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
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 (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.
