Description
This classic Fried Chicken and Mashed Potatoes recipe is the ultimate comfort food! Crispy, juicy chicken paired with creamy, buttery mashed potatoes makes for a hearty and satisfying meal that’s perfect for any occasion.
Ingredients
Scale
For the Fried Chicken:
- 4 bone-in chicken thighs and drumsticks (or boneless if preferred)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- Vegetable oil (for frying)
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and chopped
- ½ cup unsalted butter
- ½ cup heavy cream (or milk)
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
- For the Fried Chicken:
- Marinate the chicken: In a large bowl, pour the buttermilk over the chicken pieces. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Prepare the dredge: In another large bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
- Heat the oil: In a large skillet or deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C).
- Dredge the chicken: Remove the chicken from the buttermilk and dredge it in the seasoned flour, making sure to coat each piece well. Shake off any excess flour.
- Fry the chicken: Carefully place the chicken in the hot oil, frying in batches if necessary. Fry for 10-12 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Transfer the chicken to a wire rack or paper towel-lined plate to drain.
- For the Mashed Potatoes:
- Cook the potatoes: In a large pot, cover the chopped potatoes with cold water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
- Serve:
- Plate it up: Serve the crispy fried chicken alongside the creamy mashed potatoes. Garnish with fresh parsley for a touch of color.
Notes
- For extra crispy chicken, double-dip the chicken in buttermilk and flour before frying.
- Serve with gravy or a side of coleslaw for a complete Southern-style meal.
- Prep Time: 15 mins
- Cook Time: 35 minutes
- Category: main course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece of chicken and 1/4 of mashed potatoes
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg