If ever there was a meal that feels like a big, heartfelt hug, it’s Classic Fried Chicken with Mashed Potatoes. Juicy, golden-fried chicken nestled next to a pillowy mound of buttery mashed potatoes: this is comfort food at its best. The crispy, well-seasoned crust, the tender meat, and the creamy, dreamy potatoes come together for a dinner that’s impossible to resist. Whether you’re feeding a hungry family or treating yourself to a cozy weekend dinner, this dish promises satisfaction in every bite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients, but each one serves a purpose—bringing out the best flavor, crunch, and creaminess in every forkful. Freshness here truly makes a difference, allowing each element of the Classic Fried Chicken with Mashed Potatoes to shine.
- Chicken thighs and drumsticks: Opt for bone-in, skin-on pieces for maximum juiciness and flavor in every bite.
- Buttermilk: This essential soak not only tenderizes the chicken but also helps the seasoned coating stick beautifully.
- Hot sauce (optional): Adds a subtle warmth—just a dash really elevates the marinade without overpowering the chicken.
- All-purpose flour: The backbone of your crispy coating; feel free to use gluten-free flour if needed.
- Paprika: Brings color and a gentle smokiness that makes the crust irresistible.
- Garlic powder: A savory boost that infuses every bite with depth.
- Onion powder: For a well-rounded, aromatic finish in the breading.
- Salt: Absolutely essential—don’t be shy! Well-seasoned chicken takes the crown.
- Black pepper: Adds just the right amount of classic heat and bite.
- Cayenne pepper (optional): For those who like a gentle kick of spice in their fried chicken.
- Vegetable oil: A neutral frying oil is best for a crisp, golden finish without extra flavors.
- Russet potatoes: Their fluffy, starchy texture makes for mashed potatoes that are light as clouds.
- Milk (warmed): Warm milk blends in seamlessly for silky smooth potatoes.
- Unsalted butter: The secret to rich, decadent potatoes—use the real deal!
- Salt and pepper (for potatoes): Taste and adjust as you go for perfectly seasoned spuds.
How to Make Classic Fried Chicken with Mashed Potatoes
Step 1: Marinate the Chicken
Start by placing your chicken thighs and drumsticks into a large bowl or zip-top bag. Pour in the buttermilk and, if you crave a touch of heat, a teaspoon of hot sauce. Give everything a good mix so the chicken is well-coated. Cover and refrigerate for at least 4 hours—overnight is even better. This soak ensures your chicken stays moist, flavorful, and tender to the bone.
Step 2: Prepare the Coating
While the chicken marinates, blend the flour, paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne in a shallow dish. This spiced dredge is what gives each bite that rich, golden crunch you dream about when you think of Classic Fried Chicken with Mashed Potatoes.
Step 3: Dredge the Chicken
Remove your chicken pieces from the buttermilk, letting the excess drip away (no need to rinse). Dredge each piece thoroughly in the seasoned flour, pressing gently so every nook and cranny is coated. Set them aside on a rack and let them rest for 15 minutes—this step helps the coating cling tightly during frying.
Step 4: Fry to Perfection
Pour enough vegetable oil into a deep skillet or Dutch oven to reach about two inches up the side, then heat to 350°F. Carefully lower the chicken pieces into the hot oil, working in batches so you don’t overcrowd the pan. Fry for 12 to 15 minutes, turning occasionally, until the crust is beautifully crisp and the thickest part of the chicken reads 165°F. Transfer to a wire rack or paper towels to drain and keep the first batches warm in a low oven.
Step 5: Make the Mashed Potatoes
While the chicken is cooking, get your potatoes on the go. Place peeled, chopped russets in a large pot, cover with cold salted water, and bring to a boil. Let them simmer for 15 to 20 minutes until fork-tender. Drain, return to the pot, and add in the warm milk and butter. Mash until smooth and creamy, seasoning with salt and pepper to taste. For extra silkiness, swap in a splash of heavy cream or sour cream.
How to Serve Classic Fried Chicken with Mashed Potatoes
Garnishes
Don’t skip those last finishing touches! Scatter some freshly chopped parsley over the mashed potatoes and sprinkle flaky sea salt or cracked black pepper on the crispy chicken. A few thinly sliced green onions or a dash of smoked paprika can add color and flair to the whole plate.
Side Dishes
A meal this hearty pairs delightfully with simple sides. Steamed green beans or buttery corn on the cob enhance the old-fashioned comfort. A crisp, tangy slaw brings a refreshing crunch that cuts through the richness of Classic Fried Chicken with Mashed Potatoes for perfect balance.
Creative Ways to Present
If you’re feeling playful, arrange the chicken atop a generous swirl of potatoes on a platter, or serve in individual bowls for a cozy, rustic feel. For family gatherings, let everyone build their own plate from a bountiful spread. Mini cast-iron skillets also make adorable, festive single servings that show off the golden chicken and fluffy mashed potatoes in style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the fried chicken cool completely before transferring to an airtight container. Store the mashed potatoes and chicken separately in the fridge for up to three days—this helps each stay fresh and keeps textures at their best. Try to avoid stacking the chicken to preserve that gorgeous crispy crust!
Freezing
Both elements of Classic Fried Chicken with Mashed Potatoes can be frozen for later. Place the cooled chicken on a tray and freeze until solid before transferring to a freezer bag for up to two months. Mashed potatoes freeze best when scooped into smaller portions; use an airtight container and consume within a month for maximum creaminess.
Reheating
For chicken, preheat your oven to 375°F and bake on a wire rack for 15–20 minutes until hot and crispy. To reheat mashed potatoes, add a splash of milk or a pat of butter and warm gently on the stovetop or in the microwave, stirring frequently until smooth and steamy.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! While classic versions use bone-in pieces for extra flavor and juiciness, boneless thighs or breasts work wonderfully. Adjust the frying time as boneless cuts cook a bit faster.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, make a quick substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes, then use as directed—your Classic Fried Chicken with Mashed Potatoes will still turn out perfectly tender.
How do I get my fried chicken extra crispy?
For maximum crunch, let the dredged chicken rest before frying and don’t overcrowd your pan. If you want a super-crispy crust, double-dip: dunk the chicken briefly back into the buttermilk, then dredge a second time in the seasoned flour.
Can I make Classic Fried Chicken with Mashed Potatoes gluten free?
Yes! Swap the flour for your favorite gluten-free all-purpose blend. The results will be just as crisp and golden, ensuring that everyone can enjoy this homestyle dish.
How do I prevent my mashed potatoes from getting gummy?
Be sure to use starchy russet potatoes, avoid over-mixing, and add the warm milk and butter gradually. Mashing by hand or with a ricer helps achieve smooth, fluffy potatoes—the perfect backdrop for your Classic Fried Chicken with Mashed Potatoes.
Final Thoughts
If you’re longing for a meal that delivers both nostalgia and pure satisfaction, you simply can’t go wrong with Classic Fried Chicken with Mashed Potatoes. Each crispy, tender, buttery forkful is proof that some recipes truly deserve a place in your regular dinner rotation. Give it a try and savor every delicious bite!
Print
Classic Fried Chicken with Mashed Potatoes Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying, Boiling
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the classic combination of crispy fried chicken with creamy mashed potatoes for a comforting and satisfying meal.
Ingredients
For the Fried Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 drumsticks
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- vegetable oil for frying
For the Mashed Potatoes:
- 2 pounds russet potatoes (peeled and chopped)
- 1/2 cup milk (warmed)
- 1/4 cup unsalted butter
- salt and pepper to taste
Instructions
- Marinate the Chicken: Combine chicken, buttermilk, and hot sauce; refrigerate.
- Prepare the Coating: Mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Dredge and Fry: Coat chicken in seasoned flour and fry until golden and cooked through.
- Make Mashed Potatoes: Boil potatoes, mash with milk and butter, season with salt and pepper.
Notes
- Keep fried chicken warm in the oven for crispiness.
- For creamier mashed potatoes, use heavy cream or sour cream.
Nutrition
- Serving Size: 1 chicken thigh, 1 drumstick, and 3/4 cup mashed potatoes
- Calories: 710
- Sugar: 2g
- Sodium: 520mg
- Fat: 42g
- Saturated Fat: 13g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg
