Get ready to savor a timeless comfort food classic with my Crispy Chicken Thighs with Creamy Mashed Potatoes and Fresh Salad Recipe. This dish promises a perfect harmony of flavors and textures: golden, crunchy chicken thighs contrast beautifully with silky mashed potatoes, while a bright, crisp salad brings freshness and balance to the plate. It’s the kind of meal that feels like a warm hug, effortless to prepare yet impressively satisfying every single time.
Ingredients You’ll Need
Ingredients You’ll Need
These straightforward ingredients come together to create a dish that bursts with flavor, texture, and vibrant color. Each element plays a crucial role—from the spice-kissed crust on the chicken to the creamy potatoes and lively salad greens, making this meal a true standout.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully while keeping the meat juicy and tender.
- 1 cup all-purpose flour: Provides the base for an irresistible crispy coating.
- 1/2 cup cornstarch: Adds an extra crunch layer, making the coating light and crispy.
- 2 tsp garlic powder: Infuses savory, aromatic notes into the chicken’s crust.
- 2 tsp onion powder: Gives depth and enhances the umami flavor.
- 1 tsp paprika: Adds mild smokiness and a beautiful golden color.
- 1 tsp salt: Essential for seasoning every component perfectly.
- 1/2 tsp ground black pepper: Delivers a subtle heat and complexity.
- 1/2 tsp cayenne pepper (optional): For a gentle kick that wakes up the palate.
- 2 large eggs: Bind the coating ingredients to the chicken flawlessly.
- 1/4 cup buttermilk (optional): Makes the chicken extra tender and the crust even crunchier.
- Vegetable oil: Perfect for frying to achieve that ideal crispy texture.
- 4 medium russet potatoes, peeled and cubed: The star of your creamy mashed potatoes.
- 1/2 cup butter: Enriches the potatoes with velvety smoothness.
- 1/2 cup milk: Adds creaminess and softens the potatoes just right.
- Fresh parsley: Brightens the mashed potatoes with a pop of green.
- 2 cups mixed salad greens: A refreshing mix to keep the meal light and fresh.
- 1/2 cup cherry tomatoes, halved: Adds sweetness and vibrant color.
- 1/4 cup cucumber, sliced: Brings crisp texture and coolness.
- 1/4 cup red onion, thinly sliced: Introduces a gentle sharpness to balance flavors.
- 2 tbsp olive oil: A healthy dressing base that embraces the salad ingredients.
- 1 tbsp balsamic vinegar: Provides a tangy sweetness that ties the salad together.
- Salt and pepper: To season the salad perfectly.
How to Make Crispy Chicken Thighs with Creamy Mashed Potatoes and Fresh Salad Recipe
Step 1: Prepare the Crispy Chicken
Start by mixing the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne in a large bowl. In another bowl, whisk together the eggs and buttermilk to create a smooth dipping liquid. Dip each chicken thigh into the egg mixture, then coat thoroughly with the seasoned flour mixture, pressing to make sure every inch is covered. Heat vegetable oil in a skillet over medium-high heat until it reaches about 350°F (175°C). Fry the coated chicken thighs in batches for 10 to 12 minutes, turning occasionally to get an even golden crust. Use a meat thermometer to ensure the internal temperature hits 165°F (75°C). Once done, place the chicken on paper towels to drain off excess oil, ensuring the crust stays perfectly crisp.
Step 2: Make the Creamy Mashed Potatoes
While the chicken is frying, bring a large pot of salted water to a boil and drop in the cubed russet potatoes. Let them cook for about 15 to 20 minutes or until fork-tender. Drain the potatoes well and return them to the warm pot. Add butter and milk, then mash the potatoes until they reach a smooth, creamy consistency that’s just right for comforting spoonfuls. Season generously with salt and pepper for a balanced flavor profile that complements the crispy chicken beautifully.
Step 3: Toss Together the Fresh Salad
In a large bowl, combine the salad greens, cherry tomatoes, cucumber slices, and thinly sliced red onion. Drizzle the olive oil and balsamic vinegar over the vegetables, then sprinkle with salt and pepper to taste. Toss everything gently but thoroughly so the dressing coats each leaf and veggie piece, enhancing the freshness that perfectly offsets the rich chicken and potatoes.
Step 4: Assemble the Meal
Plate the golden-brown crispy chicken thighs alongside a generous scoop of creamy mashed potatoes. Add a heap of the fresh salad on the side and optionally garnish the potatoes with chopped fresh parsley. This assembly not only looks inviting but promises a meal that delights all the senses.
How to Serve Crispy Chicken Thighs with Creamy Mashed Potatoes and Fresh Salad Recipe
Garnishes
A sprinkle of fresh parsley or chives over the mashed potatoes adds a bright touch of color and a mild herbaceous note that elevates the dish. For a touch of extra flair, a lemon wedge on the side can bring a zesty burst that cuts through the richness.
Side Dishes
If you want to expand this meal, consider serving it with roasted seasonal vegetables or a warm crusty bread to soak up any flavorful juices. But truly, the creamy potatoes and fresh salad create such a balanced plate that minimal sides are needed.
Creative Ways to Present
For a more elegant presentation, arrange the chicken thighs stacked slightly on the creamy potatoes with the salad delicately heaped beside them in a small bowl or on a distinct section of the plate. Drizzle a little extra virgin olive oil or balsamic reduction over the salad for a gourmet touch that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover crispy chicken, mashed potatoes, and salad can be stored separately in airtight containers for up to 3 days in the refrigerator. Keeping the salad dressing separate until serving helps preserve the greens’ freshness and prevents wilting.
Freezing
The chicken thighs freeze well, but be sure to cool them completely before wrapping tightly to avoid freezer burn. Mashed potatoes also freeze nicely when stored in an airtight container. However, fresh salad is best enjoyed fresh and should not be frozen.
Reheating
Reheat chicken thighs in a preheated oven at 375°F (190°C) for 10–15 minutes to restore crispiness, avoiding the microwave which can make them soggy. Warm mashed potatoes gently on the stovetop or in the microwave, stirring occasionally while adding a splash of milk if needed for extra creaminess.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but because they are leaner, be mindful not to overcook them to keep them juicy. Adjust the frying time slightly and always check the internal temperature reaches 165°F (75°C).
What if I don’t have buttermilk?
No problem! You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes to slightly curdle, then use as directed for that extra tender coating on the chicken.
How do I make sure my chicken skin stays crispy?
Make sure the oil temperature is right before frying and avoid overcrowding the pan to maintain the oil heat. After frying, drain the chicken on paper towels and keep it warm in a low oven if needed; this helps hold the crispiness until serving.
Can I prepare any parts of this recipe in advance?
Yes! You can prep the chicken seasoning and salad ingredients ahead of time. The mashed potatoes are best made fresh, but you can peel and cube potatoes a day before, storing them submerged in water to prevent browning.
What salad greens work best for this recipe?
A mixed blend of spinach, arugula, and lettuce provides a nice mix of textures and flavors—peppery, tender, and crisp. Feel free to substitute or add your favorites like kale or spring mix to keep it fresh and vibrant.
Final Thoughts
I truly believe this Crispy Chicken Thighs with Creamy Mashed Potatoes and Fresh Salad Recipe is one of those dishes you’ll come back to again and again, whether for family dinners or when you want something comforting with just the right amount of elegance. The balance of crispy, creamy, and fresh elements makes every bite memorable. Give it a whirl—you’ll be so glad you did!
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Crispy Chicken Thighs with Creamy Mashed Potatoes and Fresh Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Chicken Meal recipe features perfectly fried, golden chicken thighs coated in a flavorful seasoned flour mixture, served alongside creamy homemade mashed potatoes and a fresh mixed green salad. A balanced and satisfying meal that combines comforting textures and vibrant flavors, perfect for a family dinner or special occasion.
Ingredients
For the Crispy Chicken
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 2 large eggs
- 1/4 cup buttermilk (optional for extra crunch)
- Vegetable oil, for frying
For the Mashed Potatoes
- 4 medium russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup milk
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Salad
- 2 cups mixed salad greens (e.g., spinach, arugula, and lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Prepare the crispy chicken: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. In another bowl, whisk the eggs with the buttermilk. Dip each piece of chicken into the egg mixture, then coat thoroughly with the flour mixture, pressing gently to ensure even coverage. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches for 10-12 minutes, turning occasionally to ensure even golden browning and an internal temperature of 165°F (75°C). Transfer to paper towels to drain excess oil.
- Prepare the mashed potatoes: Bring a pot of salted water to a boil and add the peeled, cubed potatoes. Cook for 15-20 minutes, until the potatoes are tender when pierced with a fork. Drain well and return potatoes to the pot. Mash them thoroughly, then stir in butter and milk until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Prepare the salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss gently to combine all ingredients evenly.
- Assemble the meal: Plate the crispy fried chicken alongside a generous serving of mashed potatoes. Garnish the potatoes with fresh parsley if desired. Add a portion of the mixed green salad on the side. Serve immediately for best texture and flavor.
Notes
- For extra crunch, add buttermilk to the egg wash as indicated.
- Use a thermometer to check chicken doneness to ensure safety and juiciness.
- Adjust cayenne pepper according to your preferred spice level or omit to keep it mild.
- Russet potatoes work best for fluffy mashed potatoes, but Yukon Gold can be substituted.
- Drain the fried chicken on paper towels to remove excess oil and keep it crispy.
- The salad can be customized with your favorite vegetables or nuts for added texture.
