Searching for the Best Side Dishes for Fried Chicken? Check out our favorite fried chicken sides, including fluffy mashed potatoes, our famous fritters, and no-fuss flavor-packed veggies and salads.
Fried chicken is one of our favorite ways to enjoy chicken. What's better than perfectly crispy skin and a tender, juicy inside? We love to make fried chicken with potatoes and veggies, for fried chicken sliders or in a sandwich.
Below we've rounded up 25 sides that pair deliciously with fried chicken so you know exactly what to make for your next fried chicken dinner or lunch.
If you are looking for a unique fried chicken recipe, try our crunchy Chicken Katsu! Chicken Katsu (Japanese Chicken Cutlet) is a golden brown chicken cutlet that makes a great lunch or a weeknight dinner. It is commonly served with a rich tonkatsu sauce and sometimes a squeeze of lemon.
1. Miso Mashed Potatoes
2. Elotes Style Corn with Furikake
3. Bacon Cheddar Hasselback Potatoes
4. Healthy Corn and Zucchini Fritters
5. Healthy Greek Yogurt Coleslaw
6. 10-Minute Sautéed Broccolini
7. Gluten Free Mochi Waffles
8. Spicy Hot Honey Sauce
9. Pear and Prosciutto Rocket Salad
10. Pan Fried Potatoes with Herbs
11. Animal Style Fries (In-N-Out Copycat)
12. Roasted Asparagus with Parmesan
13. Zesty Italian Pasta Salad
14. Make Fried Chicken Sliders
15. Spicy Cajun Fries
16. Creamy Parmesan Polenta
17. Roasted Brussel Sprouts with Pancetta
18. Furikake and Lemon Shishito Peppers
19. Simple and Easy Egg Salad
20. Jalapeño Cheddar Cornbread with Miso
21. Greek Yogurt Ranch Dressing
22. Parmesan Truffle Fries with Truffle Aioli
23. Spicy Kani Salad
24. Asian Coleslaw with Honey Sesame Dressing
25. Roasted Honeynut Squash
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25 Best Side Dishes for Fried Chicken
- 1 Skillet
- Boil Potatoes - In a large pot, bring salted water to a rolling boil. Add peeled potatoes to the water and cook for 20-25 minutes or until tender.3 lb Yukon gold potatoes peeled
- Make miso butter - While the potatoes are boiling, place 3 tablespoon butter and olive oil in a sauce pan on low heat. Once the butter has slightly melted, add the garlic, sage, and half and half. Once the garlic softens, stir in miso paste until it becomes homogeneous. Remove sage leaves.3 tablespoon olive oil, 6 tablespoon butter, 3 garlic cloves, 3-5 sage leaves, 1 cup half and half, 1 tablespoon miso paste
- Strain and mash potatoes - Once the potatoes are cooked, strain them and place them back in the pot. Use a potato masher or an electric beater to mash the potatoes.
- Add miso mixture - Slowly add the miso milk mixture and salt and pepper to taste into the potatoes and blend until creamy.kosher salt or sea salt, Fresh ground pepper
- Drizzle butter - In a small sauce pan, melt remaining 3 tablespoon butter. Top the potatoes with butter and serve.
- *Use minced sage leaves for a stronger sage flavor or use whole sage leaves to later be removed for a more subtle sage flavor.
- **We recommend white miso (shiro miso) or yellow miso (awairo miso) for miso mashed potatoes. White miso has a sweet and subtle miso flavor, and yellow miso is slightly stronger in umami flavor. You can use red miso (miso), but note that the flavor is much stronger than white and yellow miso. We prefer Hikari miso paste because it is high-quality yet affordable.
- Refrigerate leftover miso mashed potatoes in an air-tight container for up to 3 days. Reheat leftover miso mashed potatoes in a pan or dutch oven on the stove over low heat or microwave them in a microwave safe container until hot.
- Leave the potato skins on to make your mashed potatoes crunchy.
- When adding salt to taste, add it slowly. Miso adds a rich savory flavor so you won’t need much salt.