FRIED CHICKEN AND MASHED POTATOES

 

 

 

 

 

INGREDIENTS

For the Fried Chicken:

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
2 cups buttermilk
1 teaspoon hot sauce (optional)
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
Vegetable oil, for frying
For the Mashed Potatoes:

2 pounds Yukon Gold potatoes, peeled and diced
1/2 cup unsalted butter
1/2 cup heavy cream (or milk)
2 cloves garlic, minced (optional)
Salt and black pepper, to taste

INSTRUCTIONS

1. Marinate the Chicken:

In a large bowl, mix buttermilk and hot sauce (if using). Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Coating:

In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
3. Heat the Oil:

In a large cast-iron skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F.
4. Fry the Chicken:

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to ensure an even coating.
Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Drain on paper towels.
5. Make the Mashed Potatoes:

Boil potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
Drain and return potatoes to the pot. Add butter, heavy cream, garlic (if using), salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
6. Serve:

Plate the fried chicken alongside a generous scoop of mashed potatoes. Garnish with fresh parsley if desired.
This hearty meal is guaranteed to satisfy! Pair it with gravy, a side of green beans, or coleslaw for a full Southern-style feast.