Fried Chicken and Mashed Potatoes is the ultimate comfort food meal. There’s something so satisfying about biting into crispy, golden-brown chicken paired with creamy mashed potatoes. The contrast of textures and flavors makes it a favorite for family dinners, and when served with gravy, it just can’t be beaten. This recipe combines tender marinated chicken breasts with a perfectly seasoned breading, fried to perfection, and served with all the classic fixings like mashed potatoes and cornbread. It’s hearty, delicious, and perfect for a cozy night in.

 

I remember growing up, this was one of those meals that always brought everyone to the table, no matter how busy we were. It’s a simple recipe, but it’s packed with flavor, and the buttermilk marinade ensures the chicken stays tender and juicy. Plus, the crispy breading with just the right amount of seasoning is what really makes this dish stand out!

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 ½ cups vegetable oil (for frying)

Buttermilk Marinade:

• 2 cups buttermilk (see notes for substitutions)
• 2 large eggs, whisked
• 3 teaspoons salt

Breading:

• 1 ½ cups all-purpose flour
• ½ cup breadcrumbs (plain or Italian)
• 2 ½ teaspoons seasoned salt
• ¾ teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 ½ teaspoons black pepper

 

 

Instructions:

 

Prep Work:

 

1. Pound the Chicken: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken to about ½ inch thick. This helps the chicken cook evenly.
2. Prepare the Marinade: In a large bowl, whisk together the buttermilk, whisked eggs, and 3 teaspoons of salt. Pat the chicken breasts dry, then place them in the buttermilk mixture, ensuring they are fully submerged. Let the chicken marinate in the refrigerator for 1-2 hours, or overnight if possible, for maximum tenderness.
3. Bring to Room Temperature: About 25-30 minutes before frying, remove the chicken from the fridge and let it sit at room temperature. This ensures even cooking.

 

Prepare the Breading:

4. In a shallow bowl, mix together the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. This blend adds a lot of flavor to the crispy coating.

 

 

Frying the Chicken:

 

5. Heat the Oil: Add enough vegetable oil to a large skillet (preferably cast iron) to cover the chicken halfway, and heat to 350°F. A cast iron skillet is great for frying because it maintains heat evenly.
6. Bread the Chicken: Right before frying, transfer the marinated chicken breasts, one at a time, to the breading mix. Press the breading into all the little nooks and crannies of the chicken to ensure a thick, even coating.
7. Fry the Chicken: Carefully add the breaded chicken to the hot oil. Fry for 4-5 minutes per side, until both sides are golden brown and crispy. Use a thin spatula to flip the chicken gently.
8. Drain the Chicken: Once the chicken is beautifully golden on both sides, transfer it to a wire cooling rack to drain any excess oil. This helps keep the chicken crispy and prevents the bottom from becoming soggy.

Serving Suggestions:

 

• Mashed Potatoes: Serve the fried chicken with a generous helping of creamy mashed potatoes. You can whip them up with butter, sour cream, and a splash of milk for extra richness.
• Gravy: Top everything with a ladle of chicken or brown gravy for the perfect finishing touch.
• Cornbread: For a classic Southern touch, pair this meal with some warm, buttery cornbread.

Pro Tips:

• Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by mixing 2 tablespoons of lemon juice or vinegar with 2 cups of milk. Let it sit for 5 minutes, and it’ll thicken up.
• Avoid Soggy Chicken: Make sure to let the fried chicken rest on a wire rack after cooking so the excess oil can drip off, keeping the chicken crisp.
• Don’t Overcrowd the Pan: Fry the chicken in batches if necessary, so the oil temperature stays consistent, and the chicken fries evenly.

FAQs:

 

Q: Can I use bone-in chicken instead of boneless?
Yes! Bone-in chicken works great, but you’ll need to adjust the cooking time. Bone-in pieces, such as thighs or drumsticks, may take a few more minutes per side to cook through.

 

Q: What if I don’t have a meat tenderizer?
No problem! You can use the bottom of a heavy skillet or even a rolling pin to pound the chicken to an even thickness.

 

Q: Can I bake the chicken instead of frying?
Yes, if you prefer a healthier version, you can bake the breaded chicken breasts at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy.

 

Q: Can I make the breading spicier?
Absolutely! Feel free to add extra cayenne pepper or even a dash of hot sauce to the buttermilk marinade if you want a spicier kick.

 

Final Thoughts:

Country Fried Chicken with mashed potatoes is a meal that never goes out of style. It’s the perfect blend of crispy, juicy chicken with creamy mashed potatoes and rich gravy. Whether you’re making it for a family dinner or a special weekend treat, it’s sure to become a favorite. And don’t forget the cornbread for that full Southern comfort experience!