Cold Fried Chicken Salad

Cold Fried Chicken Salad with Japanese Sweet Potatoes: The Ultimate Summer Dish

It might sound unusual at first—who enjoys cold fried chicken? But hear us out: have you actually tried cold fried chicken salad? Much like cold pizza, there's something unexpectedly addictive about cold, crispy chicken, especially on a hot summer day. When the weather turns sweltering and the idea of a hot meal is too much, this refreshing and hearty salad becomes the perfect solution.

This recipe is a hybrid of potato salad and chicken salad, combining the best of both worlds into one irresistible dish. Made with crispy fried chicken, sweet and fluffy Japanese sweet potatoes, crunchy pickles, and aromatic veggies, all tied together with a zippy, creamy dressing, it’s satisfying, flavorful, and surprisingly refreshing. Whether you're meal prepping, hosting a picnic, or just avoiding turning on the oven, this is the cold chicken salad recipe you’ll want in rotation. And with your favorite Forge To Table knife in hand, prep is a breeze!

What’s the Best Fried Chicken for This Salad?

Homemade is ideal, but don’t overlook the convenience and bold flavor of fast food fried chicken. For this salad, Popeyes spicy bone-in chicken is our top choice. Known for its Louisiana-style seasoning, Popeyes delivers ultra-crispy skin, juicy meat, and a spicy Southern kick that pairs beautifully with the sweetness of roasted Japanese sweet potatoes. We recommend using a spicy 4-piece bone-in order to maximize flavor and texture.

Speaking of which, bone-in chicken has a major edge over boneless. As it cooks, the bone helps retain moisture and infuses the meat with rich flavor thanks to marrow and collagen. The result? A juicier bite and a superior texture, especially when fried. If you're debating boneless vs. bone-in fried chicken for salads or meal prep—go bone-in for authenticity and unbeatable taste.

Why Japanese Sweet Potatoes Make This Salad Shine

Instead of the usual orange-fleshed sweet potatoes, this recipe calls for Japanese sweet potatoes (satsumaimo). Their naturally sweet, chestnut-like flavor and dense, creamy texture add depth and contrast to the spicy chicken. Once roasted, they develop a caramelized, honey-like sweetness that makes them a standout ingredient in both savory and sweet dishes—and they’re the perfect match for crispy fried chicken in this salad.

Crunch and Tang: The Finishing Touches

After you've got your fried chicken and sweet potatoes ready, it's time to build flavor with chopped pickles, minced red onion, and celery for that classic crunch. The dressing is what ties it all together: a bold blend of Kewpie mayo (or Duke’s), sour cream, mustard, fermented hot sauce, and lemon juice. It’s tangy, creamy, and packed with umami. Mix it all in a large bowl, garnish with fresh scallions, and your cold fried chicken and sweet potato salad is good to go!

Whether you’re eating it for lunch, packing it for a picnic, or serving it at a summer BBQ, this is a recipe worth bookmarking. Cold fried chicken salad with Japanese sweet potatoes: a little unconventional, totally delicious, and perfect for summer.

Cold Fried Chicken Salad

Your new go-to picnic salad is here! Whether the fried chicken is homemade leftovers or from your favorite chicken restaurant, this salad is sure to please. Part potato salad, part chicken salad, fully addictive!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

• 1 pound Japanese sweet potato (2-3 each), peeled and cut into 1-inch cubes

• ½ cup Kewpie mayo

• ⅓ cup sour cream

• 3 tablespoons Dijon mustard

• 3 tablespoons Sriracha or another fermented hot sauce

• ¼ cup pickles, chopped

• ¼ cup celery, minced

• ¼ cup red onion, minced

• ½ teaspoon freshly ground black pepper, or more, to taste

• 1 tablespoon lemon juice, freshly squeezed (½ lemon)

• 4 pieces of leftover fried chicken, pulled off the bone into bite-sized pieces (~3 cups)

• 2 tablespoons scallions, thinly sliced, for garnish

Directions:

1. SWEET POTATO. Bring a small pot of salted water to a boil. Simmer sweet potato until cooked through, about 10-12 minutes. Drain and spread on a plate to let cool completely.

2. DRESSING. Meanwhile, in a medium bowl, combine the Kewpie mayo, sour cream, mustard, fermented hot sauce, chopped pickles, minced celery, minced red onion, black pepper, and lemon juice. Mix well to combine and set aside.

3. ASSEMBLE. In a large serving bowl, combine cooked sweet potato, pulled fried chicken, and prepared dressing. Fold to combine. Garnish with sliced scallions. Enjoy!

Chef’s Notes:

• We used Popeye's spicy 4-piece combo, but feel free to try it with homemade chicken, Jolibee, Korean Fried Chicken, or more!

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