Ingredients

• 1 whole chicken, cut into pieces
• 480 mls (2 cups) buttermilk
• 480 mls (2 cups) all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsps salt
• 1 tsp black pepper
• 480 mls (2 cups) vegetable oil for frying
• 4 russet potatoes, peeled and chopped
• 4 tbsps butter
• 240 mls (1 cup) milk
• 1 salt for potatoes, to taste
• 1 black pepper for potatoes, to taste
• 480 mls (2 cups) chicken broth
• 2 tbsps flour for gravy

Instructions

1. Marinate the chicken pieces in buttermilk for at least 4 hours or overnight.
2. In a large bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
4. Remove the chicken from the buttermilk, letting excess drip off, and coat each piece in the flour mixture.
5. Carefully add the chicken pieces to the hot oil and fry until golden brown and cooked through, about 10-12 minutes per side. Transfer to a wire rack to drain excess oil.
6. For mashed potatoes, boil peeled and chopped russet potatoes in salted water until tender, about 20 minutes.
7. Drain the potatoes and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.
8. To make the gravy, pour off all but 2 tablespoons of the frying oil from the skillet. Add 2 tablespoons of flour and whisk continuously until the mixture turns golden brown.
9. Gradually add chicken broth, whisking constantly until smooth and thickened. Season with salt and pepper to taste.
10. Serve the fried chicken with mashed potatoes and gravy.

Notes

• For the best flavor, marinate the chicken overnight.
• Ensure your oil temperature is consistent for crispy chicken.