Description
This classic Fried Chicken and Mashed Potatoes recipe features tender, marinated chicken breasts coated in a flavorful seasoned breading and fried to golden perfection. Served alongside creamy, buttery mashed potatoes, it’s a comforting and satisfying meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
For the Fried Chicken
- 4 boneless, skinless chicken breasts
- 1 ½ cups vegetable oil (for frying)
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
- 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
For the 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 chicken breasts to ½ inch thickness to ensure even cooking and tender texture.
- Prepare the Marinade: Whisk together buttermilk, eggs, and 3 teaspoons salt in a large bowl. Submerge chicken breasts in the marinade, cover with plastic wrap, and refrigerate for 1 to 2 hours, or overnight for deeper flavor.
- Mix the Breading: In a shallow dish, combine 1 ½ cups all-purpose flour, ½ cup breadcrumbs, 2 ½ teaspoons seasoned salt, ¾ teaspoon paprika, ½ teaspoon cayenne pepper, and 1 ½ teaspoons black pepper, ensuring an even distribution of the spices.
- Bread the Chicken: Remove each chicken breast from the marinade, letting excess drip off, then thoroughly coat in the breading mixture, pressing gently to adhere for a crispy crust.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat to 350°F (175°C). Carefully place breaded chicken breasts in oil, frying for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain fried chicken on a wire rack to keep crisp.
- Prepare the Mashed Potatoes: While frying the chicken, bring a large pot of salted water to a boil. Add peeled and cubed russet potatoes and cook for about 15 minutes or until tender when pierced with a fork. Drain well and return potatoes to the pot.
- Mash the Potatoes: Mash the drained potatoes with ½ cup warm whole milk and 4 tablespoons unsalted butter until smooth and creamy. Season with salt and pepper to taste, mixing thoroughly.
- Serve: Plate the crispy fried chicken alongside the creamy mashed potatoes and enjoy this comforting, hearty meal.
Notes
- For extra crispy chicken, double-dip the coating by repeating the breading step.
- Adjust the cayenne pepper level to control heat according to preference.
- Use a meat thermometer to ensure chicken is thoroughly cooked to 165°F.
- Russet potatoes yield the best creamy texture for mashed potatoes.
- Keep fried chicken warm in a low oven while finishing the potatoes to serve hot.
