Description
Fried Chicken with Mashed Potatoes, Gravy, and Fries
Ingredients:
For the Fried Chicken:
4 boneless, skinless chicken thighs or breasts
1 cup all-purpose flour
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
Salt and pepper to taste
2 eggs
1 cup buttermilk (or regular milk)
Vegetable oil for frying
For the Mashed Potatoes:
4 large potatoes
1/4 cup butter
1/4 cup heavy cream
Salt and pepper to taste
For the Gravy:
1 tbsp butter
1 tbsp flour
1 cup chicken broth
Salt and pepper to taste
1/2 tsp garlic powder
For the Fries:
3 large potatoes
1 tbsp vegetable oil
Salt to taste
Garnishes:
Bacon bits
Green onions, chopped
Instructions:
Prepare the Fries:
Preheat your oven to 425°F (220°C).
Cut the potatoes into thin fries. Toss them in vegetable oil and sprinkle with salt.
Lay the fries out in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Fried Chicken:
In one bowl, whisk together eggs and buttermilk. In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
Dip the chicken pieces into the buttermilk mixture, then coat them evenly in the flour mixture.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken for about 6-7 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain.
Mashed Potatoes:
Peel and chop the potatoes, then boil them in salted water until tender, about 15-20 minutes.
Drain and return them to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.
Gravy:
In a pan, melt butter over medium heat. Add the flour and stir to form a roux. Cook for 1-2 minutes.
Gradually add chicken broth while stirring. Cook for 5-7 minutes until thickened. Season with garlic powder, salt, and pepper.
Assemble the Dish:
Layer the fries in a bowl or container. Top with mashed potatoes, fried chicken, and drizzle with gravy. Sprinkle bacon bits and chopped green onions on top for extra flavor.
Enjoy your hearty and delicious Fried Chicken with Mashed Potatoes, Gravy, and Fries! This dish will definitely fill you up and leave you craving more comfort food.
Step-by-Step Guide
1. Prep First: Preheat your oven for the fries. Peel and chop potatoes for boiling. Prepare your chicken dredging stations (wet mix and dry mix) and have a wire rack or paper towels ready for draining.
2. Start the Fries: Cut and season your fries, then get them in the oven first, as they have the longest, mostly hands-off cook time.
3. Boil Potatoes: While fries bake, start boiling the potatoes for mashing. They can simmer while you work on other components.
4. Fry the Chicken: Heat oil to 350°F (175°C). Dredge chicken thoroughly and fry in batches to avoid overcrowding, ensuring a crispy crust. Keep cooked chicken warm in a low oven.
5. Mash & Make Gravy: Drain your boiled potatoes and mash. Use the same stovetop to quickly make the gravy in a separate pan while the potatoes are hot.
6. Assemble & Serve: Pull the fries from the oven. Layer components immediately for the best texture and temperature.
Serving Suggestions
Serve this dish family-style on a large platter for a casual feast. For individual “comfort bowls,” use wide, shallow bowls. A side of tangy coleslaw or pickles cuts through the richness. For a lighter touch, add steamed green beans or corn on the cob. Don’t forget extra gravy on the side!
How-to Summary
This hearty meal involves coordinating four components: bake seasoned potato fries, dredge and pan-fry chicken until golden, boil and mash potatoes with butter and cream, and prepare a simple pan gravy from a roux and broth. Assemble in layers and garnish with bacon and green onions.
Frequently Asked Questions
Can I use chicken with bones? Yes, but adjust frying time. Bone-in thighs or breasts will need 10-15 minutes per side. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
How can I make the fried chicken extra crispy? For a super-crispy crust, double-dredge: dip in flour, then wet mix, then flour again. Let the coated chicken rest for 10 minutes before frying to help the coating adhere.
What’s a substitute for buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works.
Can I make any parts ahead? The gravy and mashed potatoes can be made ahead and gently reheated. Add a splash of broth to the potatoes when reheating. Fries and chicken are best made fresh.
How do I store and reheat leftovers? Store components separately in airtight containers. Reheat chicken and fries in the oven or air fryer to restore crispiness. Reheat gravy and mashed potatoes on the stovetop with a splash of liquid.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying too many chicken pieces at once drops the oil temperature, leading to soggy, greasy coating.
- Underseasoning: Season every component—the flour dredge, the potato water, the gravy—generously. Taste as you go.
- Lumpy Gravy: Ensure your roux (butter and flour) is cooked for a minute before slowly whisking in cold broth to prevent lumps.
- Soggy Fries: Avoid cutting fries too thick or crowding them on the baking sheet. They need space for moisture to evaporate.
- Over-mashing Potatoes: Overworking potatoes with a food processor or electric mixer releases too much starch, creating a gummy texture. Hand-mash for best results.
Conclusion
This fried chicken platter is the ultimate comfort food project, combining crispy, savory, and creamy elements into one satisfying meal. While it involves coordinating several components, the process is straightforward and the result is immensely rewarding. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dish at home. Perfect for a special weekend dinner, it’s guaranteed to become a family favorite.