Instructions
Step 1: Place chicken drumsticks in a bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, black pepper, and salt. Mix well.
Step 3: Heat vegetable oil in a large skillet to 350 degrees Fahrenheit. You need enough oil for shallow frying.
Step 4: Remove chicken from buttermilk and dredge each piece in the flour mixture, coating all sides evenly. Shake off excess flour.
Step 5: Carefully place coated chicken pieces into the hot oil. Fry for 12-15 minutes, turning halfway through, until golden brown and internal temperature reaches 165 degrees Fahrenheit.
Step 6: While chicken fries, boil potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
Step 7: Mash potatoes with butter and milk until creamy. Season with salt and pepper to taste.
Step 8: In a separate pan, heat 1 tbsp butter over medium heat. Add green beans and sauté for 5-7 minutes until tender and lightly golden. Season with salt and pepper.
Step 9: Plate your chicken with mashed potatoes and green beans. Serve immediately while everything is hot.
Storage and Reheating Tips
Fried chicken keeps well in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in a 350 degree Fahrenheit oven for about 10 minutes rather than the microwave.
Mashed potatoes can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Green beans taste best fresh, but leftovers can be stored separately and reheated in a skillet with a touch of butter.
You can also freeze fried chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
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