American Classic Buttermilk Fried Chicken with Mashed Potatoes

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 cups buttermilk
• 2 cups flour, sifted
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 cups vegetable oil, for frying

• 4 large russet potatoes, peeled and cubed
• 1 cup milk, warmed
• 1 cup butter, melted
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

Method

1. 01
   Place chicken pieces in a large bowl and cover with buttermilk. Let marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. 02
   In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. 03
   Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating well.
4. 04
   Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
5. 05
   Carefully place chicken pieces in the hot oil, skin-side down, and fry until golden brown and cooked through, about 7-8 minutes per side.
6. 06
   Remove chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
7. 07
   While the chicken is frying, place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
8. 08
   Reduce heat to medium-low and simmer until potatoes are tender, about 15-20 minutes. Drain well.
9. 09
   Mash potatoes with a potato masher or electric mixer. Gradually add warm milk and melted butter, mixing until smooth and creamy.
10. 10
    Season mashed potatoes with salt and black pepper to taste.
11. 11
    Serve the fried chicken hot with a generous scoop of mashed potatoes on the side.