Southern Fried Chicken Recipe
Buttermilk-fried chicken breasts, garlic mashed potatoes, Grandpa's pan gravy and sautéed seasonal vegetables.
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Ingredients
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For the Southern Fried Chicken
For the Garlic Mashed Potatoes
For Grandpa's Pan Gravy
For the Sautéed Seasonal Vegetables
Method
For the Southern Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken breasts and buttermilk. Ensure the chicken is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C).
- 4
Coat the Chicken
Take the marinated chicken out of the buttermilk, allowing excess to drip off. Dredge the chicken in the flour mixture, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken breasts in the hot oil. Fry in batches, without overcrowding, for 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Drain on paper towels.
For the Garlic Mashed Potatoes
- 6
- 7
Prepare the Garlic
While the potatoes are boiling, peel and mince the garlic cloves. In a small pan, melt 2 tablespoons of butter and sauté the garlic until fragrant, about 2 minutes.
- 8
Mash the Potatoes
Drain the boiled potatoes and return them to the pot. Add the sautéed garlic, remaining butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
For Grandpa's Pan Gravy
- 9
- 10
Add the Broth
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and black pepper.
For the Sautéed Seasonal Vegetables
- 11
Prepare the Vegetables
Wash and chop the seasonal vegetables into bite-sized pieces.
- 12
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the vegetables, seasoning with salt and black pepper. Sauté for 5-7 minutes until tender but still crisp.
