✔ Updated · 41 sides: potatoes, veggies, slaws, breads + desserts
Fried chicken is on the table, so now the fun part: what goes next to it. Here are 41 sides I love with it, from creamy mashed potatoes and coleslaw to collard greens, biscuits and a sweet finish.
The best sides for fried chicken are mashed potatoes with gravy, coleslaw, mac and cheese, Southern green beans, collard greens, potato salad, corn on the cob, baked beans and buttermilk biscuits. Aim for balance: one creamy or starchy side, one fresh or tangy side like slaw, and a vegetable.
- Classic: mashed potatoes and gravy + coleslaw.
- Southern supper: mac and cheese, collard greens, biscuits.
- Picnic: potato salad, baked beans, corn on the cob.
- Lighter: cucumber salad or roasted broccoli.
Potato Sides for Fried Chicken
Potatoes and fried chicken are the classic plate. Pick one creamy and one crispy and you can't go wrong.
1. Creamy Mashed Potatoes
Buttery, fluffy mash with a well of gravy in the middle. The side most of us picture next to a drumstick.
Get the recipe →2. KFC-Style Mashed Potatoes and Gravy
Extra-smooth mashed potatoes topped with peppery brown gravy, just like the bucket-meal side.
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3. Classic Potato Salad
Cold, creamy and tangy with egg, celery and mustard. Make it the night before so the flavors settle in.
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4. Seasoned Potato Wedges
Thick wedges with a crisp, peppery coating, baked or fried. Great for dunking in gravy or ranch.
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5. French Fries
Thin, salty, double-fried fries. Fried chicken and fries is a combo that never gets old.
Get the recipe →6. Cajun Fries
Crispy fries tossed in a spicy Cajun seasoning blend. A natural partner for spicy Louisiana-style chicken.
Get the recipe →7. Sweet Potato Casserole
Soft, sweet mashed sweet potatoes under a pecan or marshmallow topping. Lovely with salty, crunchy chicken.
Get the recipe →8. Herbed Smashed Potatoes
Boiled baby potatoes smashed flat, brushed with butter and roasted until crisp, then showered with parsley and chives.
Southern Vegetable Sides
A green or a vegetable balances all that crunch. These are the Southern classics that show up at every fried chicken supper.
9. Southern Green Beans
Green beans simmered low and slow with onion and a little bacon until soft, savory and silky.
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10. Collard Greens
Greens braised with bacon, onion and broth until tender, with a splash of vinegar. Save the pot liquor for dunking cornbread.
11. Fried Green Tomatoes
Firm green tomato slices in a cornmeal crust, fried golden. Tangy inside, crunchy outside.
12. Fried Okra
Bite-size okra coated in seasoned cornmeal and fried crisp. Addictive like popcorn, not slimy at all.
13. Corn on the Cob
Sweet buttered corn, boiled or grilled. Simple, cheerful and a summer cookout must with fried chicken.
Get the recipe →14. Southern Creamed Corn
Fresh corn cooked down in butter and a little cream until thick and sweet. Spoonable comfort.
15. Succotash
Corn, lima beans and peppers sautéed in butter. Colorful, quick and a nice light change from heavier sides.
16. Yellow Squash Casserole
Tender squash baked with cheese and a buttery cracker topping. A potluck favorite across the South.
17. Glazed Baby Carrots
Baby carrots cooked in butter and brown sugar until glossy. Kids eat these without being asked twice.
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18. Fried Pickles
Tangy pickle chips in a crispy batter with ranch for dipping. Sharp and salty against rich chicken.
Get the recipe →19. Garlic Roasted Broccoli
Broccoli florets roasted at high heat with olive oil and garlic until the edges char. A fresh, lighter plate partner.
Salads and Slaws
Something cold and crunchy cuts the richness of fried chicken. Most of these can be made ahead, too.
20. Creamy Coleslaw
Finely chopped cabbage and carrot in a sweet, tangy dressing. If I had to pick one side, it's this.
Get the recipe →21. Vinegar Coleslaw
A mayo-free slaw with cider vinegar, a little sugar and celery seed. Bright, crisp and great for picnics.
22. Black-Eyed Pea Salad
Black-eyed peas with peppers, tomatoes and red onion in a zesty vinaigrette. Hearty, colorful and make-ahead friendly.
23. Cherry Tomato Salad
Halved cherry tomatoes with fresh herbs, olive oil and a pinch of salt. Five minutes, big flavor.
24. Cucumber and Onion Salad
Thin cucumbers and onions marinated in vinegar, sugar and black pepper. Cool, crisp and very old-school Southern.
25. Farmers Market Orzo Salad
Orzo pasta with zucchini, squash, tomatoes, basil and mozzarella in a lemony dressing. Good warm or cold.
26. Macaroni Salad
Elbow pasta in a creamy, tangy dressing with celery and onion. A cookout classic beside a platter of chicken.
27. Broccoli Salad
Raw broccoli, bacon, red onion, cranberries and sunflower seeds in a sweet creamy dressing. Crunchy in every bite.
Comfort Classics
For a full Sunday-supper spread. These are rich, so pair one with a salad or slaw.
28. Baked Mac and Cheese
Creamy, cheesy macaroni baked until golden and bubbling at the edges. Pure comfort next to crispy chicken.
Get the recipe →29. Stovetop Mac and Cheese
A quick, saucy mac and cheese made in one pot, like the fast-food side. Ready in about 20 minutes.
Get the recipe →30. Baked Beans
Sweet, smoky, saucy beans baked low and slow. A picnic must alongside cold fried chicken.
31. Red Beans and Rice
Creamy, slow-simmered red beans with sausage and Cajun spice over rice. A Louisiana-style match for spicy chicken.
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32. Brown Gravy
Peppery brown gravy for pouring over chicken, mashed potatoes and biscuits. Make a double batch.
Get the recipe →33. Onion Rings
Thick onion rings in a crunchy coating. A fun, crispy side when you're going all in on fried food night.
Get the recipe →34. Hush Puppies
Little fried cornmeal fritters with onion, crisp outside and fluffy inside. A Southern fish-fry staple that loves chicken too.
Breads and Biscuits
Something to mop up gravy and honey. Biscuits are the classic, but cornbread and waffles have their fans.
35. Buttermilk Biscuits
Tall, flaky biscuits brushed with butter. Split one and add a drizzle of honey for the perfect bite.
Get the recipe →36. Flaky Butter Biscuits
Rich, salty, buttery biscuits with crisp golden tops and pull-apart layers. Made for fried chicken.
Get the recipe →37. Skillet Cornbread
Golden, crumbly cornbread with crisp edges from a hot cast-iron pan. Serve with butter and honey.
Get the recipe →38. Waffles
Crisp waffles with maple syrup turn fried chicken into chicken and waffles, a sweet-salty brunch favorite.
Get the recipe →Desserts to Finish
Fried chicken suppers end with something sweet and fruity. These three are Southern favorites.
39. Banana Pudding
Layers of vanilla pudding, wafers and sliced bananas topped with cream. Make it ahead and chill.
Get the recipe →40. Peach Cobbler
Juicy peaches under a golden, buttery cake topping. Serve warm with a scoop of vanilla ice cream.
Get the recipe →41. Strawberry Shortcake
Sweet biscuits split and piled with sugared strawberries and whipped cream. Light enough after a big meal.
Get the recipe →How to Choose Sides for Fried Chicken
Fried chicken is rich, salty and crunchy, so the best plate has contrast. I go by a simple rule: one creamy or starchy side, one fresh or tangy side and something green. Mashed potatoes, coleslaw and green beans is the classic for a reason.
For a picnic, choose sides that are good cold, like potato salad, macaroni salad, coleslaw and baked beans. For Sunday supper, go warm and cozy with mac and cheese, gravy, collard greens and biscuits.
| Occasion | Best sides |
|---|---|
| Weeknight dinner | Mashed potatoes, green beans, coleslaw |
| Sunday supper | Mac and cheese, collard greens, biscuits and gravy |
| Picnic or cookout | Potato salad, baked beans, corn on the cob, vinegar slaw |
| Spicy chicken | Red beans and rice, coleslaw, Cajun fries |
| Lighter plate | Cucumber salad, roasted broccoli, cherry tomato salad |
Keep Fried Chicken Safe and Crispy
Fry chicken until the thickest part reads 165°F (74°C) on an instant-read thermometer, including bone-in pieces near the bone. Don't leave fried chicken or creamy sides like potato salad and coleslaw out for more than 2 hours (1 hour on a hot day over 90°F). Reheat leftover chicken in a 375°F oven or air fryer until it's 165°F and crisp again.
Make It a Full Fried Chicken Dinner
Need the chicken too? Try my Cracker Barrel fried chicken, KFC original recipe chicken or crispy KFC chicken tenders. Planning another meal? Browse our BBQ sides, sides for ribs and potato side dishes.
Frequently Asked Questions
What is the most popular side dish for fried chicken?
Mashed potatoes with gravy and coleslaw are the most classic sides for fried chicken, followed closely by mac and cheese, biscuits and green beans. Creamy coleslaw is especially popular because its cool, tangy crunch balances the rich, salty chicken.
What vegetables go well with fried chicken?
Southern green beans, collard greens, corn on the cob, fried okra and glazed carrots are classics. For something lighter, try roasted broccoli, a cucumber and onion salad or a cherry tomato salad. A vegetable with a bit of acidity or crunch cuts through the fried coating.
What sides go with fried chicken for a picnic?
Choose sides that taste good cold or at room temperature: potato salad, macaroni salad, coleslaw, baked beans, deviled eggs, corn salad and watermelon. Keep creamy salads in a cooler and don't leave them out for more than 2 hours, or 1 hour above 90°F.
How many sides should I serve with fried chicken?
Two or three sides is plenty for a family dinner: a starch, a vegetable and a slaw or salad. For a party or holiday spread, add a bread like biscuits or cornbread and a dessert. Plan about 1/2 to 3/4 cup of each side per person.
What bread goes with fried chicken?
Buttermilk biscuits are the classic choice, best with honey or gravy. Cornbread, dinner rolls and waffles are also great. Chicken and waffles with maple syrup is a sweet-and-salty favorite for brunch.
