Fried Chicken Legs with Mashed Potatoes

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Introduction

This Fried Chicken Legs with Mashed Potatoes recipe is a classic comfort food dish that brings crispy, juicy chicken and creamy, buttery mashed potatoes together for a hearty, satisfying meal. The chicken legs are marinated in a flavorful buttermilk mixture and coated in a perfectly seasoned crust, then fried to golden-brown perfection. Paired with fluffy mashed potatoes and a rich homemade gravy, this recipe is sure to become a family favorite. Whether you’re making it for a Sunday dinner or a special occasion, this dish will bring smiles to the table.

Ingredients Quantity

For the Fried Chicken Legs

  • Chicken legs: 6-8, skin-on
  • Buttermilk: 2 cups
  • Hot sauce: 1 tablespoon (optional, for added spice)
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon

For the Coating

  • All-purpose flour: 2 cups
  • Cornstarch: ½ cup (for extra crispiness)
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Cayenne pepper: ¼ teaspoon (optional, for heat)
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon

For Frying

  • Vegetable oil: 4 cups, for deep frying (or enough to submerge chicken halfway in a large skillet)

For the Mashed Potatoes

  • Russet or Yukon Gold potatoes: 4 large, peeled and cubed
  • Salt: 1 teaspoon, for boiling water
  • Unsalted butter: 4 tablespoons
  • Heavy cream: ½ cup (or milk for a lighter version)
  • Garlic powder: ½ teaspoon
  • Salt: 1 teaspoon, or to taste
  • Black pepper: ½ teaspoon
  • Chopped fresh parsley: For garnish (optional)

For the Gravy (Optional)

  • Pan drippings: 2 tablespoons (from frying chicken)
  • All-purpose flour: 2 tablespoons
  • Chicken broth: 1 ½ cups
  • Milk: ½ cup
  • Salt and pepper: To taste

Optional Ingredients

  • Fresh herbs: Such as thyme or rosemary, to add to the frying oil for extra flavor.
  • Lemon wedges: For serving, to add a touch of acidity.
  • Honey: Drizzled over the fried chicken for a sweet-savory twist.

Instructions

Marinating the Chicken

  1. Marinate the Chicken Legs: In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken legs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.

Preparing the Coating

  1. Prepare the Flour Mixture: In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of the spices.
  2. Coat the Chicken: Remove the chicken legs from the marinade, allowing excess buttermilk to drip off. Dredge each leg thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating.
  3. Rest the Coated Chicken: Place the coated chicken legs on a wire rack and let them rest for 10-15 minutes. This step helps the coating adhere better and results in a crispier crust.

Frying the Chicken

  1. Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain a consistent temperature for even frying.
  2. Fry the Chicken Legs: Carefully lower the chicken legs into the hot oil, frying in batches if necessary to avoid overcrowding the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
  3. Drain and Rest: Transfer the fried chicken legs to a wire rack set over a baking sheet. Let them rest for 5-10 minutes to allow the juices to redistribute.

Making the Mashed Potatoes

  1. Boil the Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
  2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter, heavy cream (or milk), garlic powder, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
  3. Keep Warm: Cover and keep the mashed potatoes warm while you finish the chicken and optional gravy.

Making the Gravy (Optional)

  1. Make a Roux: In the same skillet used for frying (with 2 tablespoons of pan drippings), add the flour and whisk continuously over medium heat for 2-3 minutes, until the flour is lightly browned.
  2. Add Liquids: Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.

Serving

  1. Plate and Serve: Serve the crispy fried chicken legs alongside a generous portion of mashed potatoes. Drizzle the gravy over the mashed potatoes, if using, and garnish with chopped fresh parsley.

Tips for Success

  • Marinate for Longer: Marinating the chicken overnight enhances the flavor and tenderness.
  • Rest the Chicken Before Frying: Allowing the coated chicken to rest helps the flour adhere better, resulting in a crispier crust.
  • Oil Temperature: Keep the frying oil at a steady 350°F (175°C) to ensure even cooking and a crispy crust without a greasy texture.
  • Choose the Right Potatoes: Russet or Yukon Gold potatoes are ideal for creamy mashed potatoes due to their higher starch content.

Recommendations

  • Serving Suggestions: Serve with classic sides like coleslaw, green beans, or a crisp garden salad for a balanced meal. Add a biscuit or cornbread for a true Southern experience.
  • Leftovers: Store leftover chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven for the chicken to maintain its crispiness.
  • Make It Healthier: For a lighter version, you can bake the chicken legs in the oven instead of frying. Bake at 400°F (200°C) for 30-35 minutes, turning halfway through, until the skin is crispy and the internal temperature reaches 165°F (75°C).

Enjoy your hearty meal of crispy Fried Chicken Legs with creamy Mashed Potatoes—a comforting combination that never disappoints! 🍗🥔

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