The Ultimate Crispy Fried Chicken with Creamy Mashed Potatoes Recipe
There is a specific kind of magic that happens in a kitchen when the sharp tang of buttermilk meets the earthy aroma of simmering potatoes. For me, fried chicken and mashed potatoes isn’t just a meal; it’s a memory of Sunday afternoons where the only clock that mattered was the one timing the golden crust in the skillet. I remember watching the steam rise from a mountain of potatoes, knowing that the first bite would be a perfect contrast of a shatteringly crisp exterior and a buttery, cloud-like center. This recipe is a tribute to that feeling of home, refined into a method that ensures every piece is seasoned to the bone and every scoop of potato is perfectly smooth.
Why You’ll Love This
The Texture Game: You get the ultimate satisfying crunch from the cornmeal-flour blend paired with the velvety softness of slow-simmered russets.
Deep Flavor Profiles: Marinating the chicken in buttermilk and Tabasco doesn’t just tenderize the meat; it builds layers of subtle heat and tang that cut through the richness.
A True Crowd-Pleaser: This is the kind of “main event” meal that turns a regular dinner into a celebration, yet it uses humble, accessible ingredients.
The Picky Eater’s Approval
I once hosted a dinner for a close friend whose young son was notoriously difficult to feed. He lived almost exclusively on boxed nuggets and plain white bread. When I set a platter of this bone-in fried chicken and a bowl of these buttery mashed potatoes on the table, I expected him to reach for the bread rolls. Instead, he watched his dad crack through a drumstick, heard that audible crunch, and asked for a small piece. By the end of the night, he hadn’t just finished a thigh and a mountain of potatoes; he was asking if he could take a “crunchy piece” in his lunchbox the next day. It was a small victory for home cooking over processed snacks.
What Makes It Special
Free-Range Chicken: Using a quality bird ensures the meat stays juicy and actually tastes like chicken, rather than just a vehicle for breading.
Stone-Ground Cornmeal: This provides a rustic, gritty crunch that flour alone simply cannot achieve.
The Paper Bag Method: It’s an old-school technique that ensures an even, heavy coating without making a massive mess on your counters.
Heavy Cream and Softened Butter: We don’t skimp here. These two ingredients transform humble potatoes into a restaurant-quality side.
Making It Happen
The process starts with the chicken. Breaking down a whole bird yourself is not only economical but gives you a variety of pieces to suit everyone’s preference. Once the chicken is sectioned, it goes straight into a bath of buttermilk spiked with smoked paprika and Tabasco. This soak is where the magic happens, softening the proteins and infusing the meat with flavor. While the chicken marinates, you’ll get the potatoes going. Peel the russets and cut them into large, uniform chunks, letting them simmer gently in salted water. The key here is a low simmer—never a rolling boil—to keep the starch from becoming gummy.
When it’s time to fry, the chicken gets a double-dredge treatment. First, it goes into a paper bag filled with a seasoned flour and cornmeal mix. After a good shake, it’s dipped back into the buttermilk (now whisked with eggs) and then back into the bag for a final coating. This creates a thick, craggy crust. You’ll fry the pieces in hot oil, starting with the larger breasts and thighs. As they turn a deep, golden brown, the kitchen will fill with that unmistakable savory aroma.
While the chicken rests on paper towels, you finish the potatoes. Drain them, but keep a bit of that starchy water. Return them to the pot with plenty of cream and softened butter, mashing them by hand. The result is a meal that looks as good as it smells: a golden pile of chicken perched next to a cloud of buttery potatoes.
You Must Know
Temperature Control: Keep your oil at a steady heat. If it’s too hot, the skin burns before the meat cooks; too cold, and the chicken becomes greasy.
The Potato Simmer: Never boil your potatoes aggressively. A gentle simmer ensures they cook evenly and maintain a fluffy texture.
The Rest Period: Let your chicken rest for at least five minutes after frying. This allows the juices to redistribute so the first bite isn’t just hot steam.
Serving Ideas
Serve this dish family-style on a large rimmed platter. To balance the richness, a side of vinegary coleslaw or garlicky sautéed green beans works beautifully. If you want to lean into the comfort, a drizzle of honey or a side of honey butter biscuits is never a bad idea. For drinks, a cold, crisp lager or a glass of iced sweet tea with plenty of lemon provides the perfect refreshing contrast to the fried coating.
Make It Different
Spicier Kick: Add a teaspoon of cayenne pepper to the flour mixture and double the Tabasco in the marinade.
Gluten-Free: Swap the all-purpose flour for a high-quality gluten-free 1-to-1 blend and ensure your cornmeal is certified GF.
Herbed Potatoes: Fold in fresh chives, roasted garlic, or a spoonful of sour cream for a tangier mashed potato.
Storage and Reheating
Leftover fried chicken is a treasure. Store it in an airtight container in the fridge for up to three days. To reheat and maintain the crunch, avoid the microwave. Place the chicken on a wire rack over a baking sheet and heat in a 300°F oven for about 20 minutes. The mashed potatoes can be reheated on the stove with a splash of extra milk or cream to loosen them back up.
Success Tips
For the creamiest potatoes, use an old-fashioned hand masher rather than a food processor. A processor can break the starch molecules and make them gluey. For the chicken, ensure your pieces are at room temperature for about 20 minutes before they hit the oil; this prevents the oil temperature from dropping too sharply and ensures even cooking.
FAQ
Can I use chicken breasts only?
Yes, but keep in mind that white meat cooks faster than dark meat. Adjust your frying time to about 12–15 minutes to avoid drying them out.
Why use a paper bag for coating?
The paper bag allows the flour to get into every nook and cranny of the chicken while absorbing a tiny bit of excess moisture, which leads to a crispier crust.
Is peanut oil necessary?
Peanut oil has a high smoke point and a neutral flavor, making it ideal for frying. However, canola or vegetable oil works perfectly well if you have an allergy or preference.
Can I make the mashed potatoes ahead of time?
You can, but they are best fresh. If you must make them early, keep them warm in a slow cooker on the lowest setting with a little extra butter on top.
How do I know the chicken is done without a thermometer?
The chicken is usually done when the bubbling in the oil slows down significantly and the juices run clear when the thickest part is pierced. However, an internal temp of 165°F is the safest bet.
Recipe Card
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 4–6
Category: Main Course
Difficulty: Medium
Cuisine: American Comfort Food
Yield: 10–12 pieces of chicken and a large bowl of potatoes
Equipment
Large mixing bowl
Cutting board and sharp knife
Kitchen shears
Large skillet (cast iron is best)
Large pot for potatoes
Strong paper bag
Potato masher
Paper towels and platter
Ingredients
Fried Chicken
1 (4-5 lb) chicken, preferably free-range
2 cups buttermilk
Kosher salt
1 tablespoon smoked paprika
1 tablespoon Tabasco sauce (or any hot sauce)
Canola or peanut oil, for frying
3 cups organic, stone-ground cornmeal
3 cups all-purpose flour
Freshly ground black pepper
3 large eggs
Mashed Potatoes
5 large russet potatoes
Kosher salt
1/2 cup heavy cream
1 stick (8 tablespoons) unsalted butter, softened
Directions
Prepare the chicken: Place buttermilk in a large bowl. Using a sharp knife and shears, break down the chicken into pieces (wings, drumsticks, thighs cut in half, and breasts cut into 4 pieces). Discard wing tips or save for stock. Add the pieces to the buttermilk as you go.
Season the marinade: Add a generous pinch of salt, the smoked paprika, and Tabasco to the buttermilk. Stir to coat the chicken thoroughly. This can be fried immediately or left to marinate overnight.
Heat the oil: Fill a large skillet with oil to a depth of 3/4-inch. Heat over medium-high heat until a pinch of flour sizzles instantly.
Prepare the potatoes: Peel the potatoes and cut into large chunks. Add them to a pot of simmering salted water. Cook at a gentle simmer until tender, roughly 35–45 minutes.
Coat the chicken: In a large paper bag, combine cornmeal, flour, 1/2 tablespoon salt, and black pepper. Remove chicken from the buttermilk, transfer to the bag, and shake until coated.
Double dredge: Whisk eggs into the remaining buttermilk marinade. Dip the floured chicken back into the liquid, then return to the paper bag for a second coating of the flour mixture.
Fry: Place the largest pieces in the oil first. Fry for 18–20 minutes, turning every 5 minutes, until the crust is golden-brown and the meat is cooked through. Adjust heat as needed to keep it constant. Drain on paper towels and season with a final pinch of salt.
Finish the potatoes: Drain the cooked potatoes, keeping about 1 cup of the cooking water in the pot. Add the cream and softened butter. Mash by hand until you reach your desired creamy texture.
Serve: Mound the hot mashed potatoes on a platter and arrange the fried chicken alongside. Serve immediately.
Notes
For the best results, use a cast iron skillet; it holds heat better than stainless steel or non-stick.
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Nutrition (Per Serving – Estimated)
Calories: 850 kcal
Total Fat: 48g
Carbohydrates: 62g
Protein: 42g
Sodium: 1200mg
