Description
Crispy fried chicken breasts paired with creamy, buttery mashed potatoes make a classic, comforting meal that’s perfect for any day of the week. The chicken is marinated in a flavorful buttermilk and egg mixture, coated in a seasoned breadcrumb and flour blend, then fried to golden perfection. Served alongside smooth mashed potatoes enriched with whole milk and butter, this dish balances crunchy and creamy textures for a satisfying experience.
Ingredients
Scale
For the Fried Chicken
- 4 boneless, skinless chicken breasts
- 1 ½ cups vegetable oil (for frying)
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt (for marinade)
- 1 ½ cups all-purpose flour
- ½ cup breadcrumbs (plain or Italian)
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons black pepper
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and cubed
- ½ cup whole milk
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Pound the chicken breasts to about ½ inch thickness to ensure even cooking and tenderness. In a large bowl, whisk together buttermilk, eggs, and 3 teaspoons of salt until well combined. Submerge the chicken breasts in this marinade, cover the bowl, and refrigerate for 1 to 2 hours or overnight to allow flavors to penetrate and tenderize the meat.
- Prepare the Breading: In a shallow dish, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. This blend adds a flavorful and crispy coating to the chicken when fried.
- Bread the Chicken: Remove the marinated chicken breasts from the buttermilk mixture, letting excess drip off. Thoroughly coat each piece in the breading mixture, pressing gently to adhere for a crunchy crust.
- Fry the Chicken: Heat vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken breasts in the hot oil and fry for 4 to 5 minutes on each side until they are golden brown and cooked through. Transfer the fried chicken to a wire rack to drain excess oil.
- Make the Mashed Potatoes: While frying the chicken, bring a large pot of salted water to a boil. Add the peeled and cubed russet potatoes and cook for about 15 minutes or until tender when pierced with a fork. Drain the potatoes and return them to the pot. Mash the potatoes until smooth, then stir in whole milk, unsalted butter, and salt and pepper to taste until creamy and well combined.
Notes
- Pounding the chicken breasts to an even thickness ensures they cook evenly and remain juicy.
- Marinating the chicken overnight will maximize tenderness and flavor.
- Use a thermometer to maintain the oil temperature at 350°F for perfectly crispy fried chicken.
- Russet potatoes are ideal for mashing due to their high starch content.
- Drain fried chicken on a wire rack instead of paper towels to retain crispiness.
