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!
Ingredients
Scale
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
Instructions
Marinate the Chicken:
- Place the chicken in a large bowl.
- Pour the buttermilk over the chicken, then add garlic powder, onion powder, paprika, and cayenne pepper.
- Toss to coat, cover, and refrigerate for at least 2 hours or overnight for the best flavor.
Prepare the Mashed Potatoes:
- Boil the cubed potatoes in salted water for 15-20 minutes until fork-tender.
- Drain and return them to the pot.
- Add the butter and cream, then mash until smooth and creamy.
- Season with salt and black pepper to taste.
Coat the Chicken:
- In a large bowl, mix flour, salt, and black pepper.
- Remove the chicken from the buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture, pressing to coat well.
- Let the coated chicken rest for 5 minutes to help the breading set.
Fry the Chicken:
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the chicken in batches for 12-15 minutes, turning halfway through, until golden brown and crispy.
- Ensure the internal temperature reaches 165°F (74°C).
- 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