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Super Bowl Spiced Chicken and Potato Salad Recipes

CRUSpicedFriedChicken (1280x724)With Super Bowl XLIX around the corner, here’s a last-minute recipe idea from Chef Erin Zircher from Cru Oyster Bar in Nantucket, MA, for spicy/sweet fried chicken. You can shre this delicious chicken right out of the pan, at room temperature and even cold from the refrigerator. And pair it with Potato salad with yogurt dressing for a complete Game Day Meal.

Recipes courtesy Chef Erin Zircher from Cru Oyster Bar

The salty, spiced and ever so slightly sweet flavors of this recipe always leave people coming back for one more piece.

Spiced Fried Chicken

1 Full Chicken, cut into 8 pieces
2 Cups Buttermilk
2 Tablespoons Baharat Spice Blend
1 Tablespoon Kosher Salt
1/4 Cup Sugar
3 Cups All Purpose Flour
2 Teaspoons Baking Powder

Baharat Spice Blend
1 Tablespoon Dried Mint
1 Teaspoon Aleppo Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1 Teaspoon Ground Nutmeg

Stir the buttermilk with the spice blend, salt and sugar. Place the chicken in a plastic container and toss with the buttermilk brine. Cover and refrigerate for 2 to 6 hours. Bring the chicken to room temperature before frying.

Combine the flour and baking powder in a large bowl. Generously toss each piece of chicken to coat well with the flour. Place on a sheet tray with a cooling rack.

As the chicken rests on the rack to develop a crust, begin to heat a large cast iron skillet with vegetable oil. Fill the skillet with an inch or two of oil. Be very careful not to put too much oil.

Heat the oil to 350 degrees and gently place the chicken into the oil. Being careful not to overcrowd the pan. Cook the pieces 12 to 15 minutes
depending on size. Remove to the clean wire rack to rest as the rest of the chicken finishes cooking.

Potato Salad with Yogurt Dressing
The tangy and slightly smoky dressing is a perfect accompaniment to the Spiced Fried Chicken

3 Pounds Red Skinned Potatoes, scrubbed clean
4 Bay Leaves
1 Pound Green Beans (Haricots Vert), snipped
4 Hard Boiled Eggs, peeled and quartered
1 Bunch Flat Leaf Parsley, picked and washed
1/2 Cup Olive Oil

Yogurt Dressing
1/2 Cup Mayonnaise
1/2 Cup Plain Greek Yogurt, 2% or full fat
1 Tablespoon Lemon Juice
1/2 Teaspoon Smoked Paprika
2 Cloves Garlic, finely chopped

Bring a pot of salted water to a boil. Quickly cook the green beans until they are crisp-tender. Chill them under cool water and set them aside.
Cook potatoes in a large saucepan of boiling salted water with the bay leaves, until just tender – about 30 minutes. Drain potatoes well and then slice them into rounds. Transfer to a large bowl and add the haricots vert, hard boiled eggs, parsley and olive oil. Season with salt and toss very gently.

Arrange the potato salad on a platter and drizzle with the yogurt dressing and additional olive oil.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at