If you have a craving for comfort food that feels like a warm hug, then this Fried Chicken and Mashed Potatoes Recipe is exactly what you need. Crispy, golden fried chicken paired with smooth, buttery mashed potatoes creates a harmony of textures and flavors that’s downright irresistible. This beloved classic brings together simple ingredients in a way that feels both nostalgic and wonderfully satisfying, making it perfect for family dinners or when you want to treat yourself to something truly special.
Ingredients You’ll Need
The magic of this Fried Chicken and Mashed Potatoes Recipe comes from straightforward ingredients that pack a powerful punch. Each item plays a crucial role in delivering the perfect balance of crispiness, tenderness, and creaminess that will have you coming back for seconds. Let’s break down what you’ll need to gather.
- 4 boneless, skinless chicken breasts: Pounded thin for even cooking and tenderness.
- 1 ½ cups vegetable oil: Perfect for frying to get that irresistible golden crust.
- 2 cups buttermilk: Adds tang and helps tenderize the chicken beautifully.
- 2 large eggs, whisked: Binds the marinade and breading for a crispy finish.
- 3 teaspoons salt: Essential seasoning to enhance flavor throughout.
- 1 ½ cups all-purpose flour: The base for our crunchy breading.
- ½ cup breadcrumbs (plain or Italian): Adds texture and extra crisp to the coating.
- 2 ½ teaspoons seasoned salt: Brings extra zing to the breading mix.
- ¾ teaspoon paprika: Adds mild smokiness and a warm color.
- ½ teaspoon cayenne pepper: Introduces a gentle kick, balanced perfectly with the other flavors.
- 1 ½ teaspoons black pepper: Classic seasoning that brightens the overall taste.
- 2 pounds russet potatoes, peeled and cubed: The ideal potato for creamy mashed potatoes.
- ½ cup whole milk: Gives the mashed potatoes their silky smoothness.
- 4 tablespoons unsalted butter: Richness that elevates every bite of your potatoes.
- Salt and pepper to taste: To perfectly season your mash at the end.
How to Make Fried Chicken and Mashed Potatoes Recipe
Step 1: Marinate the Chicken
The first step to achieving juicy, flavorful fried chicken is the marinate. Pound the chicken breasts to roughly half an inch thickness — this ensures quick, even cooking so your chicken stays tender inside without burning outside. Then, whisk together the buttermilk, eggs, and salt in a large bowl. Submerge the chicken breasts in this luscious marinade and refrigerate for at least one hour, or better yet, overnight. This process tenderizes the meat and builds layers of flavor right from the start.
Step 2: Prepare the Breading
While your chicken is marinating, mix together the dry ingredients for the breading. Combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish. This mix is the secret to that crispy, flavorful crust that will encase your juicy chicken perfectly, balancing a little heat with aromatic seasoning.
Step 3: Bread the Chicken
Once the chicken has soaked up all those flavors, remove each piece from the marinade one at a time, letting excess drip off. Dredge thoroughly in the breading mixture, pressing lightly to ensure every nook and cranny is covered. This step guarantees that crave-worthy crunch we all love when biting into fried chicken.
Step 4: Fry the Chicken
Heat the vegetable oil in a deep skillet to around 350°F (175°C). Carefully fry the coated chicken breasts for about 4-5 minutes per side or until they turn a gorgeous golden brown and reach an internal temperature of 165°F. Place the fried chicken on a wire rack after frying to drain off excess oil and maintain its crispiness. This method keeps your chicken perfectly crunchy without becoming greasy.
Step 5: Make the Mashed Potatoes
While your chicken is cooking or resting, bring a large pot of salted water to a boil and cook your peeled, cubed russet potatoes for about 15 minutes, or until tender when pierced with a fork. Drain them well, then mash back in the pot with whole milk, unsalted butter, and a sprinkling of salt and black pepper. Mash until you achieve a creamy, pillowy texture — the perfect, buttery counterpart to your crispy fried chicken.
How to Serve Fried Chicken and Mashed Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on your mashed potatoes instantly brightens up the dish visually and adds a mild herbal note. For the fried chicken, consider lemon wedges on the side — a little squeeze of citrus cuts through the richness and makes every bite sing.
Side Dishes
Classic green beans or roasted Brussels sprouts pair beautifully with this meal, adding a fresh, slightly crunchy element that contrasts nicely with the softness of mashed potatoes and the crispiness of the fried chicken. For a Southern twist, serve alongside buttery cornbread or creamy coleslaw.
Creative Ways to Present
For a fun, casual gathering, serve this meal family style on a large platter with the chicken piled high and mashed potatoes in a big bowl beside it. To elevate it for a dinner party, plate artfully by layering a scoop of mashed potatoes, placing a chicken breast on top, and drizzling a homemade gravy or hot honey for a sweet and spicy kick.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover fried chicken and mashed potatoes in separate airtight containers and refrigerate. They will keep well for up to 3 days, making it easy to enjoy your Fried Chicken and Mashed Potatoes Recipe again without any fuss.
Freezing
You can freeze fried chicken in a single layer on a baking sheet first, then transfer to a freezer-safe bag for up to 2 months. Mashed potatoes freeze beautifully as well — just portion them into freezer-safe containers. When you’re ready, thaw overnight in the refrigerator.
Reheating
To bring fried chicken back to its crispy glory, reheat in a 375°F oven on a wire rack for about 15-20 minutes. For mashed potatoes, reheat gently on the stove or microwave, adding a splash of milk or butter to refresh their creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and can add a richer flavor. Just adjust the frying time slightly as thighs may take a bit longer to cook through.
Do I have to marinate the chicken overnight?
Overnight marinating definitely boosts tenderness and flavor, but if you’re short on time, an hour or two will still make a noticeable difference.
What if I don’t have buttermilk?
No worries! You can easily make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes before using.
Can I bake the chicken instead of frying?
Yes, baking is a healthier alternative. Coat your chicken as usual and bake at 400°F for around 25-30 minutes or until golden and cooked through, flipping halfway.
How can I make my mashed potatoes extra fluffy?
Use russet potatoes and make sure to mash them immediately after draining while still hot. Adding warm milk and melting butter gradually helps achieve that perfect fluffy texture.
Final Thoughts
There’s something truly special about this Fried Chicken and Mashed Potatoes Recipe that hits all the right notes: crispy, juicy, creamy, and comforting. Whether it’s a cozy weeknight dinner or a weekend feast with loved ones, this dish always brings smiles to the table. I can’t wait for you to try it and enjoy every delicious bite as much as I do!
Print
Fried Chicken and Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This classic Fried Chicken and Mashed Potatoes recipe features juicy, tender chicken breasts marinated in a flavorful buttermilk mixture, coated in a crispy seasoned breading, and fried to golden perfection. Served alongside creamy, buttery mashed potatoes, this comforting meal is perfect for family dinners or special occasions.
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 (for marinade)
- 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 tenderness.
- Prepare the Marinade: Whisk together buttermilk, eggs, and 3 teaspoons salt in a large bowl. Submerge the chicken breasts in this mixture, cover, and refrigerate for 1-2 hours or overnight to tenderize and infuse flavor.
- Prepare the Breading: In a shallow dish, combine all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper to create a well-seasoned breading mixture.
- Bread the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off, then thoroughly coat each piece in the breading mixture for a crispy, flavorful crust.
- Fry the Chicken: Heat vegetable oil in a skillet to 350°F (175°C). Fry the breaded chicken breasts for 4-5 minutes on each side until the crust is golden brown and the chicken is cooked through. Drain on a wire rack to maintain crispiness.
- Make the Mashed Potatoes: Boil peeled and cubed potatoes in salted water for about 15 minutes or until tender when pierced with a fork. Drain well, then return potatoes to the pot. Mash with whole milk, unsalted butter, and salt and pepper to taste until smooth and creamy.
Notes
- For extra flavorful chicken, marinate overnight, if time allows.
- Ensure oil temperature remains consistent at 350°F to avoid greasy or undercooked chicken.
- Russet potatoes work best for fluffy mashed potatoes due to their high starch content.
- You can substitute whole milk with heavy cream for richer mashed potatoes.
- If preferred, use plain or Italian breadcrumbs depending on your flavor preference.
