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
Scale
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.
