Step 1: Marinate the Chicken
- Prepare Chicken: In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 1 hour, preferably overnight. This step tenderizes the chicken and adds flavor.
Step 2: Prepare the Coating
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Step 3: Coat the Chicken
- Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating evenly. Shake off any excess flour and place the coated chicken on a wire rack. Let it sit for about 15 minutes to help the coating adhere.
Step 4: Cook the Mashed Potatoes
- Boil Potatoes: While the chicken rests, peel and chop the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
- Mash Potatoes: Drain the potatoes and return them to the pot. Add the butter, milk, and sour cream (if using). Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm until serving.
Step 5: Fry the Chicken
- Heat Oil: In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a bit of flour into it; if it sizzles, it’s ready.
- Fry Chicken: Carefully add the chicken pieces to the hot oil, skin side down. Fry in batches to avoid overcrowding the pan. Cook for 10-12 minutes on one side, then flip and cook for another 8-10 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain Chicken: Once cooked, transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.
Step 6: Serve
- Plate the Dish: Serve the fried chicken alongside a generous helping of creamy mashed potatoes. Garnish the potatoes with fresh chives or parsley if desired.
Pro Tips for Success
- Use Bone-In Chicken: Bone-in, skin-on chicken tends to stay juicier and more flavorful during frying compared to boneless cuts.
- Double Dredge for Extra Crispiness: For a thicker coating, you can dip the chicken back into the buttermilk and then back into the flour mixture before frying.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it drops too low, the chicken will absorb more oil and become greasy; if too high, the coating will burn before the chicken cooks through.
Variations to Try
- Spicy Fried Chicken: Add hot sauce to the buttermilk marinade for a spicy kick.
- Herb Mashed Potatoes: Incorporate minced garlic or roasted garlic into the mashed potatoes for added flavor.
- Gravy Option: Make a simple gravy by whisking together pan drippings, flour, and chicken broth after frying the chicken.
Conclusion
This Fried Chicken and Mashed Potatoes recipe delivers comfort food at its finest. The crispy, flavorful chicken pairs perfectly with creamy, buttery mashed potatoes, making it an irresistible meal. Enjoy sharing this hearty dish with your loved ones and savor every delicious bite!
Feel free to adjust this recipe to suit your taste, and enjoy the delightful results!