Country Fried Chicken Recipe

Introduction

Country Fried Chicken is a comforting classic, but this recipe brings a delicious twist with creamy roasted garlic mashed potatoes on the side. It’s a perfect meal to enjoy any day, combining crispy, flavorful chicken with rich and buttery sides.

Ingredients

• 1 head garlic, small
• 6 medium potatoes
• Salt to taste
• 50ml (1/4 cup) whole milk, hot
• 100g (1/2 cup) unsalted butter
• 1-2 tbsp parsley
• 1-2 tbsp dill

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut the top off the head of garlic to expose the cloves, wrap it in aluminum foil, and bake for 45-50 minutes until the cloves are very soft. Let it cool.
2. Step 2: Peel and quarter the potatoes. Boil them in salted water until very tender.
3. Step 3: While the potatoes cook, squeeze the roasted garlic cloves out of their skins and mash them with a fork in a small bowl. Set aside.
4. Step 4: Drain the cooked potatoes and steam dry to remove excess water. Return them to the pot, add hot milk, and start mashing until mostly smooth.
5. Step 5: Add butter and continue mashing. Stir in half of the mashed roasted garlic, then gradually add more to taste. Mash until smooth and most lumps are broken.
6. Step 6: Season with salt to taste. Add the fresh parsley and dill, folding them in gently.
7. Step 7: Serve the mashed potatoes piping hot, with an extra pat of butter if desired. Pair with your favorite country fried chicken for a comforting meal.

Tips & Variations

• Use Yukon Gold potatoes for a naturally creamy texture.
• Adjust garlic amount based on how strong you like the flavor.
• Try adding chives or thyme instead of parsley and dill for a different herb profile.
• For extra richness, stir in a splash of cream along with the milk.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or butter to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, you can roast the garlic up to 3 days ahead and store it in the refrigerator, well wrapped to preserve its flavor.

What if I don’t have fresh herbs?

Dried herbs work in a pinch; use about one-third the amount of fresh herbs and add them during mashing to let the flavors infuse.

Country Fried Chicken Recipe

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5 from 55 reviews

This country fried chicken recipe features a crispy, flavorful fried chicken coated in a seasoned batter and cooked to golden perfection. Paired often with creamy mashed potatoes and savory gravy, this classic Southern dish is perfect for a comforting family meal or dinner gathering.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Frying
• Method: Frying
• Cuisine: Southern American

Ingredients

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For the Chicken

• 4 skin-on, bone-in chicken thighs
• 4 skin-on, bone-in chicken drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Vegetable oil, for frying (enough to fill a deep skillet about 2 inches deep)

Optional for Serving

• Country or cream gravy
• Mashed potatoes
• Fresh parsley for garnish

Instructions

1. Marinate the Chicken: In a large bowl, pour the buttermilk over the chicken pieces. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and add flavor.
2. Prepare the Flour Mixture: In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to evenly distribute the spices.
3. Coat the Chicken: Remove each chicken piece from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the seasoned flour mixture. Press the flour onto the chicken to form a thick coating. Set aside on a wire rack.
4. Heat the Oil: Fill a large deep skillet or frying pan with about 2 inches of vegetable oil. Heat over medium heat until the oil reaches 350°F (175°C). Use a thermometer to maintain consistent temperature.
5. Fry the Chicken: Working in batches, carefully place the coated chicken pieces in the hot oil without overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).
6. Drain the Chicken: Using tongs, transfer the fried chicken to a wire cooling rack set over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.
7. Serve: Serve the country fried chicken hot, optionally with homemade gravy, mashed potatoes, and garnish with fresh parsley for an authentic Southern meal.

Notes

• Marinating the chicken in buttermilk overnight enhances tenderness and flavor.
• Maintain oil temperature to ensure chicken cooks evenly without becoming greasy.
• If you prefer a spicier crust, increase cayenne pepper in the flour mixture.
• Use a wire rack for draining fried chicken to keep the crust crispy instead of placing it directly on paper towels.
• Leftovers can be reheated in the oven at 350°F (175°C) to restore crispiness.

Keywords: Country fried chicken, Southern fried chicken, crispy fried chicken, buttermilk fried chicken, comfort food