Fried Chicken and Mashed Potatoes Recipe
If there’s one beloved classic that always brings a smile to my face, it’s Fried Chicken and Mashed Potatoes. There’s just something utterly satisfying about the irresistible crunch of seasoned chicken paired with a mountain of creamy, buttery potatoes. This is comfort food at its absolute finest: simple, unpretentious, and downright delicious. Today, I’m going to walk you through every flavorful step of making this quintessential duo, perfect for a cozy family dinner, a weekend treat, or just about any time you want to wrap yourself in a warm, nostalgic hug.
Ingredients You’ll Need
This recipe keeps it classic, using only essential ingredients that let every element shine. Each component has a role to play—building flavor, creating crave-worthy texture, or adding a touch of color. Gather these up and you’re halfway to an unforgettable meal!
- Chicken (4 bone-in, skin-on thighs and 4 drumsticks): Opt for bone-in pieces for juicy, flavorful fried chicken and mashed potatoes.
- Buttermilk (2 cups): Marinating in buttermilk tenderizes the chicken and adds a tangy note.
- Hot Sauce (1 teaspoon, optional): Just a dash for those who like a gentle heat—it perks up the buttermilk beautifully.
- All-purpose Flour (2 cups): The secret to that ultra-crispy, golden crust.
- Paprika (1 teaspoon): Gives the coating color and subtle smoky warmth.
- Garlic Powder (1 teaspoon): For an extra-savory punch in the breading.
- Onion Powder (1 teaspoon): Balances out the garlic with mild sweetness.
- Cayenne Pepper (1/2 teaspoon): A hint of spice that won’t overpower the other flavors.
- Salt and Black Pepper (to taste): Because seasoning is everything, for both the chicken and potatoes.
- Vegetable Oil (for frying): Neutral flavor and high smoke point make this the ideal frying oil.
- Russet Potatoes (2 pounds, peeled and chopped): These mash up fluffiest and soak in all that buttery flavor.
- Butter (4 tablespoons): Nothing beats the rich, creamy taste good butter brings to mashed potatoes.
- Whole Milk (1/2 cup, warm): Warm milk makes the potatoes ultra-smooth and luscious.
How to Make Fried Chicken and Mashed Potatoes
Step 1: Marinate the Chicken
Start by whisking your buttermilk and hot sauce together in a big bowl. Drop your chicken pieces in, making sure each one is luxuriously coated. Cover and let them soak up all that flavor for at least 4 hours—overnight makes them extra tender and deeply seasoned. If you can plan ahead, it’s totally worth the wait!
Step 2: Prepare the Seasoned Flour
In a separate bowl, combine your flour, paprika, garlic powder, onion powder, cayenne, and a generous pinch of salt and black pepper. Give it a good stir. This spicy-salty flour blend is what gives Fried Chicken and Mashed Potatoes their signature crunch and color—don’t skimp on the seasoning!
Step 3: Dredge the Chicken
Lift each chicken piece out of the marinade, letting any excess drip off, and press it firmly into the seasoned flour. Press gently to help the coating really stick, ensuring every nook and cranny gets covered. Want extra crunch? Dip each piece right back in the buttermilk, then re-coat in flour for a double-dip treatment.
Step 4: Fry the Chicken
Pour about 2 inches of vegetable oil into a heavy skillet—cast iron works wonders here—and heat it over medium-high until it hits 350°F. Working in batches (don’t crowd that pan!), fry the chicken for 10 to 12 minutes per side, or until it’s golden brown and the juices run clear. Transfer to a paper towel–lined plate to drain off excess oil. That sizzle as it cooks is music to any home cook’s ears!
Step 5: Make the Mashed Potatoes
While the chicken’s doing its thing, get your potatoes boiling in generously salted water. Once they’re fork-tender, usually in 15 to 20 minutes, drain them and return them to the hot pot. Toss in butter and start mashing, slowly adding warm milk until you get your perfect creamy consistency. Season with salt and pepper to taste—it’s all about personal preference here.
Step 6: Serve and Enjoy
On a big platter (or however you love), pile up those crisped-to-perfection chicken pieces next to a hearty scoop of mashed potatoes. Maybe drizzle some chicken juices or melted butter over the top for good measure. Fried Chicken and Mashed Potatoes have never looked so inviting.
How to Serve Fried Chicken and Mashed Potatoes
Garnishes
Fresh parsley or chives sprinkled over the top instantly brightens up your plate, while a pat of extra butter melting into the mash is downright swoon-worthy. A pinch of flaky sea salt adds lovely crunch. If you’re feeling fancy, a dusting of smoked paprika gives a pop of color and flavor that pairs beautifully with everything else.
Side Dishes
Classic coleslaw or a crisp green salad works wonders as a fresh, tangy foil for the richness of fried chicken and mashed potatoes. Biscuits, cornbread, or even simple steamed green beans round out the meal with irresistible Southern flair. Don’t forget the hot sauce bottle for those who like an extra kick!
Creative Ways to Present
For dinner parties, try stacking a drumstick atop a mound of mashed potatoes for dramatic flair, then drizzle with a tiny stream of gravy or hot honey. Serve in individual bowls for a cozy, rustic presentation. Or go buffet-style—let everyone build their own plate of Fried Chicken and Mashed Potatoes just how they like it.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), cool everything completely before sealing in airtight containers. Store chicken and mashed potatoes separately in the fridge for up to 3 days. Keep in mind, the crisp crust may soften a bit, but the flavor persists.
Freezing
Fried chicken freezes well for up to a month: just arrange pieces on a baking sheet to freeze individually, then transfer to a zip-top bag once firm. Mashed potatoes can be frozen too, though they may need a brisk stir with a splash of milk upon reheating to revive their creaminess.
Reheating
To recapture that crispy magic, reheat chicken in a 375°F oven on a wire rack for about 15 minutes. For the mashed potatoes, warm gently on the stovetop or in the microwave, stirring in a little extra milk or butter if they seem dry. With these tips, yesterday’s Fried Chicken and Mashed Potatoes taste nearly as good as day one.
FAQs
Can I use boneless chicken pieces for this recipe?
Absolutely! While the flavor is deepest with bone-in, skin-on pieces, boneless works in a pinch. Just watch your cooking time—they’ll be ready a bit faster, so check for doneness earlier.
Is it possible to make the mashed potatoes dairy-free?
Yes, you can substitute plant-based butter and non-dairy milk (like oat or almond) for a creamy texture that still feels indulgent. The result is still wonderfully smooth and satisfying alongside your fried chicken and mashed potatoes.
What’s the best oil for frying the chicken?
Vegetable oil is preferred for its high smoke point and neutral flavor, but you can use canola, peanut, or sunflower oil as well. Just avoid olive oil, as its flavor and smoke point aren’t ideal here.
Can I prep the chicken in advance?
Definitely! You can marinate the chicken overnight for maximum flavor, and even dredge and refrigerate it on a rack an hour in advance. Just hold off on frying until right before serving for peak crunchiness.
How do I avoid gluey mashed potatoes?
Be gentle! Mash potatoes by hand rather than with a food processor, which can overwork them and make the texture sticky. Warming your milk before adding prevents gumminess and helps everything blend smoothly.
Final Thoughts
If you’re craving genuine comfort and unbeatable flavor, you absolutely have to try Fried Chicken and Mashed Potatoes. This dish has a heartwarming charm that feels like home on every plate. Grab your skillet, whip your potatoes, and dive in—your family (and your own appetite) will thank you!
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Fried Chicken and Mashed Potatoes Recipe
- Total Time: 55 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a classic and comforting meal with this recipe for crispy fried chicken paired with creamy mashed potatoes. Perfect for a hearty dinner that will satisfy your cravings for Southern comfort food.
Ingredients
For the fried chicken:
- 4 bone-in, skin-on chicken thighs
- 4 drumsticks
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
For the mashed potatoes:
- 2 pounds russet potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup whole milk, warm
- Salt and black pepper to taste
Instructions
- Marinate the chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken and marinate for at least 4 hours or overnight.
- Prepare the flour mixture: In a separate bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Dredge and fry the chicken: Remove chicken from marinade and coat with the flour mixture. Fry in hot oil until golden brown and cooked through.
- Make mashed potatoes: Boil potatoes until tender, then mash with butter and warm milk until creamy. Season with salt and pepper.
- Serve: Enjoy the fried chicken with a side of mashed potatoes.
Notes
- For extra crispy chicken, double-dip in buttermilk and flour mixture.
- Enhance mashed potatoes with cream cheese or roasted garlic for added flavor.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying, Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 pieces chicken with mashed potatoes
- Calories: 710
- Sugar: 2g
- Sodium: 630mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg
