Instructions
Step 1: Combine flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. Mix well to distribute all seasonings evenly.
Step 2: Pour buttermilk into another bowl and dip each drumstick, coating thoroughly on all sides.
Step 3: Dredge each buttermilk-coated drumstick in the seasoned flour mixture, pressing gently so the coating adheres well.
Step 4: Heat oil in a deep skillet or Dutch oven to 350F. Carefully place drumsticks in the hot oil and fry for 12-15 minutes, turning halfway through, until golden brown and cooked through.
Step 5: While chicken cooks, bring a pot of salted water to boil and add peeled potatoes. Cook for 12-15 minutes until fork-tender, then drain well.
Step 6: Mash the hot potatoes with butter and milk until you reach your desired creaminess. Season with salt to taste.
Step 7: Transfer mashed potatoes to a serving plate, top with chopped chives, and arrange the crispy chicken drumsticks alongside.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet at 375F for about 10 minutes to restore crispness.
Mashed potatoes keep well in the fridge for 3-4 days when stored in a sealed container. Reheat gently on the stovetop with a splash of milk, stirring frequently to avoid lumps.
For best results, keep the fried chicken and mashed potatoes separate until ready to serve. This prevents the heat from softening the crispy coating.
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