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Fried Chicken with Homemade Potato Wedges & Salad

This easy, traditional, yet slightly healthier take on Fried Chicken with Potato Wedges & Salad is perfect for cozy weeknight dinners and gatherings.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 8 pieces bone-in chicken pieces (mix of legs and thighs or breasts), about 2–2.5 lb / 900–1100 g
  • 1.5 cups buttermilk (or 1 1/2 cups milk + 1 1/2 tbsp lemon juice, sit 10 min)
  • 1 tbsp hot sauce (optional, for marinade)
  • 1.5 cups all-purpose flour (sub gluten-free flour for GF)
  • 0.5 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)
  • 0.75 tsp black pepper
  • 0.5 tsp cayenne (optional)
  • Vegetable oil or peanut oil for frying (enough for 1–1.5 inches / 2.5–4 cm in pan)
For the potato wedges
  • 4 large potatoes (Russet or Yukon), about 2 lb / 900 g
  • 2 tbsp olive oil (for wedges)
  • 1 tsp dried rosemary or 1 tbsp fresh, chopped (for wedges)
  • Salt and pepper to taste (for wedges)
For the salad
  • Mixed salad greens (6–8 cups)
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • Salad dressing of choice (vinaigrette, ranch, or lemon-olive oil)
Optional extras
  • lemon wedges
  • chopped parsley
  • pickle slices
  • coleslaw

Method
 

Marinate the chicken
  1. Whisk buttermilk and hot sauce (if using) in a bowl. Submerge chicken, cover, and refrigerate for 2 hours to overnight.
Prep the dredge
  1. 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
  1. 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).
  2. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.
Dredge the chicken
  1. Remove chicken from buttermilk, letting excess drip off. Toss each piece in the flour mixture, pressing to adhere. Shake off excess.
  2. For extra crisp, double-dredge by dipping again in buttermilk then flour.
Fry the chicken
  1. Carefully add chicken pieces to the hot oil without crowding (work in batches).
  2. Fry for 12–18 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C).
  3. Thicker pieces may need 18–20 minutes. Drain on a wire rack.
  4. Tip: keep finished pieces in a 200°F/95°C oven to stay warm while you finish remaining batches.
Make the potato wedges
  1. 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.
  2. Spread in a single layer on a baking sheet.
Roast the wedges
  1. Bake for 30–35 minutes, turning once halfway, until golden and crispy on edges.
  2. For extra crisp, broil for 1–2 minutes at the end (watch closely).
  3. For air fryer: cook at 400°F (200°C) for 18–22 minutes, shake halfway.
Assemble the salad
  1. Toss mixed greens, cucumber, cherry tomatoes, and red onion with dressing just before serving.
Plate and serve
  1. Serve hot fried chicken with piping hot potato wedges and the fresh salad.
  2. Garnish with lemon wedges and parsley if desired.

Notes

Crispiness hacks: Let dredged chicken rest 10–15 minutes on a rack before frying — helps the coating set. 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 or air fry at 380°F (190°C) for 18–25 minutes. Gluten-free: Use gluten-free flours. Low-carb/Keto: Replace flour. Vegan option: Use cauliflower or tofu.