Fried Chicken Potato Salad
Posted by Brittany Day
Milk, Eggs, Salt, Black Pepper, Cayenne Pepper, Mayonnaise, Onion Powder, Apple Cider Vinegar, Salt, Potatoes, Chicken Breasts, Vegetable Oil, Garlic Powder, Smoked Paprika, Black Pepper, Parsley, Dijon Mustard, All-Purpose Flour, Bread Crumbs, Honey
A Delicious Blend of Seasoned Flour and Buttermilk for a Crispy Coating on Chicken Dishes
A Delicious Blend of Seasoned Flour and Buttermilk for a Crispy Coating on Chicken Dishes
Fried Chicken Potato Salad Recipe
This Fried Chicken Potato Salad is ideal for a picnic or potluck this summer. A tangy honey-mustard dressing coats the crispy fried chicken and tender potatoes, making for a filling and flavorful meal.
Ingredients
- 1/4 cup milk
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 cup mayonnaise
- 1 teaspoon onion powder
- 2 tbsp apple cider vinegar
- 1 teaspoon salt
- 1 pound small potatoes, quartered and cooked until tender
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 1/2 cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp dijon mustard
- 1/2 cup all-purpose flour
- 2 cups bread crumbs (panko)
- 1 tbsp honey
Time Needed
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Instructions
- Combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a shallow dish.
- Whisk together the eggs and milk in a separate shallow dish.
- Place the panko bread crumbs in a third shallow dish.
- Shake off any excess flour after dipping each chicken breast in it.
- Then, dip each chicken breast in the egg mixture and let any excess drip off.
- Finally, coat each chicken breast in panko bread crumbs, pressing the crumbs to adhere.
- In a large skillet over medium-high heat, heat the vegetable oil.
- Cook until the chicken breasts are golden brown and cooked through, about 4-5 minutes per side.
- Allow the chicken to rest for 5 minutes in the skillet before slicing it into strips.
- Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a large mixing bowl.
- Toss in the cooked and cooled potatoes, sliced chicken, and chopped parsley until evenly coated in the dressing.
- Refrigerate until ready to serve or serve immediately.
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