Ingredients:
For the Fried Chicken:
4 bone-in chicken thighs (or drumsticks)
2 cups buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups all-purpose flour
1/2 tsp cayenne pepper (optional for heat)
Vegetable oil (for frying)
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and chopped
1/2 cup unsalted butter
1/2 cup whole milk or heavy cream
Salt and pepper to taste
Fresh parsley (for garnish)
Instructions:
For the Fried Chicken:
Marinate the Chicken:
In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces and marinate for at least 1 hour (or overnight for best results).
Prepare the Flour Coating:
In a shallow dish, combine the flour, cayenne pepper (if using), and a pinch of salt and pepper.
Coat the Chicken:
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Let the chicken sit for a few minutes to allow the coating to adhere.
Fry the Chicken:
Heat about 1-2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and crispy and the internal temperature reaches 165°F (75°C). Drain on paper towels.
For the Mashed Potatoes:
Boil the Potatoes:
In a large pot, bring salted water to a boil. Add the potatoes and cook for 15-20 minutes until tender. Drain and return to the pot.
Mash the Potatoes:
Add butter, milk (or heavy cream), salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
Serve:
Assemble the Plate:
Serve the crispy fried chicken alongside a generous portion of mashed potatoes. Garnish with fresh parsley and enjoy!
Helpful Tips:
Extra Crispy: For an extra crispy coating, double-dip the chicken by dredging it in the buttermilk again
