Fried Chicken Recipe

Marinate the Chicken

In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours or overnight for best results.

Prepare the Coating

In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Coat the Chicken

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Shake off any excess flour.

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 12-15 minutes per side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain and Serve

Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.

Boil the Potatoes

In a large pot, add the peeled and cut potatoes and cover them with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes or until the potatoes are tender.

Drain the Potatoes

Once tender, drain the potatoes in a colander and return them to the pot.

Mash the Potatoes

Add the butter, milk, salt, and black pepper to the pot with the drained potatoes. Use a potato masher or a fork to mash until smooth and creamy.

Serve

Serve the mashed potatoes warm alongside the fried chicken.