Crispy Fried Chicken, Parmesan Smashed Potatoes and Creamy Cucumber Salad

Now that’s a summer menu! :)   Fried chicken…one of the quintessential American summer foods…I like to make mine full of herbs and spices, and “double dipped” for extra crispness. The Parmesan smashed potatoes make a delicious addition to the chicken, and the salad…the salad is something my mom used to make all time during the summer months…cool, creamy, crunchy and simple….a nice alternative to coleslaw.

chicken and potatoes

Crispy Fried Chicken:


2 pounds (1 kilo) chicken parts (skin on, bone in)
1 quart buttermilk
sea salt
garlic powder
2 cups flour
2 tablespoons garlic powder
2 tablespoons onion flakes
1 tablespoon thyme
1 tablespoon oregano
1 teaspoon rubbed sage
1-2 teaspoons paprika
salt and pepper
oil for frying


Combine seasonings and buttermilk in a large bowl.
Place chicken pieces in the buttermilk mixture.
Cover and refrigerate several hours.
Combine flour and remaining ingredients (except oil) in a deep plate.
Dredge chicken pieces in flour mixture, then buttermilk mixture, then again in the flour mixture.
Reserve on a plate and repeat with remaining chicken pieces.
Heat enough oil (medium heat) in a deep, heavy bottomed skillet to come halfway up the chicken.
Preheat oven to 375ºF (190ºC).
Carefully add chicken pieces to hot oil (skin side down), taking care not to overcrowd.
Fry about 10 minutes per side, or until juices run clear (reducing heat if necessary).
Drain on paper towels, then place chicken on a baking sheet and place in the oven.


Parmesan Smashed Potatoes:


4-6 potatoes, skin on, well washed
1 container plain yogurt (6 ounce, 125 grams)
1/2 cup milk
1/3 cup butter
roasted garlic to taste
onion flakes to taste
1/2 cup freshly grated Parmesan cheese
chopped parsley


In a fairly large pot, bring potatoes to a boil.
Cover and reduce heat to medium-low.
Cook 45 minutes, or until the potato easily falls when a knife is inserted in the center.
Drain and add remaining ingredients.
Smash using a potato masher, breaking up the skin and combining the ingredients thoroughly.

cucumber salad

Creamy Cucumber Salad:

1-2 large cucumbers (to yield about 3 cups)
1 medium onion
3 tablespoons mayo or Greek yogurt
1/4 cup milk
2 tablespoons dill
garlic powder to taste
salt and pepper


Soak cucumbers (sliced) and onions (sliced) in salted water for 2 hours (this reduces bitterness).
In a large bowl, whisk together mayo/yogurt, milk and seasonings until smooth.
Add cucumbers and toss to combine.
Allow to rest in refrigerator at least 1 hour and serve.

10 Responses to “Crispy Fried Chicken, Parmesan Smashed Potatoes and Creamy Cucumber Salad”

  1. I love the way you always have the “full meal deal”. The entire meal is layed out for you to prepare. Looks like a delicious menu Nikki!

  2. That cucumber salad looks heavenly

  3. Thank you, Valli and Flutter! :D

  4. The chicken looks great and everywhere I see that the double-dipping is the key.

  5. Hi Peter, thank you so much! :) I definitely notice the difference with the double dip. ;) :)

  6. Nikki, WHY do you torment us this way? And why do I foolishly check out your site between breakfast and lunch? lmao! drooooling…

  7. Oh, L…tormenting is my favorite. LMAO Thank you, sweet pea! :D

  8. very interesting. i’m adding in RSS Reader

  9. Hi Melina, thank you! :)

  10. Would like to print out, but it will print 14 pages — not gonna do it.

Talk to me, baby!


  • Archives

  • Meta

  • blogging with purpose
    Thank you, Amy and Gaga!

    arte e pico award
    Thank you, Bellini Valli, Diva and Elle!

    Thank you, Valli, Elle, Giz and Psychgrad!

    nice matters
    Thank you, Elly!

    rockin blogger chick
    Thank you, Bellini Valli!