Crispy golden fried chicken paired with creamy, buttery mashed potatoes makes the ultimate comfort meal. This detailed, step-by-step recipe will help you achieve perfectly seasoned chicken with tender meat and smooth mashed potatoes every time.

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Fried Chicken with Creamy Mashed Potatoes

Few meals can compete with the comforting goodness of Fried Chicken with Creamy Mashed Potatoes. The golden, crunchy coating of perfectly fried chicken paired with smooth, buttery mashed potatoes creates a satisfying contrast of textures and flavors. This dish is a family favorite, loved for its hearty simplicity and classic appeal.

Whether you’re cooking for Sunday dinner, a special occasion, or just craving comfort food, this recipe brings restaurant-quality results right to your home kitchen.

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Ingredients

For the Fried Chicken:

• 8 pieces of chicken (legs, thighs, or breasts)

• 2 cups buttermilk

• 2 cups all-purpose flour

• 1 tablespoon cornstarch

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon cayenne pepper (optional for spice)

• Vegetable oil for frying

For the Creamy Mashed Potatoes:

• 2 pounds potatoes (Yukon Gold or Russet)

• 4 tablespoons unsalted butter

• ½ cup whole milk or heavy cream

• ¼ cup sour cream

• Salt and pepper to taste

• Chopped parsley for garnish (optional)

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Instructions

Step 1: Marinate the Chicken

1. Rinse and pat dry the chicken pieces.

2. Place them in a large bowl and pour in the buttermilk. Make sure all pieces are well coated.

3. Cover and refrigerate for at least 2 hours, or ideally overnight.
   This helps tenderize the meat and infuse it with flavor.

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Step 2: Prepare the Coating

1. In a separate bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.

2. Remove the chicken from the buttermilk, letting excess drip off.

3. Dredge each piece in the flour mixture, pressing gently to ensure a thick, even coating.

4. Place coated chicken on a wire rack and let it rest for 10–15 minutes—this helps the coating stick during frying.

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Step 3: Fry the Chicken

1. Pour enough oil into a deep skillet or Dutch oven to submerge the chicken halfway.

2. Heat oil to 350°F (175°C).

3. Carefully place the chicken pieces in batches, avoiding overcrowding.

4. Fry for 12–15 minutes, turning halfway through, until the coating is golden brown and the internal temperature reaches 165°F (74°C).

5. Transfer fried chicken to a wire rack or paper towel-lined tray to drain excess oil.

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Step 4: Make the Creamy Mashed Potatoes

1. Peel and chop the potatoes into even-sized chunks.

2. Place in a large pot, cover with water, and add a pinch of salt.

3. Bring to a boil and cook for 15–20 minutes until fork-tender.

4. Drain and return potatoes to the pot.

5. Add butter, milk, and sour cream. Mash until smooth and creamy.

6. Season with salt and pepper to taste. Adjust consistency by adding more milk if needed.

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Step 5: Serve

1. Serve the crispy fried chicken alongside a generous scoop of creamy mashed potatoes.

2. Garnish with parsley or drizzle with gravy if desired.

3. Enjoy this classic, soul-warming meal fresh and hot.

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Tips for Success

• Marination: The longer the chicken sits in buttermilk, the more flavorful and tender it becomes. Overnight is best.

• Temperature Control: Keep the oil between 340°F and 360°F. Too hot will burn the crust; too low will make it greasy.

• Resting: Allow the fried chicken to rest for a few minutes before serving. This helps the juices redistribute.

• Potato Texture: Don’t overmix mashed potatoes; it can make them gluey. Mash gently for a fluffy texture.

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Variations

• Spicy Version: Add extra cayenne or a dash of hot sauce to the buttermilk marinade.

• Garlic Mashed Potatoes: Mix roasted garlic into the potatoes for a rich, savory twist.

• Buttermilk Substitute: If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let sit for 5 minutes.

• Oven-Fried Option: For a lighter version, bake the coated chicken at 400°F (200°C) for 35–40 minutes until crispy.

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Serving Suggestions

Pair this comforting dish with:

• Steamed green beans or corn on the cob

• Fresh coleslaw or mixed salad

• Homemade gravy or honey butter on the side

Serve the fried chicken hot and crispy straight from the pan, alongside a generous scoop of creamy mashed potatoes, a drizzle of gravy, and a bright side like coleslaw or steamed vegetables. Arrange it family-style for a cozy, comforting presentation everyone will love.

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Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: To keep the chicken crispy, reheat in an oven or air fryer at 375°F (190°C) for 10 minutes.

• Freeze: Both chicken and mashed potatoes can be frozen separately for up to 2 months.

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Final Thoughts

Fried Chicken with Creamy Mashed Potatoes is the kind of meal that satisfies every craving crispy, savory, and incredibly comforting. The combination of juicy chicken and buttery potatoes creates a timeless dish that everyone at the table will love. With this recipe, you can master the art of crispy fried chicken and perfect mashed potatoes right in your own kitchen.