Crispy Fried Chicken with Creamy Mashed Potatoes – A Classic Comfort Meal

There’s nothing quite like the combination of crispy fried chicken and creamy mashed potatoes. This dish is one of my all-time favorites, bringing together rich, golden-brown chicken with soft, buttery mashed potatoes for the ultimate comfort food experience. Whether you’re making this for a family dinner or a special occasion, it’s a meal that never fails to impress.

Why This Recipe Works

The secret to perfect fried chicken is the buttermilk marinade. It tenderizes the meat while infusing it with a deep, flavorful seasoning blend. Coated in a crispy, golden crust, every bite is juicy and packed with flavor. Paired with smooth and creamy mashed potatoes, this meal is a classic for a reason.

I love how versatile this recipe is. You can keep it simple or dress it up with sides like coleslaw, gravy, or sautéed greens. No matter how you serve it, this dish always delivers on taste and satisfaction.

A Perfect Blend of Textures and Flavors

• Crispy & Juicy Chicken – The buttermilk soak ensures the chicken stays moist, while the seasoned flour coating gives it a crunchy, golden crust.
• Buttery & Smooth Mashed Potatoes – Creamy, rich, and perfectly seasoned, they complement the crispy chicken beautifully.
• Balanced Seasoning – A mix of garlic, onion powder, paprika, and black pepper gives the dish depth and warmth without overpowering the natural flavors

Ingredients for Fried Chicken and Mashed Potatoes

For the Fried Chicken:

• 4 bone-in, skin-on chicken thighs – Juicy and flavorful, they stay moist during frying.
• 4 bone-in, skin-on chicken drumsticks – A great option for crispy, easy-to-eat pieces.
• 2 cups buttermilk – Tenderizes the chicken and enhances flavor.
• 2 teaspoons garlic powder – Adds a deep, savory taste.
• 2 teaspoons onion powder – Enhances the seasoning blend.
• 2 teaspoons paprika – Gives a rich, smoky flavor and a golden color.
• 1 teaspoon cayenne pepper (optional) – Adds a little heat for those who like a spicy kick.
• 2 cups all-purpose flour – Forms the crispy, golden crust.
• 1 tablespoon salt – Essential for flavor balance.
• 1 teaspoon black pepper – Adds warmth and depth.
• Vegetable oil – For deep frying; use an oil with a high smoke point like peanut or canola.

For the Mashed Potatoes:

• 2 lbs russet potatoes, peeled and cubed – Perfect for fluffy, smooth mashed potatoes.
• 1/2 cup unsalted butter – Adds rich, creamy texture.
• 1 cup heavy cream or milk – Creates the perfect consistency.
• Salt and black pepper to taste – Simple seasonings that make a big difference.

How to Make Fried Chicken and Mashed Potatoes

Step 1: Marinate the Chicken

1. Place the chicken thighs and drumsticks in a large bowl.
2. Pour the buttermilk over the chicken, then add garlic powder, onion powder, paprika, and cayenne pepper.
3. Toss to coat well, cover, and refrigerate for at least 2 hours (overnight for best flavor).

Step 2: Prepare the Mashed Potatoes

1. Bring a large pot of salted water to a boil.
2. Add the peeled and cubed potatoes, and cook for 15-20 minutes until fork-tender.
3. Drain and return the potatoes to the pot.
4. Add butter and cream, then mash until smooth and creamy.
5. Season with salt and black pepper to taste.

Step 3: Coat the Chicken

1. In a large bowl, whisk together flour, salt, and black pepper.
2. Remove the chicken from the buttermilk, letting any excess drip off.
3. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.
4. Let the coated chicken rest for 5 minutes to allow the breading to set.

Step 4: Fry the Chicken

1. Heat vegetable oil in a deep skillet to 350°F (175°C).
2. Fry the chicken in batches for 12-15 minutes, turning halfway through, until golden brown and crispy.
3. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
4. Transfer to a wire rack over a baking sheet to keep the chicken crispy.

Step 5: Serve and Enjoy!

• Plate the crispy fried chicken alongside the buttery mashed potatoes.
• Add a drizzle of gravy or a side of coleslaw for extra flavor.

How Long to Cook Fried Chicken and Mashed Potatoes

Cooking times can vary based on the size of the chicken pieces and the texture of the mashed potatoes. Here’s a general guide to ensure everything turns out perfectly:

Fried Chicken Cooking Times:

• Marinating Time – At least 2 hours (overnight for the best flavor and tenderness).
• Coating and Resting Time – About 10 minutes to ensure the breading adheres well.
• Frying Time – 12-15 minutes per batch, flipping halfway through for even cooking.
• Internal Temperature – The thickest part of the chicken should reach 165°F (74°C) for safe consumption.

Mashed Potatoes Cooking Times:

• Boiling Potatoes – 15-20 minutes until fork-tender.
• Mashing & Mixing – 5 minutes to reach a creamy, smooth texture.
• Total Time – 20-25 minutes from start to finish.

How to Store Leftovers

If you have leftovers, they can be stored properly and reheated while maintaining their delicious texture.

For Fried Chicken:

• Refrigerator – Store in an airtight container for up to 3 days.
• Freezer – Wrap each piece tightly and store in a freezer-safe container for up to 2 months.
• Reheating – Reheat in an oven at 375°F (190°C) for 10-12 minutes to keep the skin crispy. Avoid microwaving, as it can make the chicken soggy.

For Mashed Potatoes:

• Refrigerator – Store in a sealed container for up to 4 days.
• Freezer – Mashed potatoes can be frozen for up to 1 month in an airtight container.
• Reheating – Warm on the stovetop over low heat, stirring in a splash of milk or butter to restore the creaminess.

Tips for Perfect Fried Chicken and Mashed Potatoes

Want to make sure your dish is flavorful, crispy, and perfectly creamy every time? Follow these pro tips:

For the Crispiest Fried Chicken:

• Let the breading set – Allowing the coated chicken to rest before frying helps the crust stick better.
• Maintain oil temperature – Keep the frying oil at 350°F (175°C) to ensure an even, crispy crust.
• Use a wire rack – Placing fried chicken on a wire rack instead of paper towels prevents sogginess.

For the Creamiest Mashed Potatoes:

• Use warm butter and cream – Adding them warm prevents the potatoes from cooling down and creates a smoother texture.
• Don’t over-mash – Overworking the potatoes can make them gluey instead of fluffy.
• Season well – Potatoes need plenty of salt and black pepper to bring out their natural flavor

Crispy Fried Chicken with Creamy Mashed Potatoes – A Classic Comfort Meal

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• Author: Lena Meeli
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

This fried chicken and mashed potatoes recipe delivers the perfect combination of crispy, juicy chicken and rich, buttery mashed potatoes. Whether for a weeknight meal or a special gathering, this dish is always a hit!

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Ingredients

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For the Fried Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 cups buttermilk
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (optional)
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying

For the Mashed Potatoes:

• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1 cup heavy cream or milk
• Salt and black pepper to taste

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Instructions

Marinate the Chicken:

1. Place the chicken in a large bowl.
2. Pour the buttermilk over the chicken, then add garlic powder, onion powder, paprika, and cayenne pepper.
3. Toss to coat, cover, and refrigerate for at least 2 hours or overnight for the best flavor.

Prepare the Mashed Potatoes:

1. Boil the cubed potatoes in salted water for 15-20 minutes until fork-tender.
2. Drain and return them to the pot.
3. Add the butter and cream, then mash until smooth and creamy.
4. Season with salt and black pepper to taste.

Coat the Chicken:

1. In a large bowl, mix flour, salt, and black pepper.
2. Remove the chicken from the buttermilk, letting excess drip off.
3. Dredge each piece in the flour mixture, pressing to coat well.
4. Let the coated chicken rest for 5 minutes to help the breading set.

Fry the Chicken:

1. Heat vegetable oil in a deep skillet to 350°F (175°C).
2. Fry the chicken in batches for 12-15 minutes, turning halfway through, until golden brown and crispy.
3. Ensure the internal temperature reaches 165°F (74°C).
4. Remove and drain on a wire rack over a baking sheet to keep crispy.

Serve:

• Serve the crispy fried chicken with the creamy mashed potatoes.
• Add gravy or coleslaw for an extra delicious touch

Notes

• For extra crispiness, let the breaded chicken sit for a few minutes before frying.
• To bake instead of fry, place coated chicken on a wire rack over a baking sheet, spray with oil, and bake at 400°F (200°C) for 40-45 minutes.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat fried chicken in the oven at 375°F (190°C) for 10-12 minutes to keep it crispy

• Prep Time: 20 minutes (plus marinating)
• Cook Time: 45 minutes

Frequently Asked Questions 

1. How Do I Make Sure My Fried Chicken is Extra Crispy?

To achieve perfectly crispy fried chicken, follow these key steps:

• Double-coat the chicken – After dredging it in flour, let it sit for a few minutes and coat it again for an extra crispy crust.
• Use a wire rack – Instead of placing the chicken on paper towels, place it on a wire rack to keep the bottom crispy.
• Fry at the right temperature – The oil should be at 350°F (175°C). If it’s too hot, the outside will burn before the inside is cooked. If it’s too low, the chicken will absorb too much oil and become greasy.

2. Can I Bake the Chicken Instead of Frying?

Yes! If you prefer a healthier version, you can bake the chicken:

• Preheat the oven to 400°F (200°C).
• Place the coated chicken on a greased wire rack over a baking sheet.
• Lightly spray with cooking oil to help crisp up the coating.
• Bake for 40-45 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).

3. How Can I Make the Mashed Potatoes Creamier?

For extra creamy mashed potatoes:

• Use warm heavy cream or milk instead of cold liquid to prevent cooling the potatoes.
• Add more butter for a rich, velvety texture.
• Use a potato ricer or food mill instead of a hand masher for the smoothest consistency.

4. What Are Some Good Side Dishes to Serve With This Meal?

While fried chicken and mashed potatoes are a perfect pairing, here are some other great sides to complement the meal:

• Gravy – A classic choice to drizzle over the potatoes and chicken.
• Coleslaw – A crunchy, tangy side that balances the richness of the dish.
• Steamed Vegetables – A light and nutritious option to add color and freshness.
• Biscuits or Cornbread – Soft, buttery, and perfect for soaking up extra gravy.