Fried Chicken and Mashed Potatoes Recipe

If you’re looking for a comforting meal that delivers on both flavor and nostalgia, you can never go wrong with Fried Chicken and Mashed Potatoes. This classic pairing features succulent, crispy fried chicken nestled alongside fluffy, buttery mashed potatoes—a true embodiment of home-cooked goodness. Whether it’s for a casual family dinner or a special gathering, this duo promises satisfaction in every bite and is likely to earn a spot in your regular recipe rotation.

this Recipe

Ingredients You’ll Need

You really don’t need anything fancy to bring Fried Chicken and Mashed Potatoes to life—just a collection of simple ingredients that combine to create layers of texture and flavor. Each item plays a critical role, from juicy chicken and creamy potatoes to the seasonings that make every bite irresistible.

• Chicken Thighs & Drumsticks: Bone-in and skin-on pieces stay juicy and deliver maximum flavor and succulence.
• Buttermilk: Tenderizes the chicken beautifully and gives it that signature tangy flavor.
• Hot Sauce (optional): Adds a gentle kick—feel free to adjust or skip based on your spice preference.
• All-Purpose Flour: The foundation of that golden, crispy crust everyone craves.
• Paprika: Lends a subtle smokiness and deep color to your fried chicken coating.
• Garlic Powder: A kitchen staple for adding savory depth to both chicken and coating.
• Onion Powder: Enhances the overall savory aroma and flavor in every bite.
• Cayenne Pepper: For a whisper of heat that makes the chicken lively and memorable.
• Salt & Black Pepper: Essential for seasoning everything just right—don’t skimp!
• Vegetable Oil: Ideal for frying, as it keeps the chicken crispy without imparting any unwanted flavors.
• Russet Potatoes: Their starchy nature ensures smooth, fluffy mashed potatoes every time.
• Butter: Infuses a rich, classic creaminess into your potatoes—don’t be shy with it.
• Whole Milk (warm): Helps get the potatoes to that perfect silky texture; warming the milk makes blending easier.

How to Make Fried Chicken and Mashed Potatoes

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk and hot sauce (if using). Submerge the chicken thighs and drumsticks in the marinade, making sure every piece is well coated. Cover and refrigerate for at least 4 hours (overnight is even better), which helps the chicken stay juicy and flavorful when fried.

Step 2: Prepare the Dredge

In another bowl, combine your flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This seasoned mixture is what gives Fried Chicken and Mashed Potatoes its signature crispy crust. Be generous when rolling the chicken in the flour mixture—press firmly to get a substantial coating on every piece.

Step 3: Fry the Chicken

Heat about 2 inches of vegetable oil in a heavy skillet to 350°F. Gently place the coated chicken into the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches, cooking each piece for around 10 to 12 minutes per side until it’s a deep, golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain off any excess oil.

Step 4: Make the Mashed Potatoes

While the chicken is frying, place your peeled and chopped russet potatoes into a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, which takes about 15 to 20 minutes. Drain well, then return the potatoes to the pot. Add the butter and begin mashing, then slowly pour in the warm milk, beating the mixture until the mashed potatoes are luxuriously smooth and creamy. Season with additional salt and black pepper to taste.

Step 5: Serve and Enjoy

Spoon a generous mound of mashed potatoes onto each plate, then crown it with a piece or two of that golden fried chicken. The harmony of crispy, juicy chicken and creamy potatoes is what makes Fried Chicken and Mashed Potatoes an unbeatable comfort food combo.

How to Serve Fried Chicken and Mashed Potatoes

Garnishes

Boost the eye appeal and layer in extra flavor with garnishes. Sprinkle chopped fresh chives or parsley over your mashed potatoes for a burst of color and freshness. A few cracks of black pepper or a dusting of smoked paprika lend a finishing touch to your fried chicken. For a decadent twist, nestle a pat of butter right on top of the hot mashed potatoes.

Side Dishes

While Fried Chicken and Mashed Potatoes shine on their own, classic sides make the meal sing. Think buttery corn on the cob, tangy coleslaw, or flaky homemade biscuits. A crisp, simple green salad helps balance out the richness—don’t be afraid to play with the lineup based on what you love most.

Creative Ways to Present

For a family-style gathering, arrange the fried chicken pieces on a big platter surrounded by generous scoops of mashed potatoes. Or, serve in individual shallow bowls for that rustic, down-home look. Mini fried chicken and mashed potato sliders are a hit at parties—just tuck a small strip of chicken over a dollop of potatoes in a soft roll and watch them disappear!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover fried chicken and mashed potatoes to airtight containers. Store the chicken and potatoes separately in the fridge; they’ll stay fresh for up to three days. This makes lunch or dinner the next day just as exciting as the original meal!

Freezing

If you’d like to freeze, arrange the fried chicken pieces on a parchment-lined baking sheet and freeze until solid, then place in a freezer-safe bag for up to three months. Scoop mashed potatoes into portions, let them cool, and freeze in airtight containers. Thaw in the refrigerator overnight before reheating.

Reheating

To bring that fried chicken crunch back, reheat in a 375°F oven for about 15 minutes or until hot and crispy. Mashed potatoes reheat beautifully in the microwave or in a saucepan over low heat with a splash of milk stirred in. This revives the creamy texture and delightful flavors found in every serving of Fried Chicken and Mashed Potatoes.

FAQs

Can I use boneless chicken instead?

You surely can! Boneless thighs work well for this recipe, though the bone-in pieces tend to stay juicier and more flavorful. Adjust fry time as boneless chicken cooks a bit faster—just ensure it’s cooked through and crisp.

Do I have to use buttermilk for the marinade?

Buttermilk adds distinct tenderness and flavor, but if you don’t have any on hand, mix regular milk with a tablespoon of lemon juice or vinegar as a quick substitute. The tang will still help break down the chicken for a tender bite.

What’s the secret to super creamy mashed potatoes?

Start with starchy russet potatoes and don’t overmix. Warm milk and a generous amount of butter are key to achieving the creamy, smooth consistency that makes mashed potatoes so comforting alongside fried chicken.

How do I know when the chicken is cooked through?

The best way is to use a kitchen thermometer; the internal temperature should reach 165°F. If you don’t have one, pierce the thickest part of a drumstick or thigh to check—juices should run clear.

Can I add flavor variations to this recipe?

Absolutely! Add a hint of dried herbs or a dash of smoked paprika to the flour dredge, or stir roasted garlic or cream cheese into the mashed potatoes for a flavor twist. Fried Chicken and Mashed Potatoes welcome your personal touches.

Final Thoughts

I hope you’re inspired to roll up your sleeves and treat yourself to a homemade batch of Fried Chicken and Mashed Potatoes soon. There’s something magical about this classic combination—each bite brings the warmth and joy of a meal made to share. Dig in and savor every delicious moment!

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