Chef notes
I grew up watching this fried chicken being made, step by step, by my grandmother, soeaking in the care and tradition behind it. And Dooky Chase’s has the best fried chicken! It’s more than just a meal; it’s a family-style dish where everyone gets a piece and shares the same delicious bite without worrying about portions. It’s just pure joy around the table.
Potato salad is special. Everyone has that one family member who makes it just right and theirs always hits differently. That’s why people can be hesitant to try someone else’s. But for me, potato salad is a chance to make it personal. Each layer is an opportunity to add your own touch, using what’s accessible or just what you prefer. The result is a dish that’s deeply satisfying and always the perfect side.
Technique tip: To see if the oil is hot enough, sprinkle in a little flour and look for a rapid boil; when you see that, drop in the larger chicken pieces first (breasts and thighs); then when you start to remove, take the smaller pieces out first out first (wings and legs) and the larger pieces last. Most importantly, don’t overcrowd the pot!
Swap option: To make this dish gluten-free, substitute regular flour with rice flour.
