Ingredients

For the Fried Chicken:

• 1 lb chicken thighs or drumsticks, skin-on and bone-in
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buttermilk
• Vegetable oil, for frying

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 1/2 cup milk (or more as needed)
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chives (for garnish, optional)

Steps to Make Southern Fried Chicken with Garlic Mashed Potatoes

Step 1: Prepare the Chicken for Frying

1. Marinate the Chicken: Begin by placing the chicken thighs or drumsticks in a large bowl. Pour the buttermilk over the chicken, making sure each piece is fully coated. Let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours, to tenderize and infuse flavor into the meat.
2. Make the Seasoned Flour: In a separate large bowl or shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Stir the mixture to ensure all the spices are evenly distributed.
3. Coat the Chicken: After the chicken has marinated, remove each piece from the buttermilk and dredge it thoroughly in the seasoned flour. Press down on each piece to make sure the flour sticks, creating a thick coating. Place the coated chicken on a plate or tray while you prepare the oil.

Step 2: Fry the Chicken

1. Heat the Oil: Pour vegetable oil into a large, heavy skillet or deep frying pan, enough to cover the bottom of the pan by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of flour into the oil—if it sizzles immediately, the oil is ready.
2. Fry the Chicken: Carefully add the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook the chicken for about 10-12 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C) when tested with a meat thermometer.
3. Drain the Chicken: Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.

Step 3: Prepare the Mashed Potatoes

1. Boil the Potatoes: While the chicken is frying, bring a large pot of salted water to a boil. Add the peeled and cubed russet potatoes to the boiling water and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Sauté the Garlic: While the potatoes are boiling, melt 2 tablespoons of butter in a small pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
3. Mash the Potatoes: Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes using a potato masher or hand mixer, adding the remaining 2 tablespoons of butter, milk, and the sautéed garlic. Continue mashing until the potatoes are smooth and creamy. Add additional milk if necessary to achieve your desired consistency. Season with salt and pepper to taste.
4. Garnish the Potatoes: If desired, garnish the mashed potatoes with fresh chives for a pop of color and flavor.

Step 4: Serve and Enjoy

1. Plate the Dish: Serve each portion of fried chicken with a generous scoop of creamy garlic mashed potatoes on the side.
2. Garnish the Chicken: Optionally, garnish the fried chicken with some extra chopped chives or parsley for an added touch of freshness and color.

Nutrition Facts (per serving, based on 4 servings)

• Calories: 600 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 130mg
• Sodium: 800mg
• Carbohydrates: 45g
• Fiber: 5g
• Sugar: 5g
• Protein: 40g

Note: Nutritional values are estimates and may vary depending on specific ingredients used.

Frequently Asked Questions (FAQs)

Q1: Can I use boneless chicken for this recipe?
Yes, you can use boneless skinless chicken thighs or breasts if you prefer. Keep in mind that boneless pieces will cook faster than bone-in pieces, so you’ll need to adjust the cooking time accordingly.

Q2: Can I make the mashed potatoes ahead of time?
Yes, you can prepare the mashed potatoes in advance. After mashing, store them in an airtight container in the fridge for up to 2 days. To reheat, simply microwave them with a splash of milk or heat them on the stove over low heat, stirring occasionally.

Q3: Can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch for dredging the chicken. Be sure to check the labels of your buttermilk and other ingredients for hidden gluten.

Q4: How do I keep the fried chicken crispy?
To keep the fried chicken crispy after frying, place the chicken on a wire rack over a baking sheet. This will allow air to circulate around the chicken, preventing it from becoming soggy. If you’re making the chicken in advance, you can reheat it in the oven at 375°F (190°C) for 10-15 minutes to restore its crispiness.

Tips for Making Perfect Southern Fried Chicken and Mashed Potatoes

1. Use Buttermilk: Buttermilk not only helps tenderize the chicken but also gives it a subtle tang and extra flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.
2. Double Dredging: For an extra crispy coating, consider double-dipping your chicken. After the first dip in the buttermilk, coat the chicken in flour, dip it back in buttermilk, and then dredge it again in flour before frying.
3. Temperature Control: Keep a close eye on the oil temperature. Too hot, and the chicken will burn before the inside is fully cooked. Too cool, and the chicken will absorb too much oil and become greasy. Use a thermometer to ensure the oil stays between 325°F and 350°F.
4. Season the Mashed Potatoes Well: Don’t forget to taste the mashed potatoes as you go. Adding garlic, butter, and milk will give them great flavor, but a little extra salt and pepper can really make the potatoes shine.

Storage Tips

• Fried Chicken: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To keep the coating crispy, reheat in the oven at 375°F (190°C) for 10-15 minutes.
• Mashed Potatoes: Leftover mashed potatoes can be stored in the fridge for up to 4 days. Reheat with a bit of milk or butter to restore their creamy texture.

Conclusion

Southern Fried Chicken with Garlic Mashed Potatoes is a comforting, hearty meal that everyone will love. The crispy fried chicken with its flavorful crust is the perfect counterpart to the creamy, garlic-infused mashed potatoes. Whether you’re serving it for a family meal or a special occasion, this dish is sure to become a favorite. With a few simple ingredients and some patience, you can recreate this Southern classic in your own kitchen. Enjoy the ultimate comfort food experience with this satisfying and delicious recipe!