Ingredients
For the Fried Chicken:
- 4 chicken thighs or drumsticks (bone-in, skin-on)
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- Vegetable oil, for frying
For the Creamy Mashed Potatoes:
- 4 large russet potatoes, peeled and cut into chunks
- 1/2 cup whole milk (warm)
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
- Optional: 2 tablespoons sour cream or cream cheese for extra creaminess
Instructions
Prepare the Fried Chicken:
- In a large bowl, combine the chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- In another bowl, add the flour with a pinch of salt and pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat (about 350°F / 175°C).
- Remove the chicken from the buttermilk mixture, letting the excess drip off, then dredge thoroughly in the flour until well-coated.
- Carefully place the chicken pieces in the hot oil. Fry in batches to avoid overcrowding. Cook about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
- Drain the fried chicken on a wire rack or paper towels.
Prepare the Creamy Mashed Potatoes:
- Place the peeled and chopped potatoes into a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork (about 15-20 minutes).
- Drain the potatoes well and return them to the pot.
- Add the butter and warm milk. Mash with a potato masher or hand mixer until smooth and creamy.
- Stir in sour cream or cream cheese if using, and season with salt and pepper to taste.
Serve:
Plate the fried chicken alongside a generous scoop of creamy mashed potatoes. Optionally, add some gravy, steamed veggies, or a fresh salad to complete the meal.
Would you like me to help you with a gravy recipe or maybe a side dish idea to pair with this?