Fried chicken quarter potato wedges

Frying up a delicious meal of chicken quarters and potato wedges is a hearty, comforting way to enjoy a classic combo of protein and carbs. The key to perfect fried chicken is in the seasoning and the crispness of the skin, while the potato wedges should be crispy on the outside and fluffy on the inside. Here’s how you can make this savory meal at home.


For the Fried Chicken:

  • 4 chicken quarters (legs and thighs)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil, for frying

For the Potato Wedges:

  • 4 large potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


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