Crispy Fried Chicken with Creamy Potato Salad: A Comforting Feast

In a bowl, mix the buttermilk, garlic powder, paprika, cayenne pepper, salt, and pepper.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated. Let them marinate for at least 30 minutes (or up to overnight).
In a separate bowl, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, coating them evenly.

Fry the Chicken:
Heat vegetable oil in a deep skillet over medium-high heat (about 350°F or 175°C).
Fry the chicken for 10-12 minutes on each side or until golden brown and cooked through.
Remove the chicken from the oil and place on a paper towel to drain. Garnish with fresh rosemary or thyme.

Prepare the Potato Salad:
Boil the diced potatoes in salted water for about 10-12 minutes, until they are fork-tender. Drain and let them cool slightly.
In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, red onion, parsley, salt, and pepper.
Add the boiled potatoes to the dressing and mix gently to coat. Adjust seasoning if needed.

Serve:
Plate the crispy fried chicken alongside the creamy potato salad. Garnish with a sprig of fresh rosemary.
Serve and enjoy this comforting, delicious meal!

Serving and Storage Tips: