Instructions
Step 1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight.
Step 3. In a separate bowl, whisk together the flour, baking powder, paprika, salt, and black pepper.
Step 4. Remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture.
Step 5. Let the coated chicken rest on a wire rack for 10 minutes to help the coating adhere.
Step 6. Heat 2–3 inches of vegetable oil in a large Dutch oven or deep skillet to 350°F (175°C).
Step 7. Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 8. Transfer the fried chicken to a wire rack or paper towel-lined tray to drain excess oil.
Step 9. While the chicken cooks, place the potatoes in a large pot and cover with salted water.
Step 10. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 11. Drain the potatoes and return them to the pot.
Step 12. Add the butter, milk, sour cream, salt, and black pepper.
Step 13. Mash until smooth and creamy.
Step 14. Stir in the chopped chives.
Step 15. Spoon the mashed potatoes onto serving plates and sprinkle with additional chives.
Step 16. Serve the crispy fried chicken alongside the mashed potatoes and enjoy immediately.
Storage and Reheating Tips
Store leftover fried chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 4 days.
Reheat fried chicken in a 375°F (190°C) oven or air fryer for 10–12 minutes to restore crispiness.
Reheat mashed potatoes in the microwave or on the stovetop with a splash of milk to maintain their creamy texture.
Fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
For the best texture, avoid microwaving the fried chicken, as it may lose its crisp coating.
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