Southern Fried Chicken with Mashed Potatoes
Southern fried chicken with mashed potatoes involves frying seasoned chicken and mashing boiled potatoes with butter and milk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Pieces (cut into drumsticks, thighs, and wings) | 1 | Kilogram |
| Buttermilk (for marinating the chicken) | 2 | Cup |
| All-purpose Flour (for coating the chicken) | 2 | Cup |
| Paprika (for seasoning the flour) | 2 | Tbsp |
| Salt (for seasoning) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Garlic Powder (for seasoning the flour) | 1 | Tsp |
| Onion Powder (for seasoning the flour) | 1 | Tsp |
| Vegetable Oil (for frying) | 1 | Liter |
| Potatoes (peeled and quartered) | 1 | Kilogram |
| Butter (unsalted) | 100 | Gram |
| Whole Milk (for mashed potatoes) | 1 | Cup |
| Salt (for mashed potatoes) | 1 | Tsp |
| Black Pepper (freshly ground, for mashed potatoes) | 0.5 | Tsp |
Instructions
- Marinate the chicken pieces in buttermilk for at least 4 hours.
- In a large bowl, mix flour, paprika, salt, black pepper, garlic powder, and onion powder.
- Remove chicken from buttermilk and dredge in the seasoned flour mixture, ensuring even coating.
- Heat vegetable oil in a deep fryer or large pot to 175 degrees Celsius.
- Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per batch.
- Drain fried chicken on paper towels to remove excess oil.
- Boil potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain potatoes and return to the pot. Add butter, whole milk, salt, and black pepper.
- Mash potatoes until smooth and creamy. Adjust seasoning if necessary.
- Serve fried chicken with a side of mashed potatoes.
Prep
- Marinate chicken in buttermilk for at least 4 hours.
Kitchen equipment
Deep FryerPotato Masher