Uploaded April 2025 | Updated September 2026, 2 weeks ago
This Fried Chicken and Potato Salad Recipe is Comfort Food at its finest. The chicken is marinated overnight, and the potatoes are well seasoned during the boiling process. The egg batter gives the chicken a crispy, flaky texture that you are going to love!!
Potato Salad
2 lbs Russets cubed
2 quarts water and 3 tbs chicken Boullion mixed
1 Cup Mayonnaise
1 tbs Mustard
1/3 cup diced celery
1/3 cup diced sweet onion
1/3 cup sweet pickle relish
1 tsp apple cider vinegar
.5 tsp Paprika
Salt and Pepper
5 boiled eggs
Cube potatoes
Mix water and bouillon and cover potatoes by one inch
Bring to a boil then turn to a simmer and cook for 10-15 mins
Drain and refrigerate/bring to room temp
While potatoes are cooling, mix all ingredients except for 2 or 3 eggs
Add salt and pepper to taste
Add cooled potatoes and mix gently, check for salt and pepper.
Garnish with chives or green onions, sliced eggs and paprika.
Best if made in advance
Fried Chicken
12 pieces
Batter
3 egg whites beaten
.5 cup cold water
.5 tsp paprika
Hot sauce to taste
Salt and pepper or other seasonings of choice
Dredge
2 cups all purpose flour
3 tsp baking powder
.5 tsp paprika
Salt and pepper or other seasonings of choice
Brine chicken (optional)
Dry chicken and season with salt and pepper
Dust chicken in dry dredge and shake off
Dip dusted chicken in wet batter and shake off
Return chicken to dry dredge and gently press to ensure flour sticks
Wait 5 to 10 minutes
Heat oil to 350 F it will drop to 325 F with chicken (monitor temp)
Fry chicken pieces 12 to 16 mins based on sizes, turn periodically
Chicken should temp at 175 to 180 F when finished
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#soulfoodrecipes
This Fried Chicken and Potato Salad Recipe is Comfort Food at its finest. The chicken is marinated overnight, and the potatoes are well seasoned during the boiling process. The egg batter gives the chicken a crispy, flaky texture that you are going to love!!
Potato Salad
2 lbs Russets cubed
2 quarts water and 3 tbs chicken Boullion mixed
1 Cup Mayonnaise
1 tbs Mustard
1/3 cup diced celery
1/3 cup diced sweet onion
1/3 cup sweet pickle relish
1 tsp apple cider vinegar
.5 tsp Paprika
Salt and Pepper
5 boiled eggs
Cube potatoes
Mix water and bouillon and cover potatoes by one inch
Bring to a boil then turn to a simmer and cook for 10-15 mins
Drain and refrigerate/bring to room temp
While potatoes are cooling, mix all ingredients except for 2 or 3 eggs
Add salt and pepper to taste
Add cooled potatoes and mix gently, check for salt and pepper.
Garnish with chives or green onions, sliced eggs and paprika.
Best if made in advance
Fried Chicken
12 pieces
Batter
3 egg whites beaten
.5 cup cold water
.5 tsp paprika
Hot sauce to taste
Salt and pepper or other seasonings of choice
Dredge
2 cups all purpose flour
3 tsp baking powder
.5 tsp paprika
Salt and pepper or other seasonings of choice
Brine chicken (optional)
Dry chicken and season with salt and pepper
Dust chicken in dry dredge and shake off
Dip dusted chicken in wet batter and shake off
Return chicken to dry dredge and gently press to ensure flour sticks
Wait 5 to 10 minutes
Heat oil to 350 F it will drop to 325 F with chicken (monitor temp)
Fry chicken pieces 12 to 16 mins based on sizes, turn periodically
Chicken should temp at 175 to 180 F when finished
#friedchickenandpotatosalad
#potatosaladrecipe
#friedchickenrecipe
#potatosaladrecipewitheggs
#potatosaladrecipewitheggsmayoandmustard
#friedchicken
#potatosalad
#friedchickensoulfoodrecipe
#howtofrychicken
#howtofrychickenathome
#homemadefriedchicken
#homemadefriedchickenrecipe
#easyhomemadepotatosalad
#besthomemadepotatosalad
#homemadepotatosaladrecipe
#howtomakepotatosalad
#comfortfoodrecipes
#soulfoodrecipes
