Super Crispy Fried Chicken with Creamy Mashed Potatoes & Gravy
Super Crispy Fried Chicken with Creamy Mashed Potatoes & Gravy
Ingredients
For the Fried Chicken
- 5 cups buttermilk
- 1/4 cup hot sauce
- 4 tablespoons smoked paprika, divided
- 4 tablespoons garlic powder, divided
- 4 tablespoons onion powder, divided
- 12 teaspoons salt, divided
- 17 teaspoons black pepper, divided
- 6 chicken drumsticks
- 4 chicken thighs
- 2 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- as needed avocado oil, for frying
For the Creamy Mashed Potatoes
- 4 russet potatoes
- 1/2 cup heavy cream
- 1/2 cup milk
- 6 tablespoons butter
For the Gravy
- 4 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups beef broth
- 1 1/2 tablespoons chicken bouillon
- 3 tablespoons fresh parsley, chopped
Instructions
- 1
In a large bowl, combine 5 cups buttermilk, 1/4 cup hot sauce, 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 6 teaspoons salt, and 8 1/2 teaspoons black pepper. Whisk these ingredients together until well combined.
⏱️ 5 min
- 2
Add the 6 chicken drumsticks and 4 chicken thighs to the buttermilk mixture. Ensure that all chicken pieces are fully submerged and coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 5 min
- 3
In a separate shallow dish or bowl, combine 2 3/4 cups all-purpose flour, 1/2 cup cornstarch, the remaining 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 6 teaspoons salt, and 8 1/2 teaspoons black pepper. Whisk thoroughly to create an even coating mixture.
⏱️ 5 min
- 4
Take the chicken pieces out of the marinade, shaking off any excess liquid. Individually dredge each chicken piece in the seasoned flour mixture, ensuring it is completely coated. Press the flour mixture firmly onto the chicken to create a thick crust. Place the dredged chicken pieces on a wire rack to rest while preparing for frying.
⏱️ 15 min
- 5
Heat avocado oil in a deep pot or Dutch oven to 350°F. The oil should be deep enough to submerge at least half of the chicken pieces.
⏱️ 10 min•🌡️ 350
- 6
Carefully place a few pieces of dredged chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 6-8 minutes per side, or until each piece is golden brown and crispy and cooked through (internal temperature of 165°F). Use tongs to flip the chicken halfway through cooking. Once cooked, remove the fried chicken and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat the frying process with the remaining chicken pieces.
⏱️ 30 min•🌡️ 350
- 7
While the chicken is frying, prepare the mashed potatoes. Peel the 4 russet potatoes and cut them into approximately 1-inch cubes. Place the potato cubes into a pot and cover them with water. Add a pinch of salt to the water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 25 min
- 8
Drain the cooked potatoes thoroughly. Return the drained potatoes to the pot. Add 1/2 cup heavy cream, 1/2 cup milk, and 6 tablespoons of butter. Mash the potatoes until they are smooth and creamy.
⏱️ 10 min
- 9
For the gravy, melt 4 tablespoons of butter in a saucepan over medium heat. Add 1 teaspoon onion powder and 1 teaspoon garlic powder to the melted butter. Stir and cook for approximately 1 minute until fragrant.
⏱️ 3 min
- 10
Pour in 2 cups beef broth and add 1 1/2 tablespoons chicken bouillon. Whisk the mixture until it is smooth and there are no lumps. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 10 min
- 11
Stir in the 3 tablespoons of chopped fresh parsley.
⏱️ 2 min
- 12
Serve the super crispy fried chicken hot with the creamy mashed potatoes and homemade gravy.
Kitchen Tools
Super Crispy Fried Chicken with Creamy Mashed Potatoes & Gravy
For the Fried Chicken
- 5 cups buttermilk
- 1/4 cup hot sauce
- 4 tablespoons smoked paprika, divided
- 4 tablespoons garlic powder, divided
- 4 tablespoons onion powder, divided
- 12 teaspoons salt, divided
- 17 teaspoons black pepper, divided
- 6 chicken drumsticks
- 4 chicken thighs
- 2 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- as needed avocado oil, for frying
For the Creamy Mashed Potatoes
- 4 russet potatoes
- 1/2 cup heavy cream
- 1/2 cup milk
- 6 tablespoons butter
For the Gravy
- 4 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups beef broth
- 1 1/2 tablespoons chicken bouillon
- 3 tablespoons fresh parsley, chopped
Instructions
- 1
In a large bowl, combine 5 cups buttermilk, 1/4 cup hot sauce, 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 2 tablespoons onion powder, 6 teaspoons salt, and 8 1/2 teaspoons black pepper. Whisk these ingredients together until well combined.
⏱️ 5 min - 2
Add the 6 chicken drumsticks and 4 chicken thighs to the buttermilk mixture. Ensure that all chicken pieces are fully submerged and coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 5 min - 3
In a separate shallow dish or bowl, combine 2 3/4 cups all-purpose flour, 1/2 cup cornstarch, the remaining 2 tablespoons smoked paprika, 2 tablespoons garlic powder, 6 teaspoons salt, and 8 1/2 teaspoons black pepper. Whisk thoroughly to create an even coating mixture.
⏱️ 5 min - 4
Take the chicken pieces out of the marinade, shaking off any excess liquid. Individually dredge each chicken piece in the seasoned flour mixture, ensuring it is completely coated. Press the flour mixture firmly onto the chicken to create a thick crust. Place the dredged chicken pieces on a wire rack to rest while preparing for frying.
⏱️ 15 min - 5
Heat avocado oil in a deep pot or Dutch oven to 350°F. The oil should be deep enough to submerge at least half of the chicken pieces.
⏱️ 10 min•🌡️ 350 - 6
Carefully place a few pieces of dredged chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 6-8 minutes per side, or until each piece is golden brown and crispy and cooked through (internal temperature of 165°F). Use tongs to flip the chicken halfway through cooking. Once cooked, remove the fried chicken and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat the frying process with the remaining chicken pieces.
⏱️ 30 min•🌡️ 350 - 7
While the chicken is frying, prepare the mashed potatoes. Peel the 4 russet potatoes and cut them into approximately 1-inch cubes. Place the potato cubes into a pot and cover them with water. Add a pinch of salt to the water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 25 min - 8
Drain the cooked potatoes thoroughly. Return the drained potatoes to the pot. Add 1/2 cup heavy cream, 1/2 cup milk, and 6 tablespoons of butter. Mash the potatoes until they are smooth and creamy.
⏱️ 10 min - 9
For the gravy, melt 4 tablespoons of butter in a saucepan over medium heat. Add 1 teaspoon onion powder and 1 teaspoon garlic powder to the melted butter. Stir and cook for approximately 1 minute until fragrant.
⏱️ 3 min - 10
Pour in 2 cups beef broth and add 1 1/2 tablespoons chicken bouillon. Whisk the mixture until it is smooth and there are no lumps. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 10 min - 11
Stir in the 3 tablespoons of chopped fresh parsley.
⏱️ 2 min - 12
Serve the super crispy fried chicken hot with the creamy mashed potatoes and homemade gravy.