🍗 Southern Fried Chicken with Mashed Potatoes and Corn
📝 Ingredients:
For the fried chicken:
- 1 whole chicken (cut into pieces)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for spice)
- Vegetable oil for frying
For the mashed potatoes:
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or more for creaminess)
- Salt and black pepper to taste
For the corn:
- 1½ cups corn kernels (fresh, canned, or frozen)
- 2 tbsp butter
- Salt, black pepper, and chopped parsley (optional)
For the gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- Salt and pepper to taste
🍴 Instructions:
1. Marinate the chicken
- Place the chicken pieces in a bowl, pour in the buttermilk, cover, and refrigerate for at least 2 hours (overnight is best).
2. Prepare the coating
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
3. Fry the chicken
- Heat oil in a large skillet or deep fryer (about 175°C / 350°F).
- Remove chicken from buttermilk, shake off excess, and dredge in the flour mixture.
- Fry each piece for 10–15 minutes (depending on size), turning once, until golden brown and crispy.
- Drain on paper towels.
4. Make the mashed potatoes
- Boil the potatoes until soft, then drain.
- Mash with butter, milk, salt, and pepper until creamy.
5. Make the corn
- In a pan, melt butter and add corn.
- Season with salt, pepper, and parsley. Cook for about 5 minutes.
6. Make the gravy
- Melt butter in a small saucepan.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth and thick.
- Season with salt and pepper.
7. Serve
- Plate the crispy fried chicken with mashed potatoes topped with gravy and a side of buttered corn. Enjoy!
