By Kelly Riley
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or overnight for best results).
In another large bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge the chicken in the flour mixture, coating it well. Shake off any excess flour and set aside.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Fry the chicken in batches, turning occasionally, until golden brown and crispy, about 14-18 minutes. Ensure the internal temperature of the chicken is 165°F (74°C). Remove to a wire rack to drain excess oil.
Peel and cube the potatoes. Boil in a pot of salted water until tender, about 15 minutes. Drain and return to the pot.
Add the butter and milk to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
For the gravy, heat 2 tablespoons of the fried chicken oil in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook, stirring, until golden brown.
Slowly whisk in the chicken broth and bring to a simmer. Cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Serve the fried chicken with mashed potatoes and gravy on top.
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By Kelly Riley
This recipe is ready in 1 hour 30 minutes and features chicken pieces (legs, thighs, wings), buttermilk, all-purpose flour and other delicious ingredients. Contains 746 calories total.
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or overnight for best results).
In another large bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge the chicken in the flour mixture, coating it well. Shake off any excess flour and set aside.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Fry the chicken in batches, turning occasionally, until golden brown and crispy, about 14-18 minutes. Ensure the internal temperature of the chicken is 165°F (74°C). Remove to a wire rack to drain excess oil.
Peel and cube the potatoes. Boil in a pot of salted water until tender, about 15 minutes. Drain and return to the pot.
Add the butter and milk to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
For the gravy, heat 2 tablespoons of the fried chicken oil in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook, stirring, until golden brown.
Slowly whisk in the chicken broth and bring to a simmer. Cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Serve the fried chicken with mashed potatoes and gravy on top.
Calories per Serving: 746
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