15 Sides That Go So Well With Fried Chicken

Fried chicken dinner — this is a crowd pleaser like no other. There’s a reason that fast food fried chicken joints sell their chicken by the bucket. But let’s keep in mind that the only thing better than fried chicken for dinner (or lunch) is a perfectly rounded-out meal complete with sides that also make us swoon, and that are a great foil to that crispy, juicy, well-spiced meat. You don’t need us to make a list of greats for you, because you already know what they are; but these are the tried-and-true recipes that we lean on when we want everything to be just as crave-worthy as that fried chicken. Just save us a drumstick.

Everyone needs a good slaw recipe in their back pocket. It makes for fabulous eating on the side of a fried chicken or barbecue dinner, of course, but it also does double-duty as the only topping you need if you turn your meal into a sandwich, full of freshness, crunch, and tang. This one, from Tyler Florence, couldn’t be simpler, and gets more complex as it sits, in a truly ideal recipe.

Cornbread provides relief from heat, a break from spices, and just a wonderful vehicle for butter, honey, hot sauce, and everything else good at the fried chicken dinner. Making it in a skillet gives it such an evocative look, but also holds the heat, keeping it warm for a long time. Ree uses a combination of buttermilk and shortening for seriously tender cornbread.

Though collard greens with pork are a classic, you typically come across ones that cook for a long time, low and slow. This is an expressway to those same notes but in a fraction of the time. The bacon adds salty hits that really complement the veg.

If you’ve already got the fryer going, why not add in those last-of-the-season tomatoes? Trisha Yearwood amps up their zip with a vinegared pepper dipping sauce (which you’ll also want to dip your chicken into). A combination of cornmeal and panko on the tomatoes produces an exceptional crust.

This is a best-of-breed recipe, that stays true to form but keeps it easy and reliable. Buttery, crunchy breadcrumbs make for the only topping you need. There are those recipes that mix up the cheese blends, but you really can’t go wrong with sharp Cheddar.

That combination of molasses and mustard creates the ideal richness and tang necessary to doctor up a can of pork and beans. Actually baking the baked beans yields a super-dark top that adds an unctuous layer to the flavors. If you have any leftovers, they will taste even better second-day.

Biscuits might be the only food that could steal a little bit of the thunder of fried chicken. So flaky, warm and tender, ideal with butter and/or honey. These are so simple, but such a smart recipe; that couple of folds of the dough yields wonderful flaky layers. If you have kids coming, double the recipe, because these will disappear fast.

There are a lot of pasta salads out there, but when fried chicken is involved, you want a good, old-fashioned macaroni salad. The difference? There’s nothing Italian about this; it’s just a combination of elbows with the crunch of celery and onion, a little sweet and a little tangy.

There was a time when no picnic, potluck or barbecue was complete without the deviled eggs. We’d like to get back to that time. These are truly deviled, with hot sauce adding heat. Smoked paprika brings a lot of flavor to the iconic garnish.

Kardea Brown’s salad is just all about refreshment. But this is a salad that won’t wilt in the heat; in fact, it benefits from a sit time, when the red onion will mellow out but also infuse everything else in the salad bowl. With a salad this juicy and refreshing, you’ll keep coming back to bites.

When it’s cornbread that can almost be eaten like a pudding, that’s the beauty of spoonbread. This does complement fried chicken, but we also love it even for a breakfast. A little quick tomato salad on the side goes well with all of the above.

Sunny Anderson brings a touch of New Orleans with her easy red beans and rice. These are enhanced with a ham hock and andouille, decidedly a meat eater’s version of rice and beans. It’s a serious element of luxury to include this in an already rich meaty meal.

Bobby Flay brings a refreshing salad that brings bursting sweetness and irresistible crunch. Lime and orange juice layer on their citrusy brightness. Fresh mint makes an ideal garnish.

Buttermilk yields a tender, dairy-infused mashed potato that all other mashed potatoes are measured against. Ina’s take is super-straightforward, using boiling potatoes and some extra butter, of course. Gravy is a great go-with, but these are tasty enough that you also won’t miss it if eating them plain.