Description
This classic Fried Chicken and Mashed Potatoes recipe features tender, juicy chicken breasts marinated in buttermilk, coated with a flavorful seasoned breading, and fried to golden perfection. Paired with creamy, buttery mashed potatoes, this comforting meal is perfect for any occasion and serves 4 people.
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 a ½ inch thickness to ensure even cooking and tenderness.
- Prepare the Marinade: In a large bowl, whisk together the buttermilk, eggs, and 3 teaspoons of salt. Submerge the chicken breasts in the marinade, cover the bowl, and refrigerate for 1-2 hours, or overnight for best flavor and texture.
- Make the Breading Mixture: In a shallow dish, combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper, mixing thoroughly to create a well-seasoned coating.
- Bread the Chicken: Remove the chicken breasts from the marinade, letting excess drip off, then thoroughly coat each piece in the breading mixture, pressing gently to adhere.
- Fry the Chicken: Heat the vegetable oil in a skillet over medium heat until it reaches approximately 350°F (175°C). Fry the chicken breasts for 4 to 5 minutes on each side until they are golden brown and cooked through. Transfer to a wire rack to drain any excess oil and maintain crispiness.
- Prepare the Mashed Potatoes: While the chicken is frying, boil the cubed potatoes in salted water for about 15 minutes or until tender when pierced with a fork. Drain well, then return the potatoes to the pot. Mash with the whole milk, unsalted butter, and salt and pepper to taste until creamy and smooth.
Notes
- For extra crispy chicken, double-dip the chicken breasts in the buttermilk mixture and breading.
- If you prefer spicier chicken, increase the cayenne pepper to 1 teaspoon.
- Use a thermometer to maintain oil temperature at 350°F to avoid greasy or undercooked chicken.
- Russet potatoes are preferred for fluffy mashed potatoes, but Yukon Gold can also be used for a creamier texture.
- Mashed potatoes can be prepared ahead and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
