Southern Fried Chicken with Creamy Mashed Potatoes Recipe

Southern Fried Chicken with Creamy Mashed Potatoes Recipe

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This soul-warming Southern Fried Chicken with Creamy Mashed Potatoes and Gravy is a comfort food classic that never goes out of style. Crispy, golden-brown chicken tenders are seasoned to perfection and fried until irresistibly crunchy, while the mashed potatoes are whipped to a velvety smoothness with butter and cream. A rich, savory gravy ties everything together, making each bite a harmonious blend of textures and flavors. Whether served for a family dinner or a weekend indulgence, this dish delivers satisfaction and nostalgia in every forkful. The contrast between the crisp chicken and the soft, buttery potatoes is what makes this pairing so iconic—and utterly crave-worthy.

INGREDIENTS:

🧄 For the Fried Chicken:

  • 1 lb chicken tenders or boneless chicken breasts, sliced
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • Vegetable oil for frying

🥔 For the Mashed Potatoes:

  • 2 lbs russet or Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • ½ cup whole milk or heavy cream
  • Salt to taste
  • Black pepper to taste
  • Chopped chives for garnish

🍗 For the Gravy:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Marinate the Chicken: Place the chicken tenders in a bowl and cover with buttermilk. Let them marinate for at least 1 hour, or overnight in the fridge for deeper flavor and tenderness.
  2. Prepare the Coating: In a separate bowl, mix flour with paprika, garlic powder, onion powder, salt, and pepper. This seasoned flour gives the chicken its signature Southern crust.
  3. Heat the Oil: Pour vegetable oil into a deep skillet or fryer and heat to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
  4. Dredge and Fry: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to coat. Fry in batches for 6–8 minutes until golden and crispy. Drain on paper towels.
  5. Make the Mashed Potatoes: Boil peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot. Add butter and milk or cream, then mash until smooth and creamy. Season with salt and pepper. Spoon into a bowl, make a small well in the center, and add a pat of butter. Sprinkle with chives and black pepper.
  6. Prepare the Gravy: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until golden. Slowly add chicken broth, whisking constantly to avoid lumps. Simmer until thickened, about 5 minutes. Season with salt and pepper.
  7. Assemble the Dish: Plate a generous scoop of mashed potatoes and nestle a few pieces of fried chicken beside it. Drizzle gravy over the potatoes or serve it on the side. Garnish with extra chives if desired.

Serving Suggestions & Variations:

  • Add a side of coleslaw or cornbread for a full Southern spread.
  • Spice up the chicken with cayenne or hot sauce in the marinade.
  • Use roasted garlic in the mashed potatoes for extra depth.
  • Swap chicken broth for beef broth in the gravy for a richer flavor.

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