Fried Chicken and Mashed Potatoes

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Golden, crispy fried chicken paired with creamy mashed potatoes is a classic comfort food combination. Follow this step-by-step guide to achieve delicious results every time.

Ingredients

For the Fried Chicken:

  • 1 whole chicken (4–5 lbs), preferably free-range
  • 2 cups buttermilk (or half-and-half)
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon Tabasco sauce (or your favorite hot sauce)
  • Canola oil or peanut oil (for frying)
  • 3 cups cornmeal (preferably organic, stone-ground)
  • 3 cups all-purpose flour
  • Freshly ground black pepper (to taste)
  • 3 large eggs

For the Mashed Potatoes:

  • 5 russet potatoes
  • Kosher salt (to taste)
  • 1/2 cup heavy cream
  • 1 stick unsalted butter (8 tablespoons), softened

Instructions

1. Prepare the Chicken

  1. Cut the chicken into 8–10 pieces (wings, thighs, drumsticks, and breasts). Remove wing tips and backbones if desired.
  2. Place the chicken pieces in a large bowl with the buttermilk, adding salt, paprika, and Tabasco. Stir to coat. For best results, marinate overnight, but it can also be cooked right away.

2. Prepare the Breading Mixture

  1. In a large paper bag or mixing bowl, combine cornmeal, flour, 1/2 tablespoon salt, and freshly ground black pepper.
  2. In another bowl, whisk eggs into the reserved buttermilk marinade.

3. Bread the Chicken

  1. Remove the chicken from the marinade, allowing excess liquid to drip off. Place chicken in the flour mixture and shake to coat.
  2. Dip the floured chicken back into the buttermilk-egg mixture.
  3. Transfer the chicken pieces back to the flour mixture and coat again.

4. Fry the Chicken

  1. Heat oil in a large skillet to about 350°F (175°C), filling the skillet about 3/4-inch deep.
  2. Fry chicken in batches, starting with the largest pieces, for 18–20 minutes, turning every 5 minutes, until golden-brown and cooked through (internal temperature should reach 165°F/74°C).
  3. Drain on paper towels and season with salt.

5. Prepare the Mashed Potatoes

  1. Peel and cut potatoes into large chunks. Add to a pot of simmering salted water. Cook until tender, about 35–45 minutes. Avoid boiling to prevent gummy texture.
  2. Drain the potatoes, reserving 1 cup of cooking liquid.
  3. Return the potatoes to the pot, adding the heavy cream, butter, and reserved cooking liquid. Mash with a potato masher until desired texture is achieved. Adjust seasoning with salt to taste.

Serving Suggestion

Mound mashed potatoes on a serving platter and arrange fried chicken on top or alongside. Serve hot with a side of gravy, coleslaw, or biscuits for a full Southern-inspired meal.

Enjoy this hearty, satisfying dish that’s perfect for any occasion!

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