Planning a fried chicken dinner? The crispy, juicy bird is the star, but the right sides turn it into a memorable meal. This list covers 10 classic and creative accompaniments—from tangy slaws and buttery biscuits to mac and cheese and collard greens—with specific details on what makes each one work. Whether you’re cooking for a casual weeknight or a big gathering, these ideas will help you build a balanced, satisfying plate.
Buttermilk Coleslaw
A crisp, tangy slaw cuts through the richness of fried chicken beautifully. Toss shredded green cabbage and carrots with a dressing of buttermilk, mayonnaise, a splash of apple cider vinegar, and a pinch of sugar. Let it chill for at least 30 minutes before serving—the cabbage softens slightly while staying crunchy, and the flavors meld. For extra bite, add a handful of thinly sliced red onion or a few celery seeds.
Fluffy Buttermilk Biscuits
Warm, flaky biscuits are the perfect vehicle for sopping up gravy or honey. Use cold butter and buttermilk to create steam pockets that make the biscuits rise tall and tender. Brush the tops with melted butter right out of the oven for a golden, glossy finish. Serve them fresh—they lose their magic within a few hours, so make them just before the chicken comes out of the fryer.
Creamy Mac and Cheese
A rich, creamy mac and cheese balances the savory crunch of fried chicken. Use a blend of sharp cheddar and Gruyère for depth, and cook the pasta just shy of al dente so it finishes in the sauce. Stir in a little cream cheese or American cheese for extra silkiness that won’t separate. Top with buttery breadcrumbs and broil until golden for a crunchy contrast.
Collard Greens with Smoked Turkey
Slow-simmered collard greens add a smoky, earthy note that pairs well with crispy chicken. Sauté onions and garlic, add chopped collards, chicken broth, and a smoked turkey wing or ham hock, then simmer for about an hour until tender. A splash of hot sauce or vinegar at the end brightens the greens and cuts the richness. This side is traditional in Southern fried chicken spreads and brings a savory, slightly bitter counterpoint.
Mashed Potatoes with Gravy
Creamy mashed potatoes are a comforting classic that soaks up every bit of pan gravy. Use Yukon Gold potatoes for their buttery texture, and mash with warm milk and butter—never cold, or they’ll turn gluey. For the gravy, use the drippings from the fried chicken (or a store-bought rotisserie chicken) with flour, chicken stock, and a splash of cream. Season generously with black pepper and serve hot.
Sweet Cornbread
Sweet, moist cornbread offers a pleasant contrast to the savory chicken. Use a mix of cornmeal and flour, plus buttermilk and a little honey or sugar for tenderness. Bake it in a preheated cast-iron skillet to get a crispy, golden crust. Serve it warm with butter and a drizzle of honey—it’s also great for soaking up extra gravy or hot sauce.
Pickled Vegetables
Bright, acidic pickles—like cucumbers, carrots, and red onions—refresh the palate between bites of fried food. Quick-pickle them in a mixture of vinegar, sugar, salt, and spices like dill or mustard seeds for just 30 minutes. The crunch and tang cut through the oil and salt, making each bite of chicken taste new again. These are especially good if you’re serving spicy fried chicken.
Green Bean Casserole
A creamy green bean casserole with crispy fried onions is a holiday favorite that works year-round. Use fresh or frozen green beans (not canned) for better texture, and make a quick mushroom cream sauce from scratch. Top with crispy fried onions or shallots and bake until bubbly. The earthy mushrooms and crunchy topping echo the fried theme without competing with the chicken.
Baked Mac and Cheese with Bacon
For a more indulgent twist, add crispy bacon and a breadcrumb crust to your mac and cheese. Cook bacon until crisp, crumble it into the cheese sauce, and top with panko mixed with melted butter. The smoky, salty bacon enhances the cheesy richness, while the crunchy topping adds texture. This version is hearty enough to be a main dish but shines as a side.
Simple Green Salad with Lemon Vinaigrette
A light, crisp salad with a tangy lemon vinaigrette provides a fresh, acidic counterpoint to fried chicken. Use a mix of arugula, romaine, or butter lettuce, and toss with shaved Parmesan, cucumber, and a simple dressing of lemon juice, olive oil, Dijon mustard, and a touch of honey. The bright acidity cleanses the palate, making it a smart choice if you’re serving multiple heavy sides.
How to Choose
When picking sides, think about balance: you want a mix of textures (crunchy, creamy, soft), temperatures (hot, room temp, cold), and flavors (tangy, sweet, savory). If your chicken is spicy, go for cooling sides like coleslaw or mashed potatoes. If it’s classic, you can be more adventurous with pickled vegetables or collard greens. Also consider your cooking time—some sides like biscuits and mac and cheese require oven time, while slaw and pickles are make-ahead. For a crowd, choose a few that can sit at room temperature without losing quality.
Frequently Asked Questions
Can I make these sides ahead of time? Yes—coleslaw, pickles, and salad dressing can be made a day ahead. Mac and cheese and casseroles can be assembled ahead and baked just before serving. Biscuits and cornbread are best fresh, but you can reheat them briefly.
What if I don’t have buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. It won’t be as thick, but it works for biscuits and dressings.
How do I keep fried chicken crispy when serving with sides? Keep the chicken on a wire rack over a baking sheet in a low oven (200°F / 95°C) while you finish the sides. Avoid covering it with foil, which traps steam and softens the crust.
Can I make a vegetarian version of this dinner? Absolutely—swap the fried chicken for fried tofu or tempeh, and choose sides like mac and cheese, cornbread, and slaw. Just ensure any gravy is made with vegetable stock.
What’s the best way to reheat leftover sides? Reheat creamy sides like mac and cheese in the oven at 350°F (175°C) with a splash of milk to restore creaminess. Biscuits can be warmed in a toaster oven. Slaw and pickles are best served cold, straight from the fridge.
How long can I keep leftovers? Store all leftovers in the refrigerator within 2 hours of cooking. Most cooked sides keep for 3-4 days. Reheat fried chicken in an air fryer or oven at 375°F (190°C) for 10-15 minutes to crisp it back up.
Final Thoughts
A fried chicken dinner is all about building a plate that satisfies every craving—crunchy, creamy, tangy, and sweet. Mix and match these sides to suit your taste and occasion, from a quick weeknight meal to a festive spread. The best combination is one that makes you happy, so don’t be afraid to experiment.
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