If you’re craving a meal that feels like a warm hug on a plate, this Fried Chicken with Creamy Mashed Potatoes Recipe is your best friend in the kitchen. Crispy, juicy fried chicken paired with silky, buttery mashed potatoes hits every comfort food note perfectly. It’s the kind of dish that can transform any ordinary day into a special one, bringing smiles and satisfied sighs around the dinner table. Whether you’re cooking for family or friends, this recipe delivers that golden combination of textures and flavors that everyone loves, making it an instant classic in your culinary repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
This Fried Chicken with Creamy Mashed Potatoes Recipe uses simple, straightforward ingredients that pack a big punch in flavor. Each one plays a crucial role: the buttermilk tenderizes the chicken, the spices add that unforgettable kick, and the potatoes get that luscious creaminess from butter and milk. Grab these essentials, and you’re on your way to a soul-satisfying feast.
- 4 boneless, skinless chicken breasts: Pounded thin for even cooking and optimal crispiness.
- 1 ½ cups vegetable oil: The perfect frying medium to get that golden crust.
- 2 cups buttermilk: Adds tang and tenderizes chicken for juicy results.
- 2 large eggs, whisked: Helps the breading adhere beautifully to the chicken.
- 3 teaspoons salt: Enhances all the flavors perfectly throughout.
- 1 ½ cups all-purpose flour: The base for our crunchy breading.
- ½ cup breadcrumbs (plain or Italian): Adds extra crunch and texture to the coating.
- 2 ½ teaspoons seasoned salt: A seasoning boost packed with savory notes.
- ¾ teaspoon paprika: For subtle smoky color and warmth.
- ½ teaspoon cayenne pepper: Just enough heat to wake up your taste buds.
- 1 ½ teaspoons black pepper: Adds that classic, peppery zip.
- 2 pounds russet potatoes, peeled and cubed: Starchy potatoes that mash to creamy perfection.
- ½ cup whole milk: Makes mashed potatoes silky and smooth.
- 4 tablespoons unsalted butter: Buttery richness that’s absolutely essential.
- Salt and pepper to taste: Final touches for perfectly balanced seasoning.
How to Make Fried Chicken with Creamy Mashed Potatoes Recipe
Step 1: Marinate the Chicken
First things first, give your chicken breasts a gentle pounding until they’re about half an inch thick. This helps them cook evenly and stay tender. Next, whisk together the buttermilk, eggs, and salt, then submerge your chicken in this luscious marinade. Pop it in the fridge covered for at least one hour; overnight if you have the time. This soaking step makes the chicken tender, juicy, and ready to soak up the crispy coating.
Step 2: Prepare the Breading
While the chicken is marinating, mix up the seasoning magic. Combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish. This flavorful blend creates the crispy, golden crust that makes this fried chicken unforgettable.
Step 3: Bread the Chicken
Once the chicken has marinated, take it out from the buttermilk bath and let any excess drip off. Then, dredge each piece thoroughly in your breading mixture, pressing gently so the coating sticks well. This step is key for that perfect, crunchy exterior that pairs so wonderfully with the creamy potatoes.
Step 4: Fry the Chicken
Heat your vegetable oil in a skillet until it reaches 350°F (175°C). Carefully place the breaded chicken breasts in the hot oil, frying them for about 4 to 5 minutes on each side. You’re looking for that golden-brown color and cooked-through tenderness. Once done, transfer the chicken to a wire rack to drain off excess oil and keep that crispiness intact.
Step 5: Make the Mashed Potatoes
While your chicken is frying, bring a large pot of salted water to boil and cook those cubed russet potatoes for about 15 minutes or until fork-tender. Drain them well, return to the pot, and mash away. Stir in the whole milk, butter, and salt and pepper to taste, whipping up smooth, creamy mashed potatoes that will be the ultimate companion to your fried chicken.
How to Serve Fried Chicken with Creamy Mashed Potatoes Recipe
Garnishes
Simple garnishes can elevate your Fried Chicken with Creamy Mashed Potatoes Recipe from homey to restaurant-worthy. Try a sprinkle of freshly chopped parsley or chives on the mashed potatoes for a pop of color and fresh flavor. A lemon wedge on the side can brighten the fried chicken with a zesty hit when squeezed just before eating.
Side Dishes
Though this recipe shines on its own, you can absolutely add sides to make it a full-on spread. Crisp green beans, roasted Brussels sprouts, or a crisp garden salad add freshness and crunch that nicely balance the rich fried chicken and creamy mash. Pick one or two lighter veggies to keep things well-rounded and satisfying.
Creative Ways to Present
Want to wow your guests even more? Serve the chicken on a wooden board with dollops of mashed potatoes artistically placed alongside. Or arrange the chicken breasts atop a bed of mashed potatoes and drizzle with a gravy or hot honey for an indulgent twist. Presentation can be casual and fun or fancier depending on the occasion, and every way tastes amazing.
Make Ahead and Storage
Storing Leftovers
Got leftover fried chicken and mashed potatoes? Store them in airtight containers in the refrigerator for up to 3 days. This allows you to enjoy the comforting flavors without cooking again fast.
Freezing
You can freeze the fried chicken and mashed potatoes separately in freezer-safe containers for up to 2 months. For the best texture, thaw overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, reheat fried chicken in the oven at 375°F for about 10-15 minutes to maintain its crispiness. Warm mashed potatoes gently on the stove or microwave, stirring occasionally and adding a splash of milk if they seem dry.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken will need longer cooking time, but it adds extra flavor and juiciness. Just adjust the frying time accordingly to ensure it’s cooked through.
What if I don’t have buttermilk?
No worries. You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Can I bake the chicken instead of frying?
Yes, baking is a healthier alternative. Coat the chicken as usual and bake at 400°F for about 25-30 minutes, flipping halfway, until crisp and cooked thoroughly.
How do I make the mashed potatoes extra creamy?
Use starchy potatoes like russets, warm your milk and butter before mixing, and don’t overwork the mash—hand-mashing is best for silky texture.
Can I prepare parts of this recipe ahead of time?
Definitely. You can marinate the chicken up to 24 hours ahead and make the mashed potatoes in advance, reheating gently before serving for a hassle-free meal.
Final Thoughts
This Fried Chicken with Creamy Mashed Potatoes Recipe is one of those comforting classics that never goes out of style. It’s simple to make, totally satisfying, and perfect for bringing everyone together around the table. I hope you enjoy cooking and digging into this favorite as much as I do. Trust me, this recipe might just become your next weeknight superstar or weekend crowd-pleaser!
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Fried Chicken with Creamy Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This classic Fried Chicken and Mashed Potatoes recipe offers juicy, crispy chicken breasts marinated in a flavorful buttermilk and spice mixture, fried to golden perfection. Paired with creamy, buttery mashed potatoes, it’s a comforting and satisfying meal perfect for any occasion.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt (for marinade)
- 1 ½ cups vegetable oil (for frying)
Breading
- 1 ½ cups all-purpose flour
- ½ cup breadcrumbs (plain or Italian)
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons black pepper
Mashed Potatoes
- 2 pounds russet potatoes, peeled and cubed
- ½ cup whole milk
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Pound the chicken breasts to an even thickness of ½ inch to ensure they cook evenly. In a large bowl, whisk together the buttermilk, eggs, and salt until combined. Submerge the chicken breasts in this marinade, cover the bowl, and refrigerate for at least 1 to 2 hours, or ideally overnight, to tenderize and flavor the meat deeply.
- Prepare the Breading: In a shallow dish, combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Mix well so the spices are evenly distributed, creating a flavorful coating for the chicken.
- Bread the Chicken: Remove each chicken breast from the marinade, allowing excess to drip off. Thoroughly coat each piece in the breading mixture, pressing the breading onto the surface to ensure a complete and even crust.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil. Fry them for about 4 to 5 minutes on each side, or until the crust is golden brown and the chicken is cooked through with an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a wire rack to drain excess oil and maintain crispiness.
- Make the Mashed Potatoes: Meanwhile, place the peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook for approximately 15 minutes, or until the potatoes are fork-tender. Drain the water, then return the potatoes to the pot. Mash them thoroughly while adding the whole milk, unsalted butter, and salt and pepper to taste. Stir until the potatoes are smooth and creamy.
Notes
- For extra crispiness, double-dip the chicken by repeating the breading step before frying.
- Adjust cayenne pepper to your preferred heat level or omit for a milder flavor.
- Use a thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Let fried chicken rest on a wire rack instead of paper towels to keep it crispy.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if needed.
