Instructions
Step 1. Place the chicken thighs in a bowl with the buttermilk and hot sauce. Cover and refrigerate for at least 1 hour or overnight.
Step 2. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 3. Remove the chicken from the buttermilk, allowing excess liquid to drip off.
Step 4. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well.
Step 5. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 6. Fry the chicken in batches for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 7. Transfer the cooked chicken to a wire rack and keep warm.
Step 8. While the chicken cooks, place the potatoes in a large pot and cover with cold water.
Step 9. Bring to a boil and cook for 15–20 minutes until fork-tender.
Step 10. Drain the potatoes and return them to the pot.
Step 11. Add the butter, milk, heavy cream, salt, and black pepper.
Step 12. Mash until smooth and creamy.
Step 13. Steam or boil the green beans for 4–5 minutes until tender-crisp.
Step 14. Melt the butter in a skillet over medium heat and sauté the garlic for 30 seconds.
Step 15. Add the green beans, salt, and black pepper, tossing to coat.
Step 16. Arrange the fried chicken, mashed potatoes, and green beans on serving plates.
Step 17. Sprinkle with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and green beans separately in airtight containers in the refrigerator for up to 4 days.
Reheat the fried chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness.
Reheat mashed potatoes with a splash of milk to maintain their creamy texture.
Warm green beans in a skillet or microwave until heated through.
Fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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