A hearty, comforting meal with crispy fried chicken, creamy mashed potatoes, and rich, savory gravy. This classic combo is perfect for family dinners and special occasions!
Why You’ll Love This Recipe
- Comfort Food at Its Best: A satisfying and flavorful meal that feels like a warm hug.
- Classic Southern Dish: Fried chicken, creamy mashed potatoes, and gravy—all made from scratch.
- Hearty & Filling: Perfect for feeding a crowd or enjoying a cozy meal at home.
Ingredients
For the Fried Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
For the Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
For the Mashed Potatoes:
- 4 large russet potatoes (peeled and cubed)
- 4 tbsp unsalted butter
- ½ cup milk (more for desired consistency)
- Salt and black pepper to taste
For the Gravy:
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth (or stock)
- 2 tbsp unsalted butter
- Salt and black pepper to taste
For Frying:
- 2 cups vegetable oil (for frying the chicken)
Instructions
- Prepare the Chicken:
- Pound chicken breasts to even thickness. In a bowl, mix buttermilk and hot sauce (if using). Submerge chicken in the buttermilk mixture and refrigerate for at least 1 hour or overnight.
- Make the Coating:
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Coat the Chicken:
- Remove chicken from buttermilk and dredge in the flour mixture, pressing gently to coat evenly. Double coat for extra crunch if desired.
- Fry the Chicken:
- Heat oil in a large skillet over medium heat to 350°F (175°C). Fry chicken for 4-5 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F/74°C). Remove and place on paper towels to drain.
- Make the Mashed Potatoes:
- While chicken fries, boil potatoes in salted water for 12-15 minutes, until fork-tender. Drain and return to the pot. Mash with butter, milk, salt, and pepper until smooth and creamy.
- Make the Gravy:
- In the same skillet used to fry the chicken, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Slowly add chicken broth, whisking constantly to prevent lumps. Simmer until thickened (about 5-7 minutes). Season with salt and pepper.
- Serve:
- Serve the crispy fried chicken with mashed potatoes and gravy on the side. Enjoy the comforting, classic meal!
Serving & Storage Tips
- Serving: Serve with a side of sautéed green beans or corn on the cob for a full Southern-inspired meal.
- Storage: Store leftovers in airtight containers. Fried chicken stays crispy when reheated in the oven. Mashed potatoes and gravy can be stored for up to 3 days.
Helpful Notes
- Mashed Potato Tip: Use russet potatoes for the fluffiest mashed potatoes.
- Gravy Tip: Add a splash of heavy cream to the gravy for a richer flavor.
- Fried Chicken Tip: Don’t overcrowd the pan while frying to ensure the chicken stays crispy.
FAQs
Can I use bone-in chicken?
Yes, bone-in chicken will work as well. Adjust frying time to ensure it cooks through completely.
Can I make the mashed potatoes ahead of time?
You can make the potatoes ahead and store them in the fridge. Reheat with extra milk and butter to keep them creamy.
How can I make this meal spicier?
Add extra cayenne pepper to the coating or sprinkle hot sauce on the chicken before serving for a spicy kick.
