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The Ultimate Comfort Meal: Crispy Fried Chicken and Creamy Mashed Potatoes

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Nothing brings a sense of nostalgia and warmth quite like fried chicken and mashed potatoes. It’s the kind of meal that reminds you of family dinners, celebrations, or cozy nights at home. With its crispy golden crust and tender, juicy chicken paired with creamy, buttery mashed potatoes, this dish hits all the right notes. Whether you’re new to cooking or looking for an easy and reliable recipe, this classic combination is perfect for beginner cooks. It’s simple to make, uses common ingredients, and delivers exceptional results every time.

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The Ultimate Comfort Meal: Crispy Fried Chicken and Creamy Mashed Potatoes

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✨🥔 Nothing says comfort like Crispy Fried Chicken and Creamy Mashed Potatoes! 🍗💛 Juicy chicken with a crunchy golden crust, paired with buttery, smooth mashed potatoes, creates the ultimate homestyle meal. Ready in no time and beginner-friendly, this classic dish is perfect for any day of the week. 😍

#FriedChickenPerfection #MashedPotatoLovers #HomestyleCooking #ComfortFoodCravings #EasyRecipesForBeginners #GoldenAndFlavorful #CreamyComforts #SoulFoodVibes #QuickAndTastyMeals #FoodieFavorites 🍗🥔✨

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts (approximately 6 ounces each)
  • Substitute: Chicken thighs for a juicier option or smaller chicken tenders for faster cooking.

Buttermilk Marinade

  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt
  • Substitute: If you don’t have buttermilk, use regular milk with 1 tablespoon of vinegar or lemon juice mixed in.

Breading

  • 1 ½ cups all-purpose flour
  • ½ cup breadcrumbs (plain or Italian-style)
  • 2 ½ teaspoons seasoned salt
  • ¾ teaspoon paprika
  • ½ teaspoon cayenne pepper (optional for heat)
  • 1 ½ teaspoons black pepper
  • Alternative: Use panko breadcrumbs for extra crispiness or gluten-free flour and breadcrumbs for a gluten-free version.

Oil for Frying

  • 1 ½ cups vegetable oil (or as needed to fill your skillet about 1 inch deep)
  • Healthier Option: Use an air fryer with a light coating of cooking spray.

Instructions

1. Marinate the Chicken

  • Begin by pounding the chicken breasts to an even ½-inch thickness. This ensures even cooking and prevents dry or undercooked spots.
  • In a large bowl, whisk together the buttermilk, eggs, and salt. Submerge the chicken in the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1-2 hours, or overnight for maximum flavor and tenderness.

Pro Tip: If short on time, a 30-minute marinade will still add flavor and moisture.


2. Prepare the Breading

  • In a shallow dish or pie plate, mix the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Stir thoroughly to combine.

Note: Taste-test a small pinch of the mixture to ensure it has enough seasoning. Adjust as needed.


3. Bread the Chicken

  • Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Coat each piece thoroughly in the breading mixture, pressing gently to ensure the coating adheres. Place breaded chicken on a wire rack or plate and let it rest for 5-10 minutes. This helps the breading stick better during frying.

4. Fry the Chicken

  • Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). To check if the oil is ready, drop in a small pinch of breading—if it sizzles immediately, the oil is hot enough.
  • Carefully add the chicken to the skillet, frying 2-3 pieces at a time to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.

Troubleshooting:

  • If the chicken browns too quickly, reduce the heat slightly.
  • If the breading falls off, ensure you’re not skipping the resting step after breading.

5. Make the Mashed Potatoes

  • While the chicken is frying, bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 12-15 minutes, or until fork-tender.
  • Drain the potatoes and return them to the pot. Mash with a potato masher or fork until smooth. Add the milk, butter, salt, and pepper, and mix until creamy.

Optional Add-Ins: For a twist, stir in chopped fresh herbs (like chives or parsley), roasted garlic, or grated cheese.

Notes

1. Frying Tips

  • Use a thermometer to monitor the oil temperature. Consistent heat ensures even cooking and prevents greasy chicken.
  • Avoid flipping the chicken too often—it only needs to be flipped once for even browning.

2. Potato Prep Tips

  • Cut potatoes into even-sized cubes to ensure they cook at the same rate.
  • Warm the milk and butter before adding them to the potatoes for a smoother mash.

3. Time-Saving Hacks

  • To save time, prepare the marinade and breading mixture in advance.
  • Use an electric hand mixer for quicker mashed potatoes (but be careful not to overmix, as this can make them gummy).
  • Author: Paula Susan
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

In this detailed guide, we’ll walk you through every step of preparing fried chicken and mashed potatoes, ensuring clarity and practicality for home cooks. You’ll also find tips for troubleshooting, ingredient substitutions, and serving suggestions to make this recipe your own. Let’s dive into this satisfying meal that’s bound to become a staple in your kitchen.

Why This Recipe is Perfect for Beginners

  • Simplicity: The recipe breaks down into two main components—fried chicken and mashed potatoes—each with straightforward steps.
  • Time Efficiency: From start to finish, you’ll have a hearty meal ready in under an hour.
  • Beginner-Friendly Techniques: You’ll learn essential cooking skills like marinating, breading, frying, and mashing.
  • Flexible Ingredients: With substitution options, you can tailor this dish to your preferences or dietary needs.
  • Comfort Food Appeal: Few meals are as universally loved and satisfying as this one, making it a guaranteed hit.

Ingredients and Preparation

For the Fried Chicken

Chicken

  • 4 boneless, skinless chicken breasts (approximately 6 ounces each)
  • Substitute: Chicken thighs for a juicier option or smaller chicken tenders for faster cooking.

Buttermilk Marinade

  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt
  • Substitute: If you don’t have buttermilk, use regular milk with 1 tablespoon of vinegar or lemon juice mixed in.

Breading

  • 1 ½ cups all-purpose flour
  • ½ cup breadcrumbs (plain or Italian-style)
  • 2 ½ teaspoons seasoned salt
  • ¾ teaspoon paprika
  • ½ teaspoon cayenne pepper (optional for heat)
  • 1 ½ teaspoons black pepper
  • Alternative: Use panko breadcrumbs for extra crispiness or gluten-free flour and breadcrumbs for a gluten-free version.

Oil for Frying

  • 1 ½ cups vegetable oil (or as needed to fill your skillet about 1 inch deep)
  • Healthier Option: Use an air fryer with a light coating of cooking spray.

For the Mashed Potatoes

Potatoes

  • 2 pounds russet potatoes, peeled and cubed
  • Substitute: Yukon gold potatoes for a creamier texture or red potatoes for a chunkier mash.

Other Ingredients

  • ½ cup whole milk (or substitute with plant-based milk like almond or oat)
  • 4 tablespoons unsalted butter (or dairy-free margarine for a vegan option)
  • Salt and pepper to taste
  • Optional: Add sour cream, cream cheese, or roasted garlic for extra flavor.

Step-by-Step Instructions

1. Marinate the Chicken

  • Begin by pounding the chicken breasts to an even ½-inch thickness. This ensures even cooking and prevents dry or undercooked spots.
  • In a large bowl, whisk together the buttermilk, eggs, and salt. Submerge the chicken in the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1-2 hours, or overnight for maximum flavor and tenderness.

Pro Tip: If short on time, a 30-minute marinade will still add flavor and moisture.

2. Prepare the Breading

  • In a shallow dish or pie plate, mix the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Stir thoroughly to combine.

Note: Taste-test a small pinch of the mixture to ensure it has enough seasoning. Adjust as needed.

3. Bread the Chicken

  • Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Coat each piece thoroughly in the breading mixture, pressing gently to ensure the coating adheres. Place breaded chicken on a wire rack or plate and let it rest for 5-10 minutes. This helps the breading stick better during frying.

4. Fry the Chicken

  • Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). To check if the oil is ready, drop in a small pinch of breading—if it sizzles immediately, the oil is hot enough.
  • Carefully add the chicken to the skillet, frying 2-3 pieces at a time to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.

Troubleshooting:

  • If the chicken browns too quickly, reduce the heat slightly.
  • If the breading falls off, ensure you’re not skipping the resting step after breading.

5. Make the Mashed Potatoes

  • While the chicken is frying, bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 12-15 minutes, or until fork-tender.
  • Drain the potatoes and return them to the pot. Mash with a potato masher or fork until smooth. Add the milk, butter, salt, and pepper, and mix until creamy.

Optional Add-Ins: For a twist, stir in chopped fresh herbs (like chives or parsley), roasted garlic, or grated cheese.

Beginner Tips and Notes

1. Frying Tips

  • Use a thermometer to monitor the oil temperature. Consistent heat ensures even cooking and prevents greasy chicken.
  • Avoid flipping the chicken too often—it only needs to be flipped once for even browning.

2. Potato Prep Tips

  • Cut potatoes into even-sized cubes to ensure they cook at the same rate.
  • Warm the milk and butter before adding them to the potatoes for a smoother mash.

3. Time-Saving Hacks

  • To save time, prepare the marinade and breading mixture in advance.
  • Use an electric hand mixer for quicker mashed potatoes (but be careful not to overmix, as this can make them gummy).

Serving Suggestions

To elevate this meal, consider pairing it with the following sides and sauces:

  • Vegetables: Steamed green beans, roasted carrots, or a fresh garden salad.
  • Sauces: Serve with gravy, honey mustard, or spicy mayo for dipping.
  • Bread: Add a side of warm dinner rolls or cornbread for a fuller meal.

For leftovers:

  • Store fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to retain crispiness.
  • Refrigerate mashed potatoes in a sealed container for up to 4 days. Reheat with a splash of milk to restore creaminess.

Conclusion

With its crispy fried chicken and creamy mashed potatoes, this recipe is a testament to the magic of simple, homemade meals. The combination of textures and flavors will have everyone coming back for seconds, and as a beginner cook, you’ll gain confidence in the kitchen while mastering fundamental techniques.

We’d love to hear about your experience with this recipe! Did you make any substitutions or add your own twist? Share your thoughts and tips in the comments below, and don’t forget to pass this recipe along to fellow comfort food lovers. Happy cooking!

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