There is something incredibly comforting and downright irresistible about the Crispy Fried Chicken with Creamy Mashed Potatoes Recipe. Imagine tender chicken breasts, perfectly marinated and coated with a flavorful, crunchy crust, paired with smooth and buttery mashed potatoes that melt in your mouth. This combination isn’t just a meal, it’s an experience that brings warmth and joy to your table, perfect for family dinners or whenever you crave a comforting classic.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward and familiar, yet each one plays a crucial role in achieving the perfect balance of flavors and textures in this Crispy Fried Chicken with Creamy Mashed Potatoes Recipe. From the spices that elevate the chicken’s crust to the creamy richness of the mashed potatoes, every item counts.
- Boneless, skinless chicken breasts: The base for your fried chicken; pounding to even thickness ensures even cooking and tenderness.
- Vegetable oil: Essential for frying, it helps create that golden, crispy exterior every fried chicken needs.
- Buttermilk: Adds moisture and tenderizes the chicken while imparting a subtle tanginess.
- Large eggs: Help bind the marinade and breading together for a perfect coating.
- Salt: Brings out the natural flavors of both chicken and potatoes.
- All-purpose flour: The cornerstone of the breading mixture, giving structure to the crispy coating.
- Breadcrumbs: Add an extra crunchy texture and give the coating a hearty bite.
- Seasoned salt, paprika, cayenne pepper, black pepper: A blend of spices that transforms plain breading into a flavorful, slightly spicy crust.
- Russet potatoes: Perfect for mashing, they provide a fluffy and creamy texture.
- Whole milk: Enriches the potatoes with a silky softness.
- Unsalted butter: Brings richness and smoothness to the mashed potatoes.
How to Make Crispy Fried Chicken with Creamy Mashed Potatoes Recipe
Step 1: Marinate the Chicken
Start by pounding your chicken breasts to an even half-inch thickness. This simple step ensures your chicken cooks evenly, staying juicy inside. Then whisk together buttermilk, eggs, and salt in a large bowl to create a rich marinade. Submerge the chicken breasts in this mixture, cover them, and refrigerate for at least one hour or overnight. This marinade tenderizes the meat and infuses it with subtle tangy flavor, setting the stage for a juicy, flavorful bite.
Step 2: Prepare the Breading
While the chicken marinates, mix the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish. This combination is what creates the magic crispy coating. The paprika and cayenne add warmth and slight heat that balances the richness of the chicken, while the breadcrumbs ensure a delightful crunch that every bite demands.
Step 3: Bread the Chicken
Once your chicken has soaked up all those flavors from the marinade, it’s time to coat it. Remove each piece from the marinade and gently shake off the excess. Then press the chicken thoroughly into the breading mixture, making sure every inch is well covered. This careful step means you’ll get a thick, crunchy crust from frying.
Step 4: Fry the Chicken
Heat your vegetable oil in a skillet to around 350°F (175°C). The right temperature is key for that golden crust that’s crispy without being greasy. Fry the chicken breasts for about 4 to 5 minutes on each side until they turn beautifully golden brown and cook through. Once done, transfer them to a wire rack to drain any excess oil. Watching that crust form and hearing the sizzle is truly one of the most satisfying moments in cooking.
Step 5: Prepare the Creamy Mashed Potatoes
While your chicken fries, peel and cube the russet potatoes, then boil them in salted water for about 15 minutes or until tender. Drain and return the potatoes to the pot, then mash them with whole milk, unsalted butter, salt, and pepper to taste. The milk and butter make the potatoes irresistibly creamy and rich, balancing the crispy chicken perfectly. This step is all about simple ingredients coming together for ultimate comfort.
How to Serve Crispy Fried Chicken with Creamy Mashed Potatoes Recipe
Garnishes
A little garnish goes a long way in elevating your plate visually and flavor-wise. Fresh parsley or chives sprinkled on top of your mashed potatoes add a pop of color and a mild herbal note. For the chicken, a light dusting of extra paprika can enhance color and hint at the spices within the crust.
Side Dishes
While the mashed potatoes are star players alongside the fried chicken, consider adding a fresh garden salad or roasted vegetables for balance. Cranberry sauce or a honey mustard drizzle can bring a sweet-tangy contrast to the savory richness, complementing the dish beautifully without overpowering it.
Creative Ways to Present
To make your presentation special, serve the chicken sliced over a bed of mashed potatoes with a drizzle of pan gravy or even a homemade buttermilk ranch. For a rustic touch, use a cast-iron skillet straight from stove to table—this looks inviting and keeps the chicken warm longer. Adding little ramekins of dipping sauces on the side invites guests to experiment with flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crispy Fried Chicken with Creamy Mashed Potatoes Recipe, store leftovers in an airtight container in the refrigerator for up to three days. To help keep the chicken crust as crisp as possible, place paper towels in the container to absorb moisture.
Freezing
You can freeze leftovers for up to one month. Wrap chicken pieces individually in plastic wrap and place in a freezer-safe container or bag. Mashed potatoes freeze well, too—store them in a separate airtight container, leaving some room for expansion when frozen.
Reheating
Reheat fried chicken in the oven at 375°F (190°C) for about 10-15 minutes to restore its crispiness. Mashed potatoes warm best on the stovetop over low heat with a little milk added to keep them creamy and smooth. Avoid microwaving if you want to preserve texture.
FAQs
Can I use bone-in chicken for this Crispy Fried Chicken with Creamy Mashed Potatoes Recipe?
Absolutely! Bone-in chicken adds extra flavor and juiciness, though it will take a bit longer to cook through. Just be sure to monitor the frying time closely to avoid undercooked centers.
What’s the secret to extra crispy fried chicken crust?
The key is a good marinade with buttermilk and eggs, plus a well-seasoned breading with flour and breadcrumbs. Frying at the right temperature ensures the crust crisps quickly without absorbing excess oil.
Can I make the mashed potatoes dairy-free?
Yes! Substitute dairy milk with unsweetened almond or oat milk and use a plant-based butter or olive oil to keep the mash creamy and flavorful without dairy.
How long can I marinate the chicken?
Marinate for at least one hour, but no more than 24 hours to avoid the chicken becoming too mushy. Overnight marination is ideal for maximum flavor and tenderness.
Can these mashed potatoes be stored in the refrigerator before serving?
Yes, mashed potatoes can be made a day ahead and stored in the fridge. Reheat gently with a little milk or butter on the stovetop for a freshly made taste.
Final Thoughts
This Crispy Fried Chicken with Creamy Mashed Potatoes Recipe is a beloved classic for a reason. It hits all the right notes from crispy, spicy, and juicy chicken to smooth, buttery mashed potatoes that comfort and satisfy. I can’t wait for you to try it yourself and see how this simple yet stunning dish brings so much joy to your dining table. Trust me, once you make it, it will become one of your go-to favorites too!
Print
Crispy Fried Chicken with Creamy Mashed Potatoes Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This classic Fried Chicken and Mashed Potatoes recipe features tender, juicy chicken breasts marinated in a flavorful buttermilk mixture, then coated in a seasoned breadcrumb and flour mixture and fried to golden perfection. Served alongside creamy, buttery mashed potatoes, it makes for a comforting and satisfying meal perfect for any occasion.
Ingredients
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 the chicken breasts to about ½ inch thickness to ensure even cooking. Then whisk together buttermilk, eggs, and salt in a large bowl. Submerge the chicken breasts in this marinade, cover, and refrigerate for 1-2 hours or overnight to tenderize and infuse flavor.
- Prepare the Breading: In a shallow dish, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. This mixture will give the chicken its crispy, flavorful coating.
- Bread the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Thoroughly coat each piece in the breading mixture, pressing gently to adhere.
- Fry the Chicken: Heat the vegetable oil in a skillet to 350°F (175°C). Carefully fry the breaded chicken breasts for about 4-5 minutes per side until they are golden brown and cooked through. Place on a wire rack to drain any excess oil and keep the crust crispy.
- Make the Mashed Potatoes: Meanwhile, boil the peeled and cubed russet potatoes in salted water for approximately 15 minutes or until tender when pierced with a fork. Drain the potatoes and return them to the pot. Mash them thoroughly while adding whole milk, unsalted butter, and salt and pepper to taste until creamy and smooth.
Notes
- For extra flavor, marinate the chicken overnight.
- Use a thermometer to maintain oil temperature at 350°F to ensure crispy chicken without burning.
- Drain fried chicken on a wire rack instead of paper towels to keep coating crispy.
- Adjust seasoning in mashed potatoes to your preference.
- Russet potatoes work best for fluffy mashed potatoes, but Yukon Gold can be used for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
