Description
Crispy Southern “Fried Chicken and Mashed Potatoes” deliver comfort on a plate, blending classic American flavors with homestyle charm. Golden chicken meets creamy potatoes, creating a satisfying meal that welcomes families around the dinner table with delicious warmth.
Ingredients
Scale
Chicken and Meat:
- 4 chicken pieces (whole or cut)
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
Coating and Breading:
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
Mashed Potatoes:
- 4 large potatoes
- 1/2 cup milk
- 4 tbsp butter
- 1/4 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat chicken pieces dry with paper towels to remove excess moisture, ensuring a crispy exterior.
- Combine salt, black pepper, and paprika in a bowl, then thoroughly season chicken on all sides.
- Whisk eggs in a separate bowl, then mix buttermilk to create a rich marinade for the chicken.
- Dredge seasoned chicken in buttermilk mixture, allowing excess to drip off.
- Prepare flour coating by mixing all-purpose flour with garlic and onion powders in a wide, shallow dish.
- Carefully coat marinated chicken in seasoned flour, pressing gently to ensure even, thick coverage.
- Heat oil in a deep skillet or fryer to 350°F, maintaining consistent temperature for even cooking.
- Gently lower coated chicken pieces into hot oil, avoiding overcrowding the pan.
- Fry chicken for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Remove chicken and drain on wire rack or paper towels to retain crispiness.
- Peel and quarter potatoes, then rinse under cold water to remove excess starch.
- Boil potatoes in salted water for 15-20 minutes until fork-tender and easily mashed.
- Drain potatoes thoroughly and return to hot pot to evaporate remaining moisture.
- Mash potatoes using a ricer or masher, gradually incorporating warm milk and melted butter.
- Fold in heavy cream, salt, and black pepper, whipping until smooth and creamy.
- Serve hot fried chicken alongside fluffy mashed potatoes, garnishing as desired.
Notes
- Use bone-in chicken pieces for more flavor and juiciness, ensuring a tender and succulent result.
- Allow chicken to marinate in buttermilk mixture for at least 2 hours or overnight to enhance tenderness and infuse deeper flavor profiles.
- Create a gluten-free version by substituting all-purpose flour with rice flour or cornstarch for crispy coating.
- Control oil temperature precisely with a digital thermometer to prevent burning and achieve consistent golden-brown crispiness.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg