Enjoy a hearty meal by pairing the crispy fried chicken with golden fries and a creamy, tangy macaroni salad. This combination provides a delightful contrast of textures and flavors: the crunchiness of the chicken and fries complements the smooth, rich macaroni salad, creating a satisfying and comforting meal perfect for any occasion.
Fried Chicken, Fries, and Macaroni Salad Recipe
Fried Chicken
Ingredients:
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions:
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Dredge: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed skillet or deep fryer until it is about 2 inches deep. Heat the oil to 350°F (175°C).
- Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour mixture, ensuring each piece is well coated. Shake off any excess flour.
- Fry the Chicken: Carefully place the chicken pieces in the hot oil, being cautious not to overcrowd the skillet. Fry the chicken for 15-18 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should be 165°F/74°C).
- Drain and Serve: Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.
Fries
Ingredients:
- 4 large russet potatoes
- Vegetable oil for frying
- Salt, to taste
Instructions:
- Prepare the Potatoes: Peel and cut the potatoes into thin, even strips.
- Soak the Potatoes: Place the potato strips in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and make them crispier.
- Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the Potatoes: Remove the potatoes from the water and pat them dry with a towel. Fry the potatoes in batches, for about 3-4 minutes until they are golden and crisp.
- Drain and Season: Remove the fries from the oil and drain on paper towels. Immediately season with salt. Serve hot.
Macaroni Salad
Ingredients:
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
Instructions:
- Cook the Macaroni: Cook the macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Combine Ingredients: Add the cooked macaroni, celery, red onion, sweet pickle relish, and chopped eggs to the bowl with the dressing. Stir until well combined.
- Chill and Serve: Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld. Serve cold.
