Homestyle Fried Chicken and Mashed Potatoes
Homestyle Fried Chicken and Mashed Potatoes
Ingredients
For the Fried Chicken
- 8 bone-in, skin-on chicken pieces, (e.g., 4 thighs, 4 drumsticks)
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional, for heat
- 4 cups vegetable oil, for frying
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Gravy
- 1/4 cup reserved pan drippings, from frying chicken
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the chicken: In a large bowl, combine the chicken pieces, buttermilk, and hot sauce (if using). Ensure all chicken is submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to marinate.
⏱️ 10 min
- 2
Prepare the potatoes: Peel and quarter the Russet potatoes. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water.
⏱️ 10 min
- 3
Make the flour dredge: In a shallow dish or large bowl, whisk together the all-purpose flour, cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
⏱️ 5 min
- 4
Heat the oil: Pour the vegetable oil into a large Dutch oven or deep, heavy-bottomed skillet. Heat over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Cook the potatoes: Place the pot of potatoes on the stove over high heat and bring to a boil. Once boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 6
Dredge the chicken: Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min
- 7
Fry the chicken: Carefully lower 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. An instant-read thermometer inserted into the thickest part should read 165°F. Remove chicken and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken, maintaining oil temperature.
⏱️ 30 min•🌡️ 350
- 8
Mash the potatoes: Once tender, drain the potatoes thoroughly. Return them to the hot pot. Add the melted unsalted butter, warmed whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Make the gravy: Carefully pour out most of the frying oil from the Dutch oven, leaving about 1/4 cup of the pan drippings and any browned bits. Place the pot over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden. Gradually whisk in the chicken broth, then the whole milk, ensuring no lumps. Bring to a simmer, stirring, until the gravy thickens to your desired consistency, about 5-7 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 10 min
- 10
Serve: Arrange the hot fried chicken and creamy mashed potatoes on plates. Spoon a generous amount of warm gravy over both. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homestyle Fried Chicken and Mashed Potatoes
Ingredients
For the Fried Chicken
- 8 bone-in, skin-on chicken pieces, (e.g., 4 thighs, 4 drumsticks)
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional, for heat
- 4 cups vegetable oil, for frying
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Gravy
- 1/4 cup reserved pan drippings, from frying chicken
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the chicken: In a large bowl, combine the chicken pieces, buttermilk, and hot sauce (if using). Ensure all chicken is submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to marinate.
⏱️ 10 min - 2
Prepare the potatoes: Peel and quarter the Russet potatoes. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water.
⏱️ 10 min - 3
Make the flour dredge: In a shallow dish or large bowl, whisk together the all-purpose flour, cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
⏱️ 5 min - 4
Heat the oil: Pour the vegetable oil into a large Dutch oven or deep, heavy-bottomed skillet. Heat over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Cook the potatoes: Place the pot of potatoes on the stove over high heat and bring to a boil. Once boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 6
Dredge the chicken: Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min - 7
Fry the chicken: Carefully lower 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. An instant-read thermometer inserted into the thickest part should read 165°F. Remove chicken and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken, maintaining oil temperature.
⏱️ 30 min•🌡️ 350 - 8
Mash the potatoes: Once tender, drain the potatoes thoroughly. Return them to the hot pot. Add the melted unsalted butter, warmed whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Make the gravy: Carefully pour out most of the frying oil from the Dutch oven, leaving about 1/4 cup of the pan drippings and any browned bits. Place the pot over medium heat. Whisk in 1/4 cup all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden. Gradually whisk in the chicken broth, then the whole milk, ensuring no lumps. Bring to a simmer, stirring, until the gravy thickens to your desired consistency, about 5-7 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 10 min - 10
Serve: Arrange the hot fried chicken and creamy mashed potatoes on plates. Spoon a generous amount of warm gravy over both. Serve immediately.
⏱️ 5 min