Dublin Fried Chicken Recipe
Includes Dublin Mashed Potatoes, White Pepper.
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Ingredients
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Dublin Fried Chicken
Dublin Mashed Potatoes
Method
Dublin Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, and paprika. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix the flour, white pepper, garlic powder, onion powder, and salt together. This will be the coating for the chicken.
- 3
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Take each piece and shake off excess buttermilk, then dredge it in the flour mixture, ensuring it is well coated.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being cautious to avoid splatters. Fry in batches, without overcrowding the pan, for about 15-18 minutes or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.
Dublin Mashed Potatoes
- 7
- 8
Cook the Potatoes
Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender, about 15-20 minutes.
- 9
Mash the Potatoes
Drain the cooked potatoes and return them to the pot. Add the butter, heavy cream, white pepper, and salt. Mash with a potato masher or a fork until smooth and creamy.
- 10
Serve
Serve the Dublin mashed potatoes alongside the fried chicken for a delicious meal.