Fried Chicken and Mashed Potatoes

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs (or drumsticks) and coat them in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

Prepare the Flour Coating: In a separate shallow dish, combine the flour, cayenne pepper (if using), and a pinch of salt and pepper.

Fry the Chicken: Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Dredge each piece of marinated chicken in the flour mixture, pressing to coat thoroughly.

Cook the Chicken: Carefully place the chicken into the hot oil and fry for about 10-12 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.

For the Mashed Potatoes:

Cook the Potatoes: Place the chopped potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the butter, milk (or cream), salt, and pepper. Mash the potatoes until smooth and creamy.

Serve: Garnish the mashed potatoes with fresh parsley.

Serving and Storage Tips