Fried Chicken with Mashed Potatoes and Gravy
Crispy, golden fried chicken paired with creamy mashed potatoes and rich savory gravy—a classic comfort food combination that’s impossible to resist. This recipe takes juicy chicken thighs marinated in tangy buttermilk, coated with a perfectly seasoned flour mixture, and fried to crunchy perfection. The fluffy mashed potatoes, made with buttery russet potatoes and smooth whole milk, are the ideal side dish, while the easy-to-make gravy ties it all together in a velvety, flavorful finish. Perfect for weeknight dinners or special family meals, this home-cooked feast delivers hearty, satisfying flavors every time. Ready in just over an hour and serving four, it’s a crowd-pleaser that brings comfort to your plate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 1 packet Gravy mix
- 1.5 cups Water
Instructions
Place the chicken thighs in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours or overnight to marinate.
In a large, shallow dish, combine the flour, paprika, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix well.
Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the flour mixture until well coated. Set aside on a plate.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Remove the chicken and place it on a wire rack or paper towel-lined plate to drain excess oil.
Peel and cut the potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk, remaining salt, and mash until smooth and creamy.
In a small saucepan, prepare the gravy according to the packet instructions by combining the mix with water. Heat over medium heat, stirring until thickened.
To serve, place a portion of mashed potatoes on a plate, top with a piece of fried chicken, and drizzle with gravy. Enjoy your comforting meal!
Nutrition Facts
Calories |
11392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 978.3 g | 1254% | |
| Saturated Fat | 181.0 g | 905% | |
| Polyunsaturated Fat | 538.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 495.9 g | 180% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 50.5 g | ||
| Protein | 241.2 g | 482% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1209 mg | 93% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 9642 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
