Instructions
Step 1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Step 2. In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Step 3. In a separate bowl, whisk together the eggs and buttermilk.
Step 4. Dip each chicken thigh into the buttermilk mixture, then dredge thoroughly in the seasoned flour. For extra crispiness, repeat the dipping and dredging process once more.
Step 5. Heat 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Step 6. Fry the chicken in batches for 6–8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 7. Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
Step 8. Drain the potatoes and return them to the pot. Add the butter, warm milk, salt, and pepper, then mash until smooth and creamy.
Step 9. Cook the green beans in boiling water for 4–5 minutes until tender-crisp. Drain and toss with butter, salt, and pepper.
Step 10. Arrange the fried chicken, mashed potatoes, and green beans on serving plates.
Step 11. Sprinkle the chicken and potatoes with fresh parsley for garnish.
Step 12. Serve immediately while the chicken is hot and crispy.
Storage and Reheating Tips
Store leftover fried chicken, mashed potatoes, and green beans in separate airtight containers in the refrigerator for up to 4 days.
Freeze fried chicken for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat chicken in a 375°F (190°C) oven for 12–15 minutes to help restore its crispy texture.
Warm mashed potatoes on the stovetop or in the microwave with a splash of milk to maintain creaminess.
Reheat green beans in a skillet over medium heat or in the microwave until heated through.
For the best flavor and texture, avoid microwaving the fried chicken whenever possible.
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