Few dishes capture the heart of home-cooked comfort quite like Fried Chicken and Mashed Potatoes. This duo transforms simple kitchen staples into an unforgettable meal with juicy, golden-fried chicken and creamy, buttery potatoes. Whether you’re gathering around the table for Sunday dinner or looking to treat yourself to some old-fashioned indulgence, Fried Chicken and Mashed Potatoes delivers hearty satisfaction with every bite.

Fried Chicken and Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things classic and fuss-free, making every ingredient count for flavor and nostalgia. Each component in this recipe plays a vital part in delivering crispy, savory chicken alongside velvety, rich mashed potatoes for the ultimate comfort-food experience.

Chicken thighs (bone-in, skin-on): The secret to maximum juiciness and flavor in your fried chicken.
Buttermilk: Essential for tenderizing the meat and adding that irresistible tang.
Hot sauce (optional): Kick up the flavor with a dash, or leave it out for a milder version.
All-purpose flour: Provides the crisp, golden coating everyone loves on fried chicken.
Paprika: Lends subtle warmth and gorgeous color to the crust.
Garlic powder: Adds aromatic depth to every bite.
Onion powder: Rounds out the savory profile perfectly.
Salt and pepper: Brings out the natural flavors of your chicken and potatoes.
Vegetable oil: Ideal for frying, thanks to its high smoke point and neutral flavor.
Russet potatoes: The fluffy, starchy heroes behind the best mashed potatoes.
Whole milk: Adds creaminess and richness to the potatoes.
Unsalted butter: The key to dreamy, silky-smooth mash.

How to Make Fried Chicken and Mashed Potatoes

Step 1: Marinate the Chicken

Start by whisking the buttermilk and a splash of hot sauce (if using) together in a medium mixing bowl. Submerge the chicken thighs in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least an hour—overnight is even better—so the chicken gets super tender and packed with flavor.

Step 2: Prepare the Dredge

In a large shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed. This seasoned flour is crucial for that classic golden, crunchy crust that defines true Fried Chicken and Mashed Potatoes perfection.

Step 3: Coat the Chicken

Remove each marinated thigh from the buttermilk mixture, letting any excess drip off. Dredge thoroughly in the seasoned flour, turning to coat every nook and cranny. If you crave an extra-thick, crunchy exterior, give the chicken a quick dip back into the buttermilk and then a second roll in flour.

Step 4: Fry the Chicken

Heat about an inch of vegetable oil in a deep, heavy-bottomed skillet over medium heat. Once the oil reaches 350°F (175°C), carefully add the chicken, working in batches if necessary to avoid overcrowding. Fry each piece for 8–10 minutes per side until gloriously golden and crisp, with juices running clear (internal temperature should read 165°F). Set the finished pieces on a paper towel-lined plate to drain.

Step 5: Boil the Potatoes

While the chicken fries, add your peeled and chopped russet potatoes to a large pot of salted water. Bring to a boil and simmer until the potatoes are fork-tender—about 15 minutes. This ensures they’re soft enough to mash into creamy clouds.

Step 6: Mash and Season

Drain the potatoes well and return them to the warm pot. Immediately add the butter and milk, then mash until the mixture is smooth and fluffy. Season generously with salt and pepper, and if you’re feeling adventurous, stir in some roasted garlic or a scoop of cream cheese for an extra boost.

Step 7: Serve and Enjoy

Plate up your beautiful Fried Chicken and Mashed Potatoes, making sure each serving gets an ample scoop of potatoes and a piece (or two) of that crispy chicken. Serve immediately while everything’s hot for the full, soul-warming experience.

How to Serve Fried Chicken and Mashed Potatoes

Garnishes

Finish your Fried Chicken and Mashed Potatoes with a sprinkle of chopped fresh parsley for a pop of color, or a dusting of extra cracked black pepper over the potatoes for a little bite. If you love a Southern twist, drizzle the chicken with hot honey or serve lemon wedges on the side for a fresh burst.

Side Dishes

While Fried Chicken and Mashed Potatoes are a meal all on their own, a crisp green salad or a big spoonful of creamy coleslaw can balance out the richness. Don’t forget warm dinner rolls or a pile of buttery corn on the cob to transport your table straight into comfort food heaven.

Creative Ways to Present

For a playful presentation, stack a piece of chicken right atop a mound of mashed potatoes and finish with a little homemade gravy. Or, try serving everything family-style: pile the chicken high on a platter and let folks dig into a communal dish of potatoes. Either way, it’s bound to draw a crowd!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Fried Chicken and Mashed Potatoes, tuck them away in airtight containers in the fridge. Both the chicken and potatoes will stay tasty for up to three days, making them perfect for lunch the next day.

Freezing

For longer storage, you can freeze the fried chicken pieces on a baking sheet until solid, then transfer to freezer bags. Mashed potatoes should be cooled completely and portioned into freezer-safe containers; they’ll keep well for up to a month.

Reheating

To bring fried chicken back to its crispy best, reheat it in a hot oven (around 375°F) on a wire rack until warmed through and crackling again. Gently reheat mashed potatoes on the stovetop with a splash of extra milk to restore their creaminess, stirring frequently so they don’t scorch.

FAQs

Can I use boneless, skinless chicken instead?

Absolutely! While bone-in, skin-on chicken gives the most flavor and juiciness, boneless pieces can work well—just keep an eye on your cook time. Boneless chicken will cook faster, so check for doneness at around 6–7 minutes per side.

What can I substitute for buttermilk?

No buttermilk in the fridge? No problem! Mix one cup of milk with a tablespoon of lemon juice or vinegar, let it sit for five minutes, and you’ll have a great buttermilk stand-in for your Fried Chicken and Mashed Potatoes.

Can I make the mashed potatoes ahead?

Yes, mashed potatoes can be made a day ahead and refrigerated. When ready to serve, reheat them gently on the stovetop with a bit of milk or even some extra butter to bring back that just-whipped texture.

How do I know the chicken is cooked through?

A meat thermometer is your best friend here. The chicken is ready when the thickest part registers 165°F, and the juices run clear. Don’t rush—let that crust get deeply golden for the best Fried Chicken and Mashed Potatoes experience.

Can I make this gluten-free?

Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, and you’ll have a crispy, delicious fried chicken that everyone can enjoy right alongside those luscious mashed potatoes.

Final Thoughts

Wouldn’t you love to dive into this cozy plateful? I hope you give Fried Chicken and Mashed Potatoes a try and let it bring as much joy to your table as it has to mine. There’s nothing quite like that first bite of crispy, juicy chicken paired with dreamy potatoes—true comfort food magic, right at home.