Ingredients:
For the Fried Chicken Legs:
6 chicken drumsticks
2 cups buttermilk
1 teaspoon hot sauce (optional)
1 1/2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
For the Creamy Mashed Potatoes:
2 lbs (900 g) russet or Yukon gold potatoes, peeled and cubed
1/2 cup heavy cream
4 tablespoons unsalted butter
1/4 cup sour cream
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Directions:
Prepare the Chicken: In a large bowl, mix buttermilk and hot sauce. Add the chicken drumsticks, ensuring they’re fully coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.
Prepare the Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.
Mash the Potatoes: Add heavy cream, butter, and sour cream to the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm until serving.
Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each drumstick in the seasoned flour, pressing to coat well.
Carefully fry the chicken in batches for 10-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Drain on a paper towel-lined plate.
Serve the crispy fried chicken legs alongside the creamy mashed potatoes. Garnish with fresh herbs if desired.
Prep Time: 15 minutes (plus marination time)
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: 520 kcal per serving
Servings: 4 servings
