Description
The Ultimate Crispy Chicken Meal combines perfectly seasoned, crispy fried chicken with a side of flavorful mashed potatoes and a fresh salad. This dish is a family favorite, offering a satisfying balance of crispy, tender chicken with creamy sides.
Ingredients
Scale
For the Crispy Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 2 large eggs
- 1/4 cup buttermilk (optional for extra crunch)
- Vegetable oil, for frying
For the Mashed Potatoes:
- 4 medium russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup milk
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Salad:
- 2 cups mixed salad greens (e.g., spinach, arugula, and lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Prepare the crispy chicken:
a. In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper.
b. In another bowl, whisk the eggs and buttermilk together.
c. Dip each chicken piece into the egg mixture, then coat it generously with the flour mixture, pressing to ensure it’s evenly coated.
d. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
e. Fry the chicken pieces in batches for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C). Set aside on paper towels to drain excess oil. - Prepare the mashed potatoes:
a. Bring a pot of salted water to a boil and add the cubed potatoes. Cook for 15-20 minutes, or until tender.
b. Drain the potatoes and return them to the pot.
c. Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. - Prepare the salad:
a. In a large bowl, toss together the mixed greens, tomatoes, cucumber, and red onion.
b. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss again to combine. - Assemble the meal:
a. Serve the crispy chicken alongside the mashed potatoes and salad. Garnish the potatoes with fresh parsley if desired.
Notes
- For an extra crispy crust, double-dip the chicken in the egg and flour mixture.
- You can substitute the buttermilk with regular milk if you don’t have buttermilk on hand.
- For a lighter version, consider baking the chicken in the oven instead of frying.
- Add your favorite dressing to the salad for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (1 piece of chicken, 1/4 mashed potatoes, and salad)
- Calories: 600 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg