Southern-Style Fried Chicken with Garlic Mashed Potatoes

Southern-Style Fried Chicken with Garlic Mashed Potatoes

"Brined in buttermilk, this fried chicken is tender and moist and, served with garlic mashed potatoes, a sure-fire family favorite."
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Ingredients

2 h 42 m servings 922 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 922 kcal
  • 46%
  • Fat:
  • 46.3 g
  • 71%
  • Carbs:
  • 82.7g
  • 27%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 4775 mg
  • 191%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. For brine, combine the chicken, buttermilk, hot pepper sauce, the 3 tablespoons salt, and sugar in a large resealable plastic bag set in a bowl; seal bag. Refrigerate for 2 to 4 hours.
  2. Pour 1 1/2 inches vegetable oil into a deep, heavy skillet or a deep-fat fryer. Heat oil to 350 degrees F.
  3. [Cleaning tip: Wipe off any chicken juice or egg that may have spilled on the countertop with Clorox(R) Disinfecting Wipes**. Rinse hands once complete.]
  4. While oil heats, combine flour, cayenne pepper, garlic powder, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Remove chicken from buttermilk and coat evenly with flour mixture.
  5. Fry chicken, half at a time, in hot oil for 12 to 15 minutes or until meat is no longer pink and breading is golden brown. Drain on paper towels. If desired, keep fried chicken warm in a preheated 300 degree F oven while frying remaining chicken pieces. Serve chicken with Garlic Mashed Potatoes.
  6. For Garlic Mashed Potatoes: Peel potatoes if desired. Place potatoes and garlic into a large pot and cover with water; stir in 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes and garlic, milk, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Mix well with an electric mixer on medium speed until smooth.
  7. [Cleaning tip: Wipe off any meat residue or egg spills on the countertop with Clorox(R) Disinfecting Wipes**. Rinse hands once complete.]

Footnotes

  • *Tip:
  • If using bone-in chicken breast, cut pieces in half crosswise before adding to the brine.
  • **Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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