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
Scale
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.
