If comfort food had a greatest hits album, Classic Fried Chicken with Mashed Potatoes would absolutely steal the show. This dish strikes a glorious balance between crispy, golden chicken and creamy, dreamy mashed potatoes—the kind of meal that makes you want to pull up a chair, serve seconds, and linger a little longer at the table. There’s just nothing quite as satisfying as the first crunch of perfectly seasoned chicken followed by a velvety spoonful of buttery potatoes. Whether you’re hosting Sunday supper or chasing away a weekday slump, this is the recipe that feels like a hug on a plate.
Ingredients You’ll Need
The beauty of Classic Fried Chicken with Mashed Potatoes lies in its simplicity. Each ingredient is a building block: together, they create a dish that’s rich in flavor, inviting in aroma, and utterly irresistible in texture. Pay attention to the little details—good-quality chicken, the right blend of seasonings, and creamy potatoes make all the difference.
- Chicken Pieces (3 lbs, bone-in): Drumsticks, thighs, and breasts give you a juicy interior and tons of savory flavor once fried.
- Buttermilk (2 cups): The secret to tender chicken with a flavorful tang—this soak also helps the coating stick beautifully.
- All-Purpose Flour (2 cups): The base of that crispy, golden crust everyone craves.
- Paprika (1 tablespoon): Adds a smoky, reddish hue and subtle heat.
- Garlic Powder (1 teaspoon): Brings in a layer of savory aroma to the crust.
- Onion Powder (1 teaspoon): Offers mellow sweetness and rounds out the seasoning.
- Salt (1 teaspoon): Essential for flavor balance—don’t skimp!
- Black Pepper (1 teaspoon): Gives a touch of warmth and depth to each bite.
- Cayenne Pepper (1/2 teaspoon, optional): For those who like a little heat, this kicks things up a notch.
- Vegetable Oil: Neutral in flavor, perfect for frying up a brilliantly crisp exterior.
- Russet Potatoes (2 lbs, peeled and cubed): High in starch, these potatoes mash up ultra-creamy.
- Whole Milk (1/2 cup): Adds richness and keeps the mashed potatoes silky.
- Unsalted Butter (1/4 cup): The ultimate way to bring lushness and flavor.
- Salt and Pepper to Taste: Simple seasonings are just right for classic mashed potatoes.
How to Make Classic Fried Chicken with Mashed Potatoes
Step 1: Marinate the Chicken
Begin by placing your bone-in chicken pieces in a big bowl, then pour the buttermilk over the top. The buttermilk works its magic by tenderizing the meat and infusing each bite with subtle tang. Don’t rush this step—cover the bowl and let it marinate in the refrigerator for at least 4 hours (overnight yields the juiciest results). This is your secret weapon for mouthwatering Classic Fried Chicken with Mashed Potatoes!
Step 2: Prepare the Seasoned Coating
While your chicken luxuriates in buttermilk, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and (if you’re feeling bold) cayenne pepper. This blend creates a flavorful, aromatic crust that’s both crisp and savory. Spread the mixture on a shallow plate for easy dredging.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). Using a thermometer helps maintain the ideal frying temperature, giving you chicken that’s crispy on the outside and perfectly cooked inside. If the oil isn’t hot enough, the crust won’t crisp up; too hot, and it’ll brown before the chicken cooks through.
Step 4: Dredge and Fry the Chicken
Remove chicken from the buttermilk, letting the extra drip off. Then dredge each piece in the seasoned flour—press firmly so every nook and cranny gets coated. Fry in batches (don’t crowd the pan!), turning occasionally for 12 to 15 minutes, or until irresistibly golden and the internal temperature hits 165°F. The aroma alone will have everyone hovering near the kitchen!
Step 5: Make the Mashed Potatoes
While your fried chicken cools, get those potatoes boiling in salted water for about 15 to 20 minutes until fork-tender. Drain, then return the potatoes to the hot pot—this helps evaporate excess moisture. Mash in butter and milk for that creamy texture, then season generously with salt and pepper. Fluffy, smooth, and just the right amount of rich, these mashed potatoes are the perfect match.
Step 6: Serve and Savor
Plate your hot fried chicken alongside generous scoops of pillowy mashed potatoes. Every bite is the essence of Classic Fried Chicken with Mashed Potatoes: delightfully crunchy outside, juicy inside, and those potatoes like an edible cloud. Don’t be surprised if there are requests for seconds!
How to Serve Classic Fried Chicken with Mashed Potatoes
Garnishes
Add an extra layer of intrigue to your Classic Fried Chicken with Mashed Potatoes by showering the mashed potatoes with fresh chopped chives or parsley. A sprinkle of flaky sea salt or a crack of black pepper over the chicken wakes up the flavors just before serving. If you love a pop of color, a few thinly sliced green onions on top look gorgeous and taste great.
Side Dishes
While Classic Fried Chicken with Mashed Potatoes is plenty hearty on its own, you can round out your meal with a tangy vinegar coleslaw, some skillet-seared green beans, or good old-fashioned corn on the cob. For a little zest, serve with bread and a dollop of homemade gravy—it’s a Southern tradition, after all!
Creative Ways to Present
For a fun twist, try serving your Classic Fried Chicken with Mashed Potatoes family-style on a large platter so everyone can dive in. Or, dress up individual plates with a ring mold for the mashed potatoes and stack the chicken artfully on top. For a party, you can even cut chicken pieces smaller and serve them “slider style” with mash on toasted buns. The possibilities are as inviting as the dish itself!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of your Classic Fried Chicken with Mashed Potatoes, let them cool completely before transferring to airtight containers. The chicken and potatoes will keep well in the fridge for up to 3 days. Store them separately to help the chicken retain its crispness.
Freezing
Both elements of Classic Fried Chicken with Mashed Potatoes can be frozen, though the chicken holds up best. Place cooled fried chicken pieces on a baking sheet to freeze quickly, then transfer to freezer bags. Mashed potatoes can be frozen in airtight containers, but keep in mind that their texture may turn a bit grainy after thawing. Freeze both for up to a month.
Reheating
For chicken, preheat the oven to 375°F, place pieces on a rack over a baking sheet, and heat until hot and crispy—this keeps the crust crisp. Potatoes can be microwaved or warmed gently on the stove with a splash of milk to revive their creaminess. A little patience in reheating is worth every bite when you return to your Classic Fried Chicken with Mashed Potatoes.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! While bone-in pieces yield juicier, more flavorful results, boneless chicken cooks faster and works great. Just check for doneness a little sooner, as thin cuts will fry up quickly.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to 2 cups of milk, let it sit for 5–10 minutes, and use as directed. This will help tenderize the chicken and mimic that signature tang.
Can I make the mashed potatoes ahead of time?
Yes, mashed potatoes can be prepped a day advance! Gently reheat them on the stove with a splash of milk or a knob of butter, stirring often to restore their creamy consistency.
How do I get extra crispy chicken?
For outrageously crispy Classic Fried Chicken with Mashed Potatoes, try double-dipping: after dredging your chicken once in flour, return it to the buttermilk, then dredge again in flour before frying. It builds a thicker, crunchier crust!
Can I bake the chicken instead of frying?
Yes, for a lighter twist, coat the chicken in the seasoned flour and arrange on a greased baking rack over a baking sheet. Mist lightly with oil and bake at 425°F for about 35–40 minutes, flipping once, until crackly and golden.
Final Thoughts
Classic Fried Chicken with Mashed Potatoes is comfort food at its finest—a little bit nostalgic, a whole lot delicious, and guaranteed to bring smiles to any table. Don’t wait for a special occasion; make this dish and watch mealtime turn into a celebration. Here’s to crispy chicken, creamy potatoes, and the pure joy of sharing something truly special. Enjoy!
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Classic Fried Chicken with Mashed Potatoes Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 1 hour (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying, Boiling
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a comforting meal with this recipe for Classic Fried Chicken paired with creamy Mashed Potatoes. Crispy, flavorful fried chicken served alongside smooth and buttery mashed potatoes is a timeless combination that will satisfy your cravings.
Ingredients
Fried Chicken:
- 3 lbs bone-in chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Mashed Potatoes:
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Place chicken in a bowl, pour buttermilk over, cover, and refrigerate for at least 4 hours.
- Prepare Coating: Mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl.
- Fry the Chicken: Heat oil, coat chicken in flour mixture, fry until golden and cooked through.
- Make Mashed Potatoes: Boil potatoes, mash with butter and milk, season with salt and pepper.
- Serve: Enjoy hot fried chicken with mashed potatoes.
Notes
- For extra crispy chicken, double-dip in the buttermilk and flour mixture.
- Add roasted garlic or sour cream to the mashed potatoes for extra flavor.
Nutrition
- Serving Size: 1 chicken portion with 1 cup mashed potatoes
- Calories: 680
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
