Fried Chicken Recipe
Crispy fried chicken served with mashed potatoes and gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Breading
Mashed Potatoes
Gravy
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Breading
- 2
Prepare the Breading
In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove the chicken from the marinade, allowing excess buttermilk to drip off, and dredge each piece in the seasoned flour, coating thoroughly. Place breaded chicken on a wire rack and let sit for 15 minutes.
Frying
- 3
Fry the Chicken
In a large skillet or deep fryer, heat oil to 350°F (175°C). Carefully add the breaded chicken pieces in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Drain on paper towels.
Mashed Potatoes
- 4
- 5
Mash the Potatoes
Add butter, milk, salt, and black pepper to the drained potatoes. Using a potato masher or electric mixer, mash until smooth and creamy. Adjust seasoning to taste.
Gravy
- 6
Make the Gravy
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until golden. Gradually whisk in the chicken broth, stirring until smooth. Bring to a simmer and cook for 5 minutes, until thickened. Season with salt and black pepper to taste.