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
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 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
