The BEST Buttermilk Fried Chicken, Coleslaw & Potato Salad Recipes Ever

My husband and I have been following master chef this season, and we love it! We just watched the episode where they had to prepare and cook chicken three ways in a pressure test, and when they cooked the fried buttermilk chicken, my husband and I were both on the same page thinking: “we have to make that!” On sunday afternoon my amazing inlaws took our kids home with them after church to spend some time with them {and because my kids beg them to every sunday!} So we had a nice, relaxing afternoon to ourselves, where we got to cook this delicious meal together. My husband gets full credit for making the chicken {because I hate frying things!} And it was by far the BEST fried chicken I have ever eaten, ever. Usually I don’t re-post recipes, I try to create or at least re-create my own, but this one is SO perfect, I just had to pass it along, and post up for my own future reference because we will be making this a lot! I decided to serve the fried chicken with a jalapeño coleslaw and a potato salad to keep it “classic,” both of which were also the BEST recipes I have ever tried, so I really lucked out with finding them, and although this meal was quite a bit of work and effort, it was SO so worth it! You can always make the coleslaw and potato salad ahead of time, so you can just fry up the chicken and have an AWESOME summer meal in no time.

Buttermilk Fried Chicken {recipe adapted from norecipes.com}
Ingredients: 
{for the marinade}
1 tsp celery seed
1 tsp dried rosemary
1/2 tsp black peppercorns
1 bay leaf
2 cloves crushed garlic
1/2 small onion, roughly chopped
2-3 cups buttermilk
2 Tbsp kosher salt/1 Tbsp table salt
1 Tbsp sugar
{for the chicken}
4 whole chicken legs (thigh and drumstick connected)
1 1/2 cups all purpose flour
1 Tbsp onion powder
2 tsp paprika
1 tsp celery salt
1/4 tsp ground black pepper
1 L of vegetable oil for frying

Directions:
Add the celery seed, rosemary, peppercorns, bay leaf, onion, garlic, salt and sugar to a gallon sized ziploc bag. Add the chicken and pour 2-3 cups buttermilk over it to completely submerge the chicken and the spices in the bag. Place in the refrigerator to marinade over night.

In another gallon sized ziploc bag, combine the flour, onion powder, paprika, celery salt and black pepper and shake to combine. Remove the chicken from the buttermilk brine, pat dry using a paper towel, then add to the freezer bag, one at a time and shake to coat. Shake off any excess flour and transfer to a wire-rack.

Strain the buttermilk brine through a sieve to remove the spices. Dip the chicken in the buttermilk mixture then put each piece back in the bag with the flour and apply a second coating of flour, and set aside on the wire-rack.

In a large heavy bottomed pan, or deep fryer, add the oil. The oil should be at least 2″ deep {which is about to your knuckle from the tip of your pointer finger}. Heat the oil over medium high heat until it reaches 340 degrees F. Carefully add the chicken to the hot oil. The temperature will fall a bit, and you want to keep the oil right around 320 degrees F for the duration of they frying, so adjust the heat source as needed. The chicken will take about 12-15 minutes to cook through and should be golden brown on the outside.

As the chicken is done, remove them from the oil and drain on a paper towel lined wire rack. Let the fried chicken rest for a few minutes and serve.

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For the coleslaw: {recipe adapted from the cooking channel}
3 ears fresh corn, shucked (2 cups kernels)
1/4 cup fresh cilantro, chopped
2 large carrots, shredded or grated (2 cups)
1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
1 red bell pepper, thinly sliced (1/2 cup)
1/2 head red cabbage, shredded (about 2 cups)
1/2 red onion, thinly sliced (1/2 cup)
1/4 head green cabbage, shredded (about 2 cups)
1/4 cup olive oil
1/4 cup apple cider vinegar
2-3 Tbsp honey
Juice of 3 limes (1/4 cup)
Kosher salt and cracked black pepper to taste

Directions:
Bring a large pot of water to a boil over high heat. Add the corn, place a lid on the pot, and let simmer for 5 minutes until the corn is bright yellow and done. Remove the kernels and set aside. Discard the cob.

Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Add the oil, vinegar, honey and lime juice to the bowl and season generously with salt and pepper. Stir well, and serve.

SONY DSCFor the potato salad: {recipe adapted from Tyler Florence}
2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper

Directions:
Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.

Enjoy guys!
<3 Sarah