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Ultimate Fried Chicken Dinner
This Ultimate Fried Chicken Dinner is all about juicy, tender chicken with a perfectly crispy crust, paired with creamy mashed potatoes, fresh coleslaw, and buttery homemade biscuits. Perfect for a family dinner or a special occasion, this recipe will guide you through creating a mouthwatering meal that everyone will love.
Ingredients:
For the Fried Chicken:
8 pieces of chicken (drumsticks, thighs, breasts, wings)
2 cups buttermilk
2 large eggs
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
Vegetable oil for frying (peanut oil or canola oil recommended)
For the Creamy Mashed Potatoes:
4 large russet potatoes, peeled and cut into chunks
1/2 cup unsalted butter
1/2 cup heavy cream (or milk for a lighter version)
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
For the Tangy Coleslaw:
1/2 head of green cabbage, finely shredded
2 large carrots, peeled and shredded
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
For the Flaky Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup buttermilk
Instructions:
1. Prepare the Chicken:
Marinate: Start by soaking the chicken pieces in buttermilk in a large bowl. Cover and refrigerate for at least 2 hours, or overnight if possible. This step tenderizes the meat and infuses it with flavor.
Dredging Station: Set up your dredging station with one bowl for whisked eggs and another bowl for a mix of flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and dried thyme.
Coat the Chicken: Remove the chicken from the buttermilk, allowing the excess to drip off. Dip each piece in the egg, then thoroughly coat it in the flour mixture. For an extra crispy layer, dip the chicken back into the egg and flour mixture one more time.
2. Fry the Chicken:
Heat the Oil: Pour about 2 inches of oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature.
Fry the Chicken: Carefully place the chicken pieces in the hot oil, skin-side down first. Fry in batches, turning occasionally, until golden brown and crispy on all sides, about 12-15 minutes per side. The internal temperature should reach 165°F (74°C).
Drain and Keep Warm: Transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Keep the chicken warm in a low oven (about 200°F/95°C) while you prepare the rest of the meal.
3. Make the Creamy Mashed Potatoes:
Boil the Potatoes: In a large pot, cover the potato chunks with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Mash: Drain the potatoes and return them to the pot. Add the butter and heavy cream, mashing until smooth and creamy. Season with salt and pepper to taste. For a touch of freshness, garnish with chopped chives or parsley.
4. Prepare the Tangy Coleslaw:
Mix the Dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Toss the Veggies: Add the shredded cabbage and carrots to the dressing, tossing to coat evenly. Chill the coleslaw in the refrigerator until ready to serve.
5. Bake the Flaky Biscuits:
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