Crispy Buttermilk Fried Chicken with Rustic Potato Wedges and Fresh Coleslaw

The Ultimate Comfort Food Dinner

Nothing beats the combination of crispy buttermilk fried chicken, golden potato wedges, and creamy homemade coleslaw. This classic comfort food meal delivers juicy, flavorful chicken with a perfectly crunchy coating, paired with oven-roasted potato wedges and a refreshing cabbage slaw that balances every bite.

Whether you're preparing a weekend family dinner, hosting friends, or simply craving a restaurant-quality fried chicken meal at home, this recipe is guaranteed to impress.

Recipe Details

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

• Servings: 4

• Calories: Approximately 890 calories per serving

Why You'll Love This Recipe

• Extra crispy fried chicken with a flavorful seasoning blend

• Tender, juicy meat thanks to the buttermilk marinade

• Crispy oven-baked potato wedges

• Fresh and creamy homemade coleslaw

• Perfect for family dinners, gatherings, and special occasions

Ingredients

For the Buttermilk Fried Chicken

• 2 chicken drumsticks

• 2 chicken thighs

• 2 cups buttermilk

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Crispy Coating

• 2 cups all-purpose flour

• ½ cup cornstarch

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

For the Rustic Potato Wedges

• 6 large potatoes, cut into wedges

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon paprika

For the Fresh Coleslaw

• 3 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 large carrot, grated

• 2 tablespoons fresh parsley, chopped

• ½ cup mayonnaise

• 1 tablespoon fresh lemon juice

How to Make Crispy Buttermilk Fried Chicken

Step 1: Marinate the Chicken

In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper.

Add the chicken pieces and ensure they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.

Step 2: Prepare the Potato Wedges

Preheat the oven to 425°F (220°C).

Place the potato wedges in a large bowl and toss with olive oil, salt, and paprika until evenly coated.

Arrange them on a baking sheet in a single layer and roast for 30–35 minutes, turning halfway through, until golden brown and crispy.

Step 3: Make the Crispy Coating

In a shallow dish, whisk together the flour, cornstarch, salt, paprika, garlic powder, and black pepper.

The cornstarch helps create an extra crunchy, restaurant-style crust.

Step 4: Bread the Chicken

Remove the chicken from the buttermilk marinade.

Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating.

Place the coated chicken on a wire rack and allow it to rest for 10 minutes before frying.

Step 5: Fry Until Golden and Crispy

Heat oil in a deep skillet or Dutch oven to 350°F (175°C).

Carefully fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown, crispy, and cooked through.

Transfer to a wire rack to drain excess oil.

Step 6: Prepare the Coleslaw

In a large bowl, combine the green cabbage, red cabbage, carrot, and parsley.

In a separate small bowl, whisk together the mayonnaise and lemon juice.

Pour the dressing over the vegetables and toss until evenly coated.

Refrigerate until ready to serve.

Step 7: Assemble and Serve

Arrange the crispy fried chicken, roasted potato wedges, and fresh coleslaw on a serving platter.

Serve immediately while the chicken is hot and crunchy.

Expert Tips for Perfect Fried Chicken

• Marinate the chicken overnight for the juiciest results.

• Let the breaded chicken rest before frying to help the coating stick.

• Maintain the oil temperature at 350°F (175°C) for even cooking.

• Avoid overcrowding the pan to keep the coating crispy.

• Use a wire rack instead of paper towels after frying to preserve crunchiness.

Storage and Reheating

Refrigeration

Store leftovers in an airtight container for up to 3 days.

Reheating

Reheat fried chicken in a 375°F (190°C) oven for 10–15 minutes to restore crispiness.

Frequently Asked Questions

Why soak chicken in buttermilk before frying?

Buttermilk tenderizes the meat and helps the coating adhere, resulting in juicy chicken with a crispy crust.

Can I use chicken breasts?

Yes. Boneless chicken breasts can be used, but cooking times may vary depending on thickness.

What makes fried chicken extra crispy?

The combination of flour and cornstarch creates a light, crunchy coating that stays crisp longer.

Final Thoughts

This Crispy Buttermilk Fried Chicken with Rustic Potato Wedges and Fresh Coleslaw is the ultimate comfort food meal. Featuring juicy marinated chicken, a golden crunchy crust, crispy roasted potatoes, and refreshing homemade slaw, it's a delicious combination that's perfect for any occasion.