Chicken and Mashed Potatoes Recipe
There is something undeniably comforting about a classic chicken and mashed potatoes dish. This timeless recipe captures the essence of home-cooked goodness, blending succulent fried chicken with the creamy perfection of mashed potatoes. Not only is this dish a delight to the senses, but it is also surprisingly simple to prepare, making it an ideal choice for both novice cooks and seasoned chefs looking for a reliable go-to recipe.
Ingredients Overview
To create this delectable dish, you’ll need a combination of familiar pantry staples and a few special ingredients. The key components include canola oil or peanut oil for frying, which ensures a crisp and golden exterior on the chicken. The marinade requires 2 cups of buttermilk or half-and-half to impart a rich, tangy flavor to the chicken, which is a free-range bird weighing 4-5 lbs for superior flavor and texture. Kosher salt is used for seasoning, while smoked paprika adds a subtle smoky heat. A dash of Tabasco or any preferred hot sauce provides an extra kick. For the crispy coating, you’ll need 3 cups each of organic, stone-ground cornmeal and all-purpose flour, combined with freshly ground black pepper for added taste. Three large eggs are used to bind the coating mixture.
For the mashed potatoes, the recipe calls for 5 russet potatoes, chosen for their starchy and fluffy texture. Heavy cream, in a quantity of 1/2 cup, adds richness to the mashed potatoes, while 1 stick (8 tablespoons) of softened unsalted butter provides creaminess and flavor. Kosher salt is added to taste, ensuring the perfect balance of flavors.
Step-by-Step Preparation
Preparing the Chicken
Start by pouring the buttermilk into a large bowl, keeping it handy near your cutting board. As you carve the chicken, place each piece into the buttermilk to ensure even marination. Begin by trimming off and discarding the wing tips, or save them for making stock later. Detach the wings from the chicken, then separate the thigh and leg from the body, splitting this section into three parts by dividing the drumstick and halving the thigh. Repeat the process with the other side. Using kitchen shears, remove the rear and backbone. Press down on the bird to break the breastbone and cut the breasts into four pieces.
Season the buttermilk and chicken mixture with a generous pinch of kosher salt, smoked paprika, and Tabasco sauce. Mix well to ensure the chicken is evenly coated. You can cook the chicken immediately or let it marinate overnight for deeper flavor.
Making the Mashed Potatoes
Peel the russet potatoes and chop them into large chunks. Place them in a pot of simmering salted water. Cook at a low simmer until the potatoes are tender, approximately 35-45 minutes. Avoid boiling, as this can make the potatoes waterlogged.
Cooking Techniques
Frying the Chicken
In a sturdy paper bag, combine the cornmeal, flour, ½ tablespoon of salt, and a generous amount of freshly ground black pepper. Lift the chicken pieces from the buttermilk marinade, keeping the marinade, and place them in the paper bag. Shake the bag thoroughly to coat the chicken.
Whisk the eggs into the reserved marinade, then return the floured chicken pieces to the marinade and stir to coat them again. Transfer the chicken pieces back to the paper bag in batches, shaking to coat them with the flour mixture once more.
Heat the oil in a large skillet to a depth of ¾ inch over medium-high heat. Carefully place the chicken, starting with the largest pieces, into the hot oil. Fry until fully cooked and golden brown, about 18-20 minutes, turning every 5 minutes. Adjust the heat to maintain a constant temperature. Once cooked, transfer the chicken to a plate lined with paper towels and season with salt. Serve hot or at room temperature. To reheat, place the chicken on a tray in a 300°F oven for about 20 minutes to crisp up the skin.
Perfecting the Mashed Potatoes
Drain the potatoes, reserving 1 cup of the cooking liquid. Return the potatoes to the pot, add the heavy cream and softened butter, and bring to a simmer over medium-high heat. Mash the potatoes to your desired consistency using a traditional potato masher. For added flavor, consider mixing in roasted garlic, chives, or grated cheese.
Recipe Tips & Frequently Asked Questions
Recipe Tips
- Choose a free-range chicken for better flavor and texture.
- For extra crispy chicken, double-coat the pieces with the flour mixture.
- You can prepare the mashed potatoes ahead of time and reheat them with a bit of added cream to restore their texture.
- If you prefer a spicier kick, increase the amount of Tabasco or add a pinch of cayenne pepper to the marinade.
Frequently Asked Questions
- What oil is best for frying chicken? Canola oil or peanut oil are great choices due to their high smoke points.
- Can I use a different type of potato? Russet potatoes are recommended for their starchy texture, but Yukon Gold potatoes are a good alternative for creamier mashed potatoes.
- How can I store leftovers? Store any leftover chicken and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the chicken’s crispiness.
What to Serve With This Recipe
Pair this hearty dish with a variety of complementary sides. Freshly steamed green beans or a crisp garden salad add a nice contrast to the richness of the chicken and potatoes. For a comforting beverage pairing, consider a chilled glass of iced tea or a robust red wine.
This Chicken and Mashed Potatoes recipe is a classic that never goes out of style. Its blend of crispy, juicy chicken and creamy mashed potatoes is sure to satisfy and delight. Try this recipe for your next family dinner or special occasion, and don’t forget to explore more delicious recipes on our blog. Enjoy!
Ingredients:
Canola oil, for frying, or peanut oil
2 cups buttermilk, or half-and-half
1 4-5 lb chicken, preferably free-range
Kosher salt
1 tablespoon smoked paprika
1 tablespoon Tabasco sauce, or any hot sauce
3 cups cornmeal, preferably organic, stone-ground
3 cups all-purpose flour
Freshly ground black pepper
3 large eggs
Mashed Potatoes:
Kosher salt
5 russet potatoes
1/2 cup heavy cream
1 stick unsalted butter, 8 tablespoons, softened
Instructions:
- Prepare the chicken: Pour the buttermilk into a sizable bowl and set it aside near your cutting board. As you carve the chicken, place each piece into the buttermilk. Using a sharp knife, trim off and discard the wing tips or save them for stock. Detach the wings from the chicken. Separate the thigh and leg from the body and split this section into three parts by dividing the drumstick and halving the thigh. Repeat this process with the other thigh and leg. Using kitchen shears, remove the rear and backbone. Press down on the bird to break the breastbone, then cut the breasts into four pieces.
- Season the buttermilk and chicken mixture with a generous pinch of salt, the smoked paprika, and the Tabasco sauce. Mix well to coat the chicken evenly. The chicken can be cooked immediately or marinated overnight for enhanced flavor. Pour oil into a large skillet to a depth of ¾ inch (2 cm) and heat it over medium-high heat.
- For the mashed potatoes: Peel the potatoes and chop them into large chunks. Place them into a large pot of simmering salted water. Cook at a low simmer until they become tender, about 35-45 minutes. Avoid boiling.
- In a sturdy paper bag, combine the cornmeal, flour, ½ tablespoon (9g) salt, and a generous amount of freshly ground black pepper. Lift the chicken pieces from the buttermilk marinade (keeping the marinade) and place them in the paper bag. Shake the bag thoroughly to coat the chicken.
- Whisk the eggs into the reserved marinade. Return the floured chicken pieces to the marinade and stir to coat them again. In batches, move the chicken pieces back to the paper bag and shake to coat with the flour mixture once more.
- Starting with the largest pieces, carefully place the chicken into the hot oil and fry until fully cooked and golden brown, about 18-20 minutes, turning every 5 minutes. Depending on your skillet size, you might need to fry in batches. Adjust the heat to maintain a constant temperature. Once cooked, transfer the chicken to a plate lined with paper towels and season with salt. Serve the chicken hot or at room temperature. To reheat, place the cold chicken on a tray and heat in a 300°F oven for about 20 minutes to crisp up the skin.
- Drain the potatoes, keeping 1 cup (240ml) of the cooking liquid in the pot. Return the potatoes to the pot, add the heavy cream and butter, and bring to a simmer over medium-high heat. Mash the potatoes to your desired consistency using a traditional potato masher.
- Arrange the mashed potatoes on a rimmed platter and serve alongside the fried chicken. Enjoy!
Chicken and Mashed Potatoes Recipe
Ingredients
- Canola oil for frying, or peanut oil
- 2 cups buttermilk or half-and-half
- 1 4-5 lb chicken preferably free-range
- Kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon Tabasco sauce or any hot sauce
- 3 cups cornmeal preferably organic, stone-ground
- 3 cups all-purpose flour
- Freshly ground black pepper
- 3 pcs large eggs
Mashed Potatoes:
- Kosher salt
- 5 pcs russet potatoes
- 1/2 cup heavy cream
- 1 stick unsalted butter 8 tablespoons, softened
Instructions
- Prepare the chicken: Pour the buttermilk into a sizable bowl and set it aside near your cutting board. As you carve the chicken, place each piece into the buttermilk. Using a sharp knife, trim off and discard the wing tips or save them for stock. Detach the wings from the chicken. Separate the thigh and leg from the body and split this section into three parts by dividing the drumstick and halving the thigh. Repeat this process with the other thigh and leg. Using kitchen shears, remove the rear and backbone. Press down on the bird to break the breastbone, then cut the breasts into four pieces.
- Season the buttermilk and chicken mixture with a generous pinch of salt, the smoked paprika, and the Tabasco sauce. Mix well to coat the chicken evenly. The chicken can be cooked immediately or marinated overnight for enhanced flavor. Pour oil into a large skillet to a depth of ¾ inch (2 cm) and heat it over medium-high heat.
- For the mashed potatoes: Peel the potatoes and chop them into large chunks. Place them into a large pot of simmering salted water. Cook at a low simmer until they become tender, about 35-45 minutes. Avoid boiling.
- In a sturdy paper bag, combine the cornmeal, flour, ½ tablespoon (9g) salt, and a generous amount of freshly ground black pepper. Lift the chicken pieces from the buttermilk marinade (keeping the marinade) and place them in the paper bag. Shake the bag thoroughly to coat the chicken.
- Whisk the eggs into the reserved marinade. Return the floured chicken pieces to the marinade and stir to coat them again. In batches, move the chicken pieces back to the paper bag and shake to coat with the flour mixture once more.
- Starting with the largest pieces, carefully place the chicken into the hot oil and fry until fully cooked and golden brown, about 18-20 minutes, turning every 5 minutes. Depending on your skillet size, you might need to fry in batches. Adjust the heat to maintain a constant temperature. Once cooked, transfer the chicken to a plate lined with paper towels and season with salt. Serve the chicken hot or at room temperature. To reheat, place the cold chicken on a tray and heat in a 300°F oven for about 20 minutes to crisp up the skin.
- Drain the potatoes, keeping 1 cup (240ml) of the cooking liquid in the pot. Return the potatoes to the pot, add the heavy cream and butter, and bring to a simmer over medium-high heat. Mash the potatoes to your desired consistency using a traditional potato masher.
- Arrange the mashed potatoes on a rimmed platter and serve alongside the fried chicken. Enjoy!
