Fried Chicken Legs with Creamy Mashed Potatoes

Serving: Add a side of green beans, steamed broccoli, or coleslaw to balance the meal.
Storage: Store leftover chicken and mashed potatoes separately in airtight containers in the fridge for up to 3 days.
Reheating: Reheat chicken in the oven at 375°F (190°C) for 10-15 minutes to keep it crispy. Warm mashed potatoes on the stove with a splash of cream or milk.
Variants:
Spicy Chicken: Add more cayenne pepper or a few dashes of hot sauce to the buttermilk for an extra kick.
Herb-Infused Potatoes: Add fresh herbs like rosemary, thyme, or chives to the mashed potatoes.
Oven-Fried Chicken: For a lighter option, bake the coated chicken legs at 400°F (200°C) for 35-40 minutes, flipping halfway through.
FAQ:
Q: Can I use boneless chicken thighs or breasts?
A: Yes! Just adjust the frying time to about 6-8 minutes, as boneless pieces cook faster.

Q: What can I substitute for buttermilk?
A: Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.

Q: How do I prevent the chicken coating from falling off?
A: Ensure the chicken is well-coated and let it rest for 5-10 minutes after dredging before frying.