Fried Chicken Legs with Creamy Mashed Potatoes

Marinate: In a large bowl, soak the chicken legs in buttermilk for at least 30 minutes or up to 4 hours (for maximum tenderness).
Seasoned Flour: In a separate bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Coat the Chicken: Remove chicken legs from the buttermilk and dredge them in the seasoned flour, making sure to coat evenly. Shake off excess flour.
Fry the Chicken:
Heat Oil: In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
Fry: Carefully place the chicken legs in the hot oil. Fry for 10-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F or 74°C).
Drain: Transfer to a wire rack or paper towels to drain excess oil.
Make the Mashed Potatoes:
Boil Potatoes: Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender.
Mash: Drain the potatoes and return them to the pot. Add butter, cream, and sour cream (if using). Mash until smooth and creamy. Season with salt and pepper to taste.
Garnish: Sprinkle with fresh chives or parsley if desired.
Serve:
Plate the fried chicken legs alongside the creamy mashed potatoes and enjoy warm.

Serving and Storage Tips: