Fried chicken, potato salad and dirty rice

Golden-crusted fried chicken with a spicy kick, served alongside creamy potato salad and aromatic dirty rice. This comforting Southern-inspired feast delivers crispy, juicy perfection on every plate.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

---

This fried chicken recipe contains high levels of protein from the chicken and additional nutrients from the vegetables in the side dishes. However, the deep-frying method, significant fat content from butter and mayonnaise, and relatively high sodium levels from seasonings contribute to the lower health rating.

---

---

Ingredients

For the fried chicken

• hot sauce 3–4 tbsp Franks
• buttermilk 250ml/9fl oz
• chicken 1 whole, jointed
• garlic powder 2 tsp
• onion powder 2 tsp
• thyme 2 tsp dried
• mustard powder 3 tsp
• oregano 2 tsp dried
• plain flour 200g/7oz
• cornflour 100g/3½oz
• salt 2 tsp fine
• black pepper 2 tsp
• smoked paprika 2 tsp
• chilli 1 red, deseeded and finely chopped
• chilli 1 green, deseeded and finely chopped

For the potato salad

• potatoes 3 large, peeled and diced
• mayonnaise 250ml/9fl oz
• white wine vinegar 1 tbsp
• mustard 1 tbsp American
• salt 1 tsp
• white pepper ¼ tsp
• celery 2 stalks, finely chopped
• onion 1, chopped
• eggs 3 hard boiled, roughly chopped
• chicken broth 50–100ml/2–3½fl oz, warm

For the dirty rice

• beef mince 250g/9oz
• pork 250g/9oz minced
• butter 50g/1¾oz unsalted
• onion 1, chopped
• celery 2 sticks, chopped
• garlic 6 cloves, crushed
• pepper 1 green, chopped
• thyme 1 tbsp chopped
• seasoning 2–4 tsp Cajun
• bay leaves 2
• rice 2 packets cooked white
• salt a pinch
• parsley 1 bunch, chopped
• tabasco sauce, for serving

---

Method

Prepare the chicken marinade

1. Preheat your deep fat fryer to 180C. In a large mixing bowl, combine the hot sauce with buttermilk and mix thoroughly. Add the jointed chicken pieces, garlic powder, onion powder, dried thyme, mustard powder, and dried oregano. Toss until the chicken is well coated in this flavourful marinade. Cover the bowl and refrigerate overnight to allow the chicken to absorb all those delicious flavours.

Cook the fried chicken

1. In a clean mixing bowl, combine plain flour and cornflour with salt, black pepper, and smoked paprika. Whisk together to ensure even distribution of seasonings throughout the flour mixture.
2. Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off, then thoroughly coat in the seasoned flour mixture. Ensure each piece is completely covered for that perfect crispy crust.
3. Carefully lower the coated chicken pieces into the preheated deep fat fryer and cook for 8-10 minutes until golden brown and crispy on the outside and the meat is completely cooked through. The internal temperature should reach 75C.
4. While the chicken cooks, mix the finely chopped red and green chillies together in a small bowl and set aside for serving.

Prepare the potato salad

1. Fill a deep pan with generously salted water and bring to a boil. Add the diced potatoes and cook until fork-tender but not mushy. Drain using a strainer and spread out to cool slightly.
2. In a large mixing bowl, combine mayonnaise, white wine vinegar, American mustard, salt, and white pepper. Mix well to create a smooth dressing.
3. Add the cooled potatoes to the dressing along with finely chopped celery, chopped onion, and roughly chopped hard-boiled eggs. Gently fold everything together.
4. Pour in enough warm chicken broth to achieve your desired consistency, making the potato salad creamy but not soggy. Taste and adjust seasoning as needed.

Create the dirty rice

1. Heat a frying pan over medium-high heat and add the butter. Once melted, add both beef and pork mince. Cook for about 10 minutes, breaking up the meat with a wooden spoon until nicely browned and cooked through. Remove the cooked meat from the pan and set aside.
2. In the same pan with the remaining fat, add chopped onions, celery, crushed garlic, and green peppers. Cook for approximately 15 minutes until the vegetables have softened and begun to caramelise.
3. Add the chopped thyme, Cajun seasoning, and bay leaves to the vegetable mixture. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. Return the browned meat to the pan and add the cooked white rice. Mix everything thoroughly to ensure the rice is evenly coated with the seasonings and combined with the meat and vegetables. Taste and add salt if needed.
5. Remove the bay leaves, stir in the chopped parsley, and keep warm until ready to serve.

Serve

1. Arrange the golden fried chicken pieces in a serving bowl and sprinkle with the mixed red and green chillies for added colour and heat.
2. Transfer the potato salad and dirty rice to separate serving bowls.
3. Serve family-style, allowing everyone to help themselves, with the Tabasco sauce on the side for those who enjoy an extra kick with their dirty rice.

---

Suggested Wine Pairing

Majestic: Louis Jadot Mâcon-Villages Chardonnay

This crisp, refreshing Burgundian white offers subtle apple and citrus notes with a gentle hint of oak that perfectly complements the succulent crunch of the fried chicken. Its bright acidity cuts through the richness of the dish while the mineral finish cleanses the palate between bites of the spice-infused poultry creation.

Tesco: Wairau Cove Marlborough Sauvignon Blanc

This zesty New Zealand Sauvignon Blanc delivers vibrant gooseberry and tropical fruit flavours that balance beautifully against the richness of the deep-fried chicken coating. The wine’s herbaceous notes enhance the aromatic herbs in the chicken batter, while its crisp finish helps cleanse the palate after each indulgent mouthful of this golden-crusted delicacy.

Sainsbury’s: Taste the Difference Côtes du Rhône Villages

This medium-bodied red blend offers juicy red fruit flavours with subtle spice and pepper notes that mirror the seasoning in the crispy chicken coating. The smooth tannins work wonderfully alongside the tender poultry, while the wine’s subtle earthiness complements the dirty rice component of this Southern-inspired crispy chicken feast.

---

What can you serve with this

1. Pickled vegetables – The sharp, vinegary tang of pickled cucumbers, okra or green tomatoes provides a refreshing contrast to the rich, crispy fried chicken.
2. Collard greens – These traditional Southern greens, slow-cooked with a hint of smoky bacon, add nutritional balance and their slightly bitter profile complements the savoury fried chicken beautifully.
3. Cornbread – Slightly sweet, crumbly cornbread offers a perfect textural contrast to the crispy chicken and helps soak up the flavourful juices from the dirty rice.
4. Coleslaw – A crisp, creamy coleslaw provides cooling relief against the spice of the fried chicken and adds a fresh crunch to balance the rich meal.
5. Sweet iced tea – This Southern staple beverage cuts through the richness of the fried chicken with its refreshing sweetness and slight tannic bite.

---

Nutri-score Health Check

This fried chicken recipe with potato salad and dirty rice receives a Nutri-Score rating of D (Less healthy). This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Positive Factors

• Chicken provides high-quality protein essential for muscle maintenance and overall health.
• The vegetables in the dirty rice (onions, celery, peppers) and potato salad (celery, onion) contribute essential vitamins and minerals.
• Herbs and spices like thyme, oregano, and paprika offer antioxidant properties without adding calories.
• Eggs in the potato salad provide additional protein and essential nutrients like vitamin D and B12.

Negative Factors

• The deep-frying method significantly increases the calorie and fat content of the chicken.
• High sodium levels from salt, seasonings, and prepared sauces can contribute to hypertension risks.
• The mayonnaise in the potato salad adds substantial saturated fat and calories.
• Butter in the dirty rice contributes additional saturated fat.
• The combination of refined carbohydrates from white rice and potatoes provides limited nutritional benefits compared to whole grain alternatives.