18 Fried Chicken and Side Dish Combos to Try

You know the magic of a crispy fried chicken paired with the perfect side—a combo that turns any dinner into a comfort food feast. Whether it’s creamy mashed potatoes or tangy coleslaw, these 18 pairings are sure to satisfy your cravings. Ready to find your new favorite? Let’s dive in!

Buttermilk Fried Chicken with Creamy Mashed Potatoes

Homemade buttermilk fried chicken with creamy mashed potatoes is the ultimate comfort meal. Crispy, juicy, and packed with flavor, it's easier than you think. Let's get cooking!

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Buttermilk Fried Chicken

• 4 boneless skinless chicken thighs
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup all-purpose flour
• 1/2 tsp cayenne pepper
• 1/2 cup vegetable oil

Creamy Mashed Potatoes

• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. In a bowl, combine buttermilk, 1 tsp salt, 1 tsp black pepper, paprika, garlic powder, and onion powder. Add chicken thighs, cover, and refrigerate for at least 30 minutes (up to overnight).
2. In a shallow dish, mix flour, cayenne pepper, and a pinch of salt and pepper. Remove chicken from buttermilk brine, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat to 350°F. Tip: Use a thermometer to maintain temperature for even cooking.
4. Fry chicken in batches, without crowding, for 5-6 minutes per side until golden brown and internal temp reaches 165°F. Drain on a wire rack.
5. Meanwhile, place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce to simmer. Cook for 15-20 minutes until fork-tender.
6. Drain potatoes and return to pot. Add butter, heavy cream, 1/2 tsp black pepper, and minced garlic. Mash until smooth and creamy. Tip: Warm the cream and butter for easier blending.
7. Serve crispy chicken alongside a heap of mashed potatoes. Drizzle with honey or hot sauce if desired.

One bite of this crispy chicken against that silky mash? Absolute perfection. The buttermilk brine guarantees juicy meat, while the creamy potatoes balance the crunch. It's comfort food at its finest.

Korean Double-Fried Chicken with Pickled Radish

No joke, this is the crispiest chicken you’ll ever make at home. Double-fried, then lacquered in a sticky-spicy gochujang glaze, it’s pure addictive crunch. Ready to get messy?

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Pickled Radish

• 1 cup Korean radish (daikon), thinly sliced
• 1/2 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp salt

For the Chicken

• 2 lbs chicken wings or drumettes
• 1/2 cup buttermilk
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying

For the Glaze & Garnish

• 3 tbsp gochujang
• 3 tbsp honey
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions

1. Combine radish, vinegar, water, sugar, and salt in a bowl. Let sit 30 minutes while you prep the chicken.
2. In a large bowl, toss chicken with buttermilk, salt, and pepper. Let marinate 15 minutes at room temperature — this tenderizes the meat.
3. In a shallow dish, whisk together cornstarch, flour, and baking powder. This combo creates an extra-crunchy crust.
4. Dredge each piece of marinated chicken in the dry mixture, pressing firmly to coat. Shake off excess.
5. Heat 2 inches of oil in a heavy pot to 325°F (use a thermometer — don’t guess!). Fry chicken in batches for 7 minutes without overcrowding — you want pale golden and cooked through. Drain on a wire rack.
6. Raise oil temperature to 375°F. Fry each batch again for 3–4 minutes until deep golden and super crispy. This second blast is the secret to lasting crunch.
7. While the second fry is happening, mix gochujang, honey, soy sauce, garlic, ginger, and sesame oil in a large bowl.
8. Immediately toss hot fried chicken in the glaze — work fast so the glaze clings to every crevice.
9. Sprinkle with sesame seeds and green onions. Serve with pickled radish on the side.

Perfect balance of sweet, spicy, and tangy from the quick-pickled radish. The crust stays shatteringly crisp even after glazing — ideal for game day or a solo cookout vibe.

Nashville Hot Chicken with Buttermilk Ranch Slaw

Ladies, listen up—this Nashville Hot Chicken is about to set your kitchen on fire. We're talking cayenne-rubbed, deep-fried chicken that's crunchy, juicy, and dripping with spicy oil. Paired with a cool buttermilk ranch slaw, it's the ultimate Southern comfort showdown.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 4 boneless skinless chicken thighs
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp cayenne pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• vegetable oil for frying
• 1/2 cup vegetable oil
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups shredded cabbage
• 1/2 cup shredded carrots

Instructions

1. In a large bowl, soak chicken in 2 cups buttermilk for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, whisk together flour, 1 tbsp cayenne, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper.
3. Heat 2 inches vegetable oil in a Dutch oven to 350°F.
4. Dredge each buttermilk-soaked chicken piece in flour mixture, pressing firmly. Shake off excess.
5. Fry chicken in batches (don't overcrowd) for 6-8 minutes per side, until golden and internal temp hits 165°F. Drain on wire rack.
6. In a small saucepan, combine 1/2 cup oil, 2 tbsp cayenne, 1 tbsp brown sugar, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt. Heat over medium until bubbling, then remove from heat.
7. Brush the spicy oil generously over fried chicken.
8. For slaw: In a large bowl, whisk buttermilk, mayo, vinegar, sugar, salt, and pepper. Add cabbage and carrots; toss to coat.
9. Serve chicken hot with slaw on the side or stacked on buns.

Sink your teeth into that first bite—crispy, fiery, and cooling slaw all at once. The heat builds slowly, but that ranch slaw keeps it in check. Serve on brioche buns with pickles for the ultimate Nashville experience.

Karaage Japanese Fried Chicken with Sesame Cabbage Salad

Yeah, you've been missing out if you haven't tried karaage—Japanese fried chicken that's impossibly light and shatteringly crisp. This version pairs it with a sesame cabbage salad that cuts through the umami like a dream.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 cup potato starch (or cornstarch)
• Vegetable oil, for shallow frying (about 1/2 inch deep)
• 2 cups shredded cabbage
• 1/4 cup sliced green onions
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp toasted sesame seeds

Instructions

1. Cut chicken thighs into bite-sized pieces.
2. In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add chicken and toss to coat. Marinate for 15 minutes (tip: don't marinate longer or it gets too salty).
3. Place potato starch in a shallow dish. Dredge each piece of chicken in starch, pressing to adhere firmly; shake off any excess.
4. Heat oil in a large skillet to 350°F (tip: use a thermometer to maintain temp). Oil should be about 1/2 inch deep.
5. Fry chicken in batches without crowding, 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (tip: let rest on paper towels to stay crisp).
6. For salad: combine shredded cabbage and sliced green onions in a bowl.
7. In a small bowl, whisk together toasted sesame oil, rice vinegar, and sugar. Pour over cabbage and toss well.
8. Sprinkle salad with toasted sesame seeds.
9. Serve chicken immediately alongside the sesame cabbage salad.

Hot, crunchy, and packed with umami—this karaage is a weeknight win. Pile it over rice or stuff into lettuce cups for a fresh twist.

Panko-Crusted Fried Chicken with Lemon-Garlic Broccoli

Oven-fried chicken? Yes, it's a thing. And this panko-crusted version gets crazy crispy without a deep fryer. Pair it with lemon-garlic broccoli that's bright and snappy—weeknight dinner solved.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• cooking spray

For the Broccoli

• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray rack with cooking spray for extra crispiness.
2. In a shallow dish, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. In another dish, beat eggs.
3. Pat chicken dry with paper towels to ensure coating sticks. Dip each piece into egg, then coat with panko mixture, pressing firmly. Place on prepared rack. Spray tops with cooking spray.
4. Bake chicken for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
5. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and cook 30 seconds until fragrant. Add broccoli, salt, and pepper. Cook 5-7 minutes, stirring occasionally, until bright green and tender-crisp.
6. Remove from heat. Stir in lemon zest and juice. Serve alongside the chicken.

Picture this: shatteringly crunchy chicken with a hint of Parmesan, alongside broccoli that pops with lemon-garlic zing. Serve it over rice or with a cold beer—either way, you'll be licking your plate.

Air-Fried Crispy Chicken with Sweet Potato Wedges (Lower Fat)

Who says crispy chicken has to be greasy? This air-fried version delivers all the crunch without the oil bath, paired with tender sweet potato wedges for a balanced meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup low-fat buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium sweet potatoes (about 1 lb)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• Cooking spray

Instructions

1. Preheat air fryer to 400°F.
2. Cut sweet potatoes into 1/2-inch thick wedges. In a bowl, toss wedges with olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
3. Place wedges in the air fryer basket in a single layer (cook in batches if needed). Air fry at 400°F for 15 minutes, shaking the basket halfway through.
4. While wedges cook, cut chicken thighs into 2-inch pieces. In a shallow bowl, mix flour, paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Place buttermilk in another bowl. In a third bowl, combine panko and Parmesan.
5. Dip each chicken piece into the flour mixture, then into buttermilk, then into panko mixture, pressing gently to adhere. Tip: Let coated chicken rest on a plate for 5 minutes to help breading stick.
6. Once wedges are done, remove and keep warm. Spray the air fryer basket with cooking spray. Arrange chicken pieces in a single layer, leaving space between each. Spray tops with cooking spray.
7. Air fry chicken at 400°F for 12–15 minutes, flipping halfway, until golden and internal temperature reaches 165°F. Tip: Don't overcrowd the basket—cook in batches for maximum crispness.
8. Serve chicken alongside sweet potato wedges. For extra crunch, sprinkle a pinch of flaky salt on the chicken right before serving.

Sink your teeth into the shatteringly crispy crust and juicy chicken, balanced by the sweet, tender wedges with caramelized edges. Drizzle with hot honey or serve with a side of ranch for a crowd-pleasing twist.

Gluten-Free Cornflake Fried Chicken with Honey Cornbread

Move over, KFC—this gluten-free cornflake fried chicken is about to steal the spotlight. Crispy, crunchy, and totally safe for celiacs, it’s a game-changer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

• 1.5 lbs boneless skinless chicken thighs
• 1 cup buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder

For the Coating

• 3 cups gluten-free cornflakes, crushed
• 1/2 cup gluten-free all-purpose flour
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 2 large eggs
• Vegetable oil for frying

For the Honey Cornbread

• 1 cup gluten-free cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg
• 3 tbsp honey

Instructions

1. In a large bowl, whisk together 1 cup buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
2. In a shallow dish, mix crushed cornflakes, 1/2 cup flour, 1 tsp salt, and 1/2 tsp cayenne pepper.
3. In another shallow dish, beat 2 eggs.
4. Pour vegetable oil to a depth of 1/2 inch in a large skillet. Heat over medium-high until shimmering (about 350°F).
5. Remove chicken from buttermilk, letting excess drip off. Dip each piece into eggs, then press firmly into cornflake mixture, coating all sides. Tip: Press coating firmly for max crunch—don't shake off.
6. Carefully place chicken in hot oil, avoiding overcrowding (work in batches). Tip: Leave space between pieces for even browning.
7. Cook 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Adjust heat if browning too fast.
8. Transfer to a wire rack set over a baking sheet. Keep warm in a 200°F oven while finishing batches.
9. Preheat oven to 400°F. Grease an 8×8-inch baking dish.
10. In a large bowl, whisk together cornmeal, 1/2 cup flour, sugar, baking powder, and 1/2 tsp salt.
11. In a separate bowl, whisk 1 cup buttermilk, melted butter, 1 egg, and 3 tbsp honey.
12. Pour wet ingredients into dry; stir until just combined. Do not overmix. Tip: Lumpy batter is fine—overmixing makes cornbread tough.
13. Pour batter into prepared dish. Bake 20-22 minutes, until golden and a toothpick inserted in center comes out clean.
14. Let cornbread cool 5 minutes before slicing. Tip: Run a knife around the edge to loosen.

A bite of this chicken shatters with a satisfying crunch, while the honey cornbread adds a sweet, tender contrast. Drizzle extra honey over the whole plate for a next-level comfort meal.

Buttermilk-Brined Chicken and Cheddar Jalapeño Biscuits

Up your fried chicken game with this Southern-inspired duo. Buttermilk brine keeps the chicken juicy, while cheesy jalapeño biscuits bring the heat. Trust me, this combo slaps.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups buttermilk (for brine)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 4 bone-in, skin-on chicken thighs
• 2 cups all-purpose flour (for dredging)
• 4 cups vegetable oil (for frying)
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and minced
• 3/4 cup buttermilk (for biscuits)

Instructions

1. In a large bowl, whisk together 4 cups buttermilk (for brine), 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper.
2. Submerge 4 chicken thighs in the brine, cover, and refrigerate for at least 8 hours or overnight.
3. When ready to fry, remove chicken from brine and pat thoroughly dry with paper towels — dry skin ensures crispy crust. Discard brine.
4. In a shallow dish, place 2 cups all-purpose flour (for dredging).
5. Dredge each chicken thigh in the flour, shaking off excess.
6. In a large deep skillet or Dutch oven, heat 4 cups vegetable oil to 350°F over medium-high heat. Use a thermometer for accuracy to prevent greasy chicken.
7. Carefully place chicken in hot oil, skin-side down, without overcrowding — work in batches to keep oil temperature steady. Fry for 6-8 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.
8. Preheat oven to 425°F.
9. In a large bowl, whisk together 2 cups all-purpose flour (for biscuits), 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
10. Cut in 1/2 cup cold cubed butter using a pastry cutter or your fingers until mixture resembles coarse crumbs — keep butter cold for flaky layers.
11. Stir in 1 cup shredded cheddar cheese and 2 minced jalapeños.
12. Pour in 3/4 cup buttermilk (for biscuits) and stir just until a shaggy dough forms. Do not overmix.
13. Turn dough onto a floured surface and gently knead 2-3 times. Pat to 1-inch thickness.
14. Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting — twisting seals edges, preventing rise.
15. Place biscuits on a parchment-lined baking sheet, edges touching. Bake for 12-15 minutes until golden brown.
16. Serve chicken alongside warm biscuits.

The buttermilk brine guarantees impossibly juicy chicken with a shatteringly crisp crust. Pair it with these cheesy, spicy biscuits, and you've got a meal that's pure Southern comfort with a modern kick. Drizzle with hot honey for extra wow.

Coconut-Crusted Fried Chicken with Mango Pineapple Salsa

A crispy coconut crust meets tender chicken, finished with a bright mango pineapple salsa. This shallow-fried stunner is your new weeknight obsession—fast, flavorful, and totally craveable.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

• 1 cup all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1/4 cup coconut milk
• 4 boneless skinless chicken thighs
• Vegetable oil, for frying

For the Salsa

• 1 cup diced mango
• 1/2 cup diced pineapple
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. In a shallow bowl, whisk together flour, coconut, salt, pepper, and garlic powder.
2. In another bowl, beat eggs with coconut milk until smooth.
3. Pat chicken thighs dry with paper towels—this ensures the coating sticks and gets extra crispy.
4. Dip each thigh into the egg mixture, letting excess drip off, then dredge in the flour-coconut mixture, pressing firmly to adhere.
5. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Carefully add chicken in a single layer; fry 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Tip: don't overcrowd the pan—work in batches if needed.
7. Transfer fried chicken to a wire rack set over a baking sheet to keep it crisp; let rest 3 minutes before serving.
8. While chicken rests, combine mango, pineapple, cilantro, lime juice, and salt in a bowl. Stir gently and let sit 5 minutes for flavors to meld.

Hot, crunchy, and kissed with coconut sweetness. The salsa cuts through the richness with a juicy, tangy contrast that makes every bite pop. Serve over rice or in lettuce wraps for a lighter twist.

Garlic-Parmesan Fried Chicken Tenders with Caesar Kale Salad

Ready for a dinner that hits every craving? These garlic-Parmesan fried chicken tenders are crunchy, cheesy, and paired with a tangy Caesar kale salad that actually makes kale taste good. Let's cook.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken Tenders

• 1 lb chicken tenders
• 1 cup buttermilk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp fresh parsley, chopped

For the Caesar Kale Salad

• 4 cups kale, chopped
• 1/3 cup Caesar dressing
• 1 tbsp lemon juice
• 1/4 cup shaved Parmesan cheese
• 1/2 cup croutons

Instructions

1. In a bowl, whisk buttermilk, garlic powder, salt, and pepper. Add chicken tenders, toss to coat. Let marinate 15 minutes.
2. In a shallow dish, combine panko, grated Parmesan, and minced garlic.
3. Heat olive oil in a large skillet over medium-high heat (350°F).
4. Dredge each tender in panko mixture, pressing firmly to adhere. Tip: For extra crunch, let breaded tenders rest 5 minutes before frying.
5. Fry tenders in hot oil, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F. Tip: Don't overcrowd the pan—work in batches to keep oil temperature steady.
6. Transfer cooked tenders to a paper towel-lined plate.
7. For the salad, place kale in a large bowl. Add lemon juice and a pinch of salt, then massage with your hands for 2 minutes until softened. Tip: Massaging kale reduces bitterness and makes it tender.
8. Toss kale with Caesar dressing, shaved Parmesan, and croutons.
9. Serve chicken tenders over the salad or on the side. Garnish with chopped parsley.

You'll love how the crispy tenders contrast with the tender kale and creamy dressing. Serve with extra lemon wedges for a bright finish.

Buffalo Fried Chicken Sandwich with Blue Cheese Slaw

A crispy, spicy buffalo chicken sandwich that’s pure chaos in the best way. Golden fried chicken gets drenched in tangy-hot sauce, then stacked with a cool, creamy blue cheese slaw that cuts through the heat. This is the sandwich that’ll have you licking your fingers before you can say ‘extra napkins.’

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

Chicken

• 4 boneless skinless chicken thighs (about 1.5 lbs)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil for frying

Buffalo Sauce

• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 1/4 cup unsalted butter
• 1 tbsp honey
• 1/2 tsp garlic powder

Blue Cheese Slaw

• 2 cups shredded green cabbage
• 1/2 cup crumbled blue cheese
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp white vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Assembly

• 4 brioche buns, split and toasted
• Lettuce leaves (optional)

Instructions

1. Step 1: Pound chicken thighs to even 1/2-inch thickness between plastic wrap. Place in a bowl, cover with buttermilk, and refrigerate for 15 minutes.
2. Step 2: In a shallow dish, whisk flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper. Set up a wire rack over a baking sheet.
3. Step 3: Remove chicken from buttermilk, letting excess drip off. Dredge each thigh in flour mixture, pressing firmly to coat. Place on rack and let rest 5 minutes (helps crust adhere).
4. Step 4: Meanwhile, heat oil in a deep pot to 350°F. Use a thermometer to maintain temperature.
5. Step 5: Fry chicken in batches (2 at a time) for 5–6 minutes, flipping halfway, until golden brown and internal temp reaches 165°F. Drain on paper towels.
6. Step 6: In a small saucepan, melt butter over low heat. Whisk in hot sauce, honey, and garlic powder until smooth. Keep warm.
7. Step 7: For slaw, in a bowl combine cabbage, blue cheese, yogurt, mayo, vinegar, salt, and pepper. Toss well and refrigerate until ready.
8. Step 8: Toss each fried chicken thigh in buffalo sauce until fully coated.
9. Step 9: Toast brioche buns on a griddle or in a skillet until golden.
10. Step 10: Assemble sandwiches: place lettuce on bottom bun (if using), top with sauced chicken, then generous spoonfuls of blue cheese slaw. Close bun and serve immediately.

Pile it high and dig in — that first bite is a symphony of crunch, heat, and creamy coolness. The slaw adds a crisp, tangy contrast that makes every mouthful addictive. For a twist, swap the brioche for a soft potato roll or add pickled jalapeños for extra kick.

Herbed Oven-Fried Chicken with Roasted Garlic Green Beans

Crispy, golden chicken without the deep fry? Yes, please. This herbed oven-fried chicken gets its crunch from a parmesan-herb panko crust, while roasted garlic green beans make the perfect one-pan side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1 lb fresh green beans, trimmed
• 4 cloves garlic, minced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Spray rack with nonstick spray.
2. In a shallow bowl, combine panko, Parmesan, thyme, oregano, parsley, garlic powder, salt, and pepper.
3. Pat chicken thighs dry with paper towels. Dip each thigh into buttermilk, letting excess drip off, then coat in panko mixture, pressing firmly to adhere.
4. Place coated chicken on the wire rack. Drizzle or spray with 1 tablespoon olive oil for extra crispiness.
5. In a separate bowl, toss green beans with remaining 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper.
6. Scatter green beans around the chicken on the baking sheet, keeping them in a single layer.
7. Bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F and green beans are tender-tip: flip green beans halfway through for even roasting.
8. Let chicken rest on the rack for 5 minutes before serving (this locks in juices). Tip: use a meat thermometer for accuracy—no more guessing!
9. Tip: For ultimate crunch, spray chicken with cooking spray again after 10 minutes of baking.

Not only is this meal lighter than classic fried chicken, but the garlicky green beans absorb all those savory drips from the pan. Serve it with a squeeze of lemon or a dollop of honey-mustard for a pop of brightness.

Honey-Butter Fried Chicken with Smoked Macaroni and Cheese

Best fried chicken you'll ever make—crispy, sticky, and kissed with honey butter. Paired with smoky, creamy mac and cheese, this is the ultimate comfort food showdown.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 1 cup buttermilk
• 1 lb chicken thighs
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 cup honey
• 4 tbsp unsalted butter
• Vegetable oil for frying
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1 cup shredded smoked gouda cheese
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, soak chicken thighs in buttermilk for at least 30 minutes (up to overnight) to tenderize.
2. In a shallow dish, whisk together 1 cup flour, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, and 1/2 tsp cayenne.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess.
4. Heat 1/2 inch vegetable oil in a large skillet to 350°F (use a thermometer for accuracy).
5. Fry chicken in batches, 6-8 minutes per side, until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
6. While chicken fries, cook macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
7. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute, stirring constantly.
8. Slowly whisk in 2 cups milk. Bring to a gentle simmer and cook 2 minutes until thickened.
9. Reduce heat to low. Stir in cheddar, smoked gouda, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp pepper until smooth and melted.
10. Stir the cooked macaroni into the cheese sauce. Keep warm over low heat.
11. In a small saucepan, combine 1/2 cup honey and 4 tbsp butter. Heat over low, stirring until melted and smooth.
12. Brush the honey-butter glaze generously over each piece of fried chicken. Serve chicken over a bed of smoked mac and cheese.

You'll get that perfect crunch, then the sweet honey-butter finish, all on a bed of smoky, cheesy mac. It's indulgence at its finest—serve it up and watch it disappear.

Lemon Pepper Fried Chicken with Garlic-Parmesan Fries

This lemon pepper fried chicken with garlic-parmesan fries is the ultimate combo. Shallow-fried for that perfect crunch, bright zesty flavor, and cheesy goodness. Ready in under an hour, it's a weeknight win.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken thighs
• 1 cup buttermilk
• 1 tsp lemon zest
• 1 tsp black pepper
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1 tsp lemon pepper seasoning
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• vegetable oil, for frying

For the Fries

• 1 lb frozen french fries (or fresh russet potatoes)
• 3 tbsp grated Parmesan cheese
• 1 tbsp minced garlic
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped

Instructions

1. Marinate chicken: In a medium bowl, whisk together buttermilk, lemon zest, pepper, and salt. Add chicken thighs, turning to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours for more flavor). Tip: Pat chicken dry before marinating for better adherence.
2. Prepare coating: In a shallow dish, combine flour, lemon pepper seasoning, paprika, and garlic powder. Set aside.
3. Dredge chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Place on a wire rack and let rest 5 minutes. Tip: Resting helps coating stick during frying.
4. Shallow fry chicken: In a large heavy-bottomed skillet, heat about 1/2 inch vegetable oil to 350°F. Fry chicken in batches (do not overcrowd) for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel-lined plate.
5. Cook fries: If using frozen fries, bake or fry according to package directions. For fresh fries, cut potatoes into 1/4-inch sticks, soak in cold water 30 minutes, drain, and pat dry. Fry in the same oil (or fresh oil) at 350°F for 4-5 minutes per batch until golden and crisp.
6. Season fries: In a large bowl, combine hot fries with melted butter, minced garlic, Parmesan, and salt. Toss to coat evenly. Tip: Toss immediately while fries are hot for best cheese melt.
7. Serve: Sprinkle fries with chopped parsley. Arrange chicken and fries on a platter. Optionally serve with lemon wedges and extra lemon pepper seasoning.

Make it a meal: the crunchy coating stays on thanks to the buttermilk marinade, and the fries are best eaten right away. Leftovers? Just reheat in the oven to revive the crisp. This duo is a keeper.

Vietnamese-Style Fried Chicken with Pickled Carrot Daikon

Hear the crunch? That’s double-fried Vietnamese-style chicken—crispy, aromatic, and packed with savory-spiced flavor. Pair it with tangy pickled carrot daikon for a punchy, addictive combo.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 lbs chicken drumsticks and thighs
• 1 cup buttermilk
• 2 tbsp fish sauce
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp cayenne
• 1 tsp salt
• 4 cups vegetable oil for frying
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 carrot, julienned
• 1 daikon radish, julienned

Instructions

1. In a bowl, whisk buttermilk, fish sauce, garlic, ginger, and black pepper. Add chicken, cover, and refrigerate 2 hours (or overnight for deeper flavor).
2. While chicken marinates, prepare pickles: in a jar, combine rice vinegar, sugar, and salt; shake until dissolved. Add carrot and daikon; refrigerate at least 30 minutes.
3. For the coating, mix flour, cornstarch, baking powder, paprika, turmeric, cayenne, and 1 tsp salt in a shallow dish.
4. Heat oil in a deep pot to 325°F (keep an instant-read thermometer handy). Don't overcrowd—work in batches.
5. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly. Shake off excess and let rest 5 minutes on a wire rack—this helps coating stick.
6. Fry chicken 6-7 minutes, turning once, until golden but not fully cooked (internal temp ~155°F). Drain on paper towels; let rest 10 minutes (this ensures juicy meat).
7. Increase oil temperature to 375°F. Return chicken to oil and fry 3-4 minutes until deep golden and super crispy. Internal temp should reach 165°F.
8. Drain briefly, then serve immediately with pickled carrot daikon on the side.

Meet the crunch king: shatteringly crispy outside, tender juice-bomb inside. The quick pickles cut through the richness like a tangy, fresh zing. Pile everything onto a bánh mì bun for a next-level sandwich—or just devour straight from the plate.

Peri-Peri Fried Chicken with Grilled Corn and Lime

Zing up your dinner game with this peri-peri fried chicken that brings the heat and a hit of citrus. Paired with smoky grilled corn and a squeeze of lime, it's a backyard bash on a plate.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup buttermilk
• 1/4 cup peri-peri sauce (plus extra for serving)
• 4 chicken drumsticks and 4 chicken thighs (about 2 lbs total)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 4 cups vegetable oil (for frying)
• 4 ears corn, husked
• 2 tbsp unsalted butter, melted
• 1 lime, cut into wedges
• 1/2 tsp salt
• 1/2 tsp chili powder

Instructions

1. In a large bowl, whisk together buttermilk and peri-peri sauce. Add chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours or overnight. (Tip: For deeper flavor, marinate overnight.)
2. In a shallow dish, whisk together flour, cornstarch, salt, pepper, and smoked paprika. Remove chicken from marinade, letting excess drip off, then dredge each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack and let rest 10 minutes. (Tip: Resting helps the coating stick better.)
3. Pour oil into a heavy-bottomed pot to a depth of 2 inches. Heat over medium-high to 350°F. Fry chicken in batches (don't crowd) for 12-14 minutes, turning once, until golden brown and internal temp reaches 165°F. Drain on paper towels. (Tip: Use a thermometer to maintain oil temp.)
4. While chicken fries, preheat grill or grill pan to medium-high. Brush corn with melted butter. Grill corn, turning occasionally, until charred in spots, about 8-10 minutes. Squeeze lime wedges over corn and sprinkle with salt and chili powder.
5. Serve fried chicken with grilled corn and extra peri-peri sauce for dipping.

Just picture it: crunchy, juicy chicken with a spicy kick, paired with sweet charred corn brightened by lime. Drizzle extra peri-peri sauce on top for a fiery finish.

Low-Carb Almond Flour Fried Chicken with Cauliflower Mash (Keto)

Skip the carb coma. Swapping flour for almond flour gives you that golden crunch without the guilt. Pair with creamy cauliflower mash for a keto dinner that actually delivers.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup almond flour
• 2 large eggs
• 1 1/2 tsp salt, divided
• 3/4 tsp black pepper, divided
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 cup avocado oil
• 1 medium head cauliflower, cut into florets (about 4 cups)
• 2 tbsp unsalted butter
• 2 oz cream cheese, softened

Instructions

1. In a shallow bowl, whisk eggs until frothy.
2. In another shallow bowl, combine almond flour, 1 tsp salt, 1/2 tsp pepper, paprika, and garlic powder.
3. Pat chicken thighs dry with paper towels.
4. Dredge each thigh in the almond flour mixture, then dip in egg (letting excess drip off), then coat again in almond flour mixture, pressing gently to adhere. (Tip: Use one hand for dry mix and the other for wet to avoid clumpy fingers.)
5. Heat avocado oil in a large heavy skillet over medium-high heat until shimmering (about 350°F). Carefully place chicken in a single layer, leaving space between pieces.
6. Cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack. (Tip: Don't crowd the pan or flip too early — it breaks the crust.)
7. While chicken cooks, place cauliflower florets in a microwave-safe bowl, add 2 tbsp water, cover, and microwave on high for 8 minutes until fork-tender. (Tip: Squeeze out excess moisture with a clean towel for smoother mash.)
8. Drain cauliflower well. Transfer to a food processor. Add butter, cream cheese, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Pulse until smooth and creamy. (Tip: For extra fluff, add a splash of heavy cream.)
9. Serve fried chicken over a mound of cauliflower mash. Garnish with fresh parsley or a sprinkle of paprika.

Zesty, crunchy, and utterly satisfying — this keto fried chicken proves you don't need flour for flavor. The creamy mash is the perfect canvas for a drizzle of hot honey or a side of garlic butter green beans.

Smoky Paprika Fried Chicken with Charred Brussels Sprouts

Brace for the crunchiest, smokiest fried chicken of your life. This one-skillet wonder delivers crackling skin and tender meat, with charred Brussels sprouts that soak up all that paprika goodness. Ready in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 2 tbsp smoked paprika
• 1 1/2 tsp kosher salt (divided)
• 1 1/2 tsp black pepper (divided)
• Vegetable oil, for frying (about 1 cup)
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil

Instructions

1. In a shallow dish, whisk together flour, 1 tbsp smoked paprika, 1/2 tsp salt, and 1/2 tsp pepper.
2. Pat chicken thighs dry with paper towels.
3. Season chicken on all sides with the remaining 1 tbsp smoked paprika, 1/2 tsp salt, and 1/2 tsp pepper.
4. Pour buttermilk into a second shallow dish.
5. Dip each seasoned thigh into buttermilk, turning to coat. Let excess drip off.
6. Dredge the buttermilk-coated thighs in the flour mixture, pressing gently to adhere. Shake off any excess.
7. Heat 1/2 inch vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). (Tip: Maintaining oil temperature is key for crispy coating.)
8. Carefully place chicken thighs skin-side down into the hot oil, working in batches to avoid crowding. Fry for 5-6 minutes until the skin is deep golden brown.
9. Flip the chicken and cook for another 5-6 minutes, until the internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to drain and rest. (Tip: Resting on a rack keeps the bottom crispy.)
10. Toss Brussels sprouts with olive oil, the remaining 1/2 tsp salt, and remaining 1/2 tsp pepper.
11. Carefully pour off all but 2 tablespoons of the frying oil from the skillet. (Tip: Reserve the flavorful oil for the sprouts.)
12. Add Brussels sprouts cut-side down in a single layer. Cook over medium-high heat without moving for 3-4 minutes until deeply charred. (Tip: Don't stir – let them caramelize undisturbed.)
13. Toss the sprouts and cook for another 1-2 minutes until tender-crisp.
14. Serve the fried chicken immediately with the charred Brussels sprouts.

One bite and you'll be hooked on that smoky-crunchy combo. Serve on a pile of creamy coleslaw for a full southern-inspired meal. Or just eat it straight off the skillet – no judgment.

Conclusion

So there you have it—18 unbeatable combos to bring your fried chicken game home. I can’t wait for you to try these pairings and find your new favorite. Drop a comment below and tell me which one you’re making first, then share this roundup on Pinterest to spread the crispy love!

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