Instructions
Step 1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender.
Step 2. While the potatoes cook, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a shallow bowl.
Step 3. In a second bowl, whisk together the eggs and buttermilk.
Step 4. Dip each piece of chicken into the buttermilk mixture, then coat thoroughly in the seasoned flour. Repeat for an extra-crispy coating if desired.
Step 5. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
Step 6. Fry the chicken for 6–8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
Step 7. Drain the cooked potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.
Step 8. Cook the green beans in boiling water for 4–5 minutes until tender-crisp. Drain and toss with butter, salt, and pepper.
Step 9. To make the gravy, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and simmer until thickened. Season with salt and pepper.
Step 10. Arrange the fried chicken, mashed potatoes, and green beans on serving plates.
Step 11. Spoon gravy over the mashed potatoes and garnish with fresh parsley.
Step 12. Serve immediately while hot and crispy.
Storage and Reheating Tips
Store leftover chicken, potatoes, gravy, and green beans in separate airtight containers in the refrigerator for up to 4 days.
For longer storage, freeze the fried chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat chicken in a 375°F (190°C) oven for 12–15 minutes to restore crispiness.
Warm mashed potatoes with a splash of milk, stirring occasionally until creamy.
Reheat gravy gently on the stovetop, adding a little broth if needed to thin it.
Green beans can be reheated in a skillet or microwave until warmed through.
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