
- 1/2 tsp cayenne (optional)
- Vegetable oil or peanut oil for frying (enough for 1–1.5 inches / 2.5–4 cm in pan)
- 4 large potatoes (Russet or Yukon), about 2 lb / 900 g — for wedges
- 2 tbsp olive oil (for wedges)
- 1 tsp dried rosemary or 1 tbsp fresh, chopped (for wedges)
- Salt and pepper to taste (for wedges)
- Mixed salad greens (6–8 cups)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Salad dressing of choice (vinaigrette, ranch, or lemon-olive oil)
Optional extras: lemon wedges, chopped parsley, pickle slices, coleslaw.
👩🍳 Directions
- Marinate the chicken: Whisk buttermilk and hot sauce (if using) in a bowl. Submerge chicken, cover, and refrigerate 2 hours–overnight. Overnight gives best tenderness.
- Prep the dredge: In a large bowl, combine flour, cornmeal/panko (if using), paprika, garlic powder, onion powder, salt, pepper, and cayenne. Mix well.
- Heat oil for frying: Pour oil into a large heavy skillet or Dutch oven to a depth of about 1–1.5 inches (2.5–4 cm). Heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily.
- Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Toss each piece in the flour mixture, pressing to adhere. Shake off excess. For extra crisp, double-dredge by dipping again in buttermilk then flour.
- Fry the chicken: Carefully add chicken pieces to the hot oil without crowding (work in batches). Fry 12–18 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C). Thicker pieces may need 18–20 minutes. Drain on a wire rack (not paper) so skin stays crisp. Tip: keep finished pieces in a 200°F/95°C oven to stay warm while you finish remaining batches.
- Make the potato wedges: Preheat oven to 425°F (220°C). Wash potatoes and cut into wedges. Toss in a large bowl with olive oil, rosemary, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast the wedges: Bake 30–35 minutes, turning once halfway, until golden and crispy on edges. For extra crisp, broil 1–2 minutes at the end (watch closely). For air fryer: cook at 400°F (200°C) for 18–22 minutes, shake halfway.
- Assemble the salad: Toss mixed greens, cucumber, cherry tomatoes, and red onion with dressing just before serving so it stays crisp (about 2–3 minutes).
- Plate and serve: Serve hot fried chicken with piping hot potato wedges and the fresh salad. Garnish with lemon wedges and parsley if desired.
💡 Tips & Variations
- Crispiness hacks: Let dredged chicken rest 10–15 minutes on a rack before frying — helps the coating set. Use a thermometer for oil (350°F/175°C) to avoid greasy, undercooked chicken.
- Oven/air-fryer “fried” option: For a lighter version, spray the coated chicken with oil and bake at 425°F (220°C) for 35–45 minutes (turn halfway) or air fry at 380°F (190°C) for 18–25 minutes until internal temp 165°F (74°C).
- Gluten-free: Use gluten-free all-purpose flour or a mix of rice flour + cornstarch; use GF panko. Ensure soy/other sauces are GF.
- Low-carb/Keto: Replace flour with almond flour + grated Parmesan or crushed pork rinds. Swap potato wedges for roasted cauliflower or turnip wedges.
- Vegan option: Use cauliflower florets or thick slices of tofu/tempeh marinated in plant-based milk + vinegar, then coat with seasoned flour mixture and bake or air fry until crisp.
- Healthier swaps: Use olive oil or avocado oil for wedges, bake instead of frying, or remove skin from chicken for lower fat. Serve with a big green salad to balance the plate.
- Make-ahead & storage:
- Chicken: Refrigerate cooked chicken in an airtight container 3–4 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to revive crispness.
- Wedges: Store 3–4 days; reheat in oven or air fryer for best texture.
- Salad: Keep greens and dressing separate; assemble just before serving.
- Serving ideas: Pair with coleslaw, pickles, corn on the cob, or a simple garlic-yogurt dip. For a picnic, pack wedges and chicken warm and salad chilled.
🩺 Health & Lifestyle Tie-in
This meal gives you satisfying protein and fiber when you balance the plate with a large salad and roasted veggies. Choosing baked or air-fried chicken and olive-oil–roasted wedges lowers saturated fat, making the meal more heart-friendly. Small choices in the kitchen — like more veggies and less deep-frying — can add up over time to better health and potentially fewer health-related costs later on. (Not financial advice — but eating well is an investment in your wellbeing.)
Conclusion
There’s something deeply comforting about a plate of crispy chicken, warm potato wedges, and a bright salad — it’s food that feeds the belly and the heart. Try this Fried Chicken with Homemade Potato Wedges & Salad this week for a cozy family dinner or a special weekend treat. If you make it, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Fried Chicken with Homemade Potato Wedges & Salad
Ingredients
Method
- Whisk buttermilk and hot sauce (if using) in a bowl. Submerge chicken, cover, and refrigerate for 2 hours to overnight.
- In a large bowl, combine flour, cornmeal/panko (if using), paprika, garlic powder, onion powder, salt, pepper, and cayenne. Mix well.
- Pour oil into a large heavy skillet or Dutch oven to a depth of about 1–1.5 inches (2.5–4 cm). Heat to 350°F (175°C).
- If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.
- Remove chicken from buttermilk, letting excess drip off. Toss each piece in the flour mixture, pressing to adhere. Shake off excess.
- For extra crisp, double-dredge by dipping again in buttermilk then flour.
- Carefully add chicken pieces to the hot oil without crowding (work in batches).
- Fry for 12–18 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C).
- Thicker pieces may need 18–20 minutes. Drain on a wire rack.
- Tip: keep finished pieces in a 200°F/95°C oven to stay warm while you finish remaining batches.
- Preheat oven to 425°F (220°C). Wash potatoes and cut into wedges. Toss in a large bowl with olive oil, rosemary, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Bake for 30–35 minutes, turning once halfway, until golden and crispy on edges.
- For extra crisp, broil for 1–2 minutes at the end (watch closely).
- For air fryer: cook at 400°F (200°C) for 18–22 minutes, shake halfway.
- Toss mixed greens, cucumber, cherry tomatoes, and red onion with dressing just before serving.
- Serve hot fried chicken with piping hot potato wedges and the fresh salad.
- Garnish with lemon wedges and parsley if desired.
