This comforting plate of crispy fried chicken paired with creamy mashed potatoes is the ultimate soul-satisfying meal. The chicken is seasoned to perfection, coated in a spiced flour blend, and fried until golden and crunchy. The mashed potatoes are whipped until smooth, enriched with butter and cream, and finished with a well of melted butter and a sprinkle of fresh chives and cracked black pepper. It’s a dish that brings warmth, nostalgia, and indulgence to the table—perfect for family dinners, weekend feasts, or when you simply crave something hearty and homemade.
INGREDIENTS:
For the Fried Chicken:
- 1 kg bone-in chicken pieces (drumsticks, thighs, wings)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional for heat)
- Oil for deep frying
For the Mashed Potatoes:
- 4 large potatoes (Yukon Gold or Russet), peeled and cubed
- ½ cup whole milk or cream
- ¼ cup unsalted butter (plus more for topping)
- Salt to taste
- Freshly cracked black pepper
- 2 tbsp chopped fresh chives
INSTRUCTIONS:
Step 1: Marinate the Chicken Place the chicken pieces in a bowl and pour over the buttermilk. Cover and refrigerate for at least 2 hours or overnight. This tenderizes the meat and infuses it with flavor.
Step 2: Prepare the Mashed Potatoes Boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot. Add butter and warm milk or cream. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
Step 3: Coat the Chicken In a large bowl, mix flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne. Remove chicken from marinade and dredge each piece in the flour mixture, pressing firmly to coat. Let rest for 10 minutes to set the crust.
Step 4: Fry the Chicken Heat oil in a deep skillet or fryer to 175°C (350°F). Fry chicken in batches, turning occasionally, until golden brown and cooked through—about 12–15 minutes depending on size. Drain on a wire rack or paper towels.
Step 5: Plate the Dish Spoon mashed potatoes onto a plate and create a small well in the center. Drop in a pat of butter and let it melt into the creamy mash. Sprinkle with chopped chives and cracked black pepper. Add a few pieces of crispy fried chicken alongside.
Narrative Notes & Variations: This dish is all about balance—crispy, juicy chicken meets velvety, buttery potatoes. You can customize the seasoning blend with herbs like thyme or rosemary, or add grated cheese to the mash for extra richness. For a Pakistani twist, marinate the chicken with yogurt, garlic, and garam masala, and serve with green chutney on the side.
