Fried Chicken with Creamy Mashed Potatoes!

Fried Chicken with Creamy Mashed Potatoes

Ingredients for Fried Chicken:

• 8 chicken wings or chicken pieces (drumsticks, thighs, etc.)

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp cayenne pepper (optional for heat)

• Salt and pepper to taste

• 1-2 cups vegetable oil (for frying)

Ingredients for Creamy Mashed Potatoes:

• 4 large potatoes (Yukon Gold or Russet work best)

• 1/2 cup milk

• 1/4 cup unsalted butter

• Salt and pepper to taste

• 1/4 cup sour cream or cream cheese (optional for extra creaminess)

• Fresh parsley for garnish (optional)

Instructions:

For the Fried Chicken:

1. Marinate the Chicken:

   • Place the chicken pieces in a bowl and cover them with buttermilk. Let them marinate in the fridge for at least 1 hour or overnight. The buttermilk helps tenderize the chicken and gives it flavor.

2. Prepare the Coating:

   • In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well.

3. Coat the Chicken:

   • Remove each piece of chicken from the buttermilk and dredge it in the flour mixture, making sure it’s fully coated. Shake off any excess flour.

4. Fry the Chicken:

   • Heat the vegetable oil in a deep skillet or frying pan over medium-high heat (about 350°F or 175°C).

   • Fry the chicken in batches for about 8-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

   • Drain the chicken on paper towels to remove excess oil.

For the Creamy Mashed Potatoes:

1. Prepare the Potatoes:

   • Peel and chop the potatoes into even chunks.

   • Place them in a large pot and cover with cold water. Add a pinch of salt to the water.

2. Cook the Potatoes:

   • Bring the water to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

3. Mash the Potatoes:

   • Drain the potatoes and return them to the pot.

   • Add the butter, milk, salt, and pepper, and mash until smooth. For extra creaminess, you can add sour cream or cream cheese.

4. Serve:

   • Garnish with chopped fresh parsley if desired.

Q&A Section:

Q: Can I use other cuts of chicken besides wings?
A: Yes! You can use drumsticks, thighs, or even chicken breasts for this recipe. Just adjust the cooking time depending on the size of the pieces.

Q: What can I use if I don’t have buttermilk?
A: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

Q: Can I make the mashed potatoes ahead of time?
A: Yes! You can make mashed potatoes in advance, but for the best texture, reheat them gently on the stove with a little extra milk and butter. Stir until smooth and creamy.

Q: Can I use a different oil for frying the chicken?
A: Yes! You can use other oils like peanut oil, canola oil, or sunflower oil. The key is to make sure the oil is hot enough for frying.

Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the chicken for a healthier version. Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet, and bake for 25-30 minutes, flipping halfway through, until golden brown and cooked through.

Q: How do I make the mashed potatoes smoother?
A: To get ultra-smooth mashed potatoes, use a potato ricer or food mill instead of a regular masher. This will give you a creamy texture with no lumps.