FRIED CHICKEN AND MASHED POTATOES

Ingredients:

For the Fried Chicken:

4 bone-in chicken thighs (or drumsticks)

2 cups buttermilk

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

2 cups all-purpose flour

1/2 tsp cayenne pepper (optional for heat)

Vegetable oil (for frying)

For the Mashed Potatoes:

2 lbs Yukon Gold or Russet potatoes, peeled and chopped

1/2 cup unsalted butter

1/2 cup whole milk or heavy cream

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions:

For the Fried Chicken:

Marinate the Chicken:

In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces and marinate for at least 1 hour (or overnight for best results).

Prepare the Flour Coating:

In a shallow dish, combine the flour, cayenne pepper (if using), and a pinch of salt and pepper.

Coat the Chicken:

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Let the chicken sit for a few minutes to allow the coating to adhere.

Fry the Chicken:

Heat about 1-2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and crispy and the internal temperature reaches 165°F (75°C). Drain on paper towels.