Fried Chicken Dinner

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A classic Fried Chicken Dinner is the epitome of comfort food, featuring golden, crispy chicken with tender, juicy meat inside. This meal is typically accompanied by mouthwatering sides like mashed potatoes, coleslaw, and biscuits, making it perfect for family gatherings or a special treat any day of the week. Here’s how to create a delicious and satisfying fried chicken dinner that will leave everyone asking for seconds.

Ingredients:

Table of Contents

For the Fried Chicken:

  • 8 pieces of chicken (legs, thighs, breasts, wings)
  • 2 cups buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil for frying (peanut oil or canola oil work well)

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and chopped
  • 1/2 cup unsalted butter
  • 1/2 cup whole milk or heavy cream
  • Salt and pepper to taste

For the Coleslaw:

  • 1/2 head green cabbage, shredded
  • 2 carrots, shredded
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk

Instructions:

1. Prepare the Chicken:

  • Marinate: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results. This will tenderize the chicken and infuse it with flavor.
  • Set Up Dredging Station: In one bowl, whisk together the eggs. In another bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
  • Dredge the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dip each piece in the egg mixture, then coat thoroughly in the seasoned flour mixture. For extra crispiness, you can dip the chicken back into the egg and flour mixture for a second coating.
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2. Fry the Chicken:

  • Heat the Oil: In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature, as this is key to achieving crispy chicken.
  • Fry the Chicken: Carefully place the chicken pieces in the hot oil, skin-side down, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for 10-12 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  • Drain and Rest: Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes to retain its juiciness.

3. Make the Mashed Potatoes:

  • Cook the Potatoes: While the chicken is frying, bring a large pot of salted water to a boil. Add the chopped potatoes and cook until tender, about 15-20 minutes.
  • Mash: Drain the potatoes and return them to the pot. Add the butter and milk, mashing until smooth and creamy. Season with salt and pepper to taste.

4. Prepare the Coleslaw:

  • Mix Ingredients: In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the vegetables and toss to combine. Refrigerate until ready to serve.

5. Bake the Biscuits:

  • Preheat Oven: Preheat your oven to 425°F (220°C).
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Add Buttermilk: Stir in the buttermilk until just combined. Turn the dough out onto a floured surface and gently knead until it comes together.
  • Cut and Bake: Pat the dough out to about 1/2-inch thickness and cut out biscuits using a round cutter. Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the tops are golden brown.
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6. Serve the Dinner:

  • Assemble the Plate: Serve the fried chicken hot with a generous helping of mashed potatoes, a side of coleslaw, and a warm biscuit.
  • Enjoy: Dig into the crispy, juicy chicken paired with creamy mashed potatoes, tangy coleslaw, and buttery biscuits for a truly comforting and satisfying meal.

Tips for Success:

  • Buttermilk: The buttermilk marinade is crucial for tenderizing the chicken and adding flavor. Don’t skip it!
  • Oil Temperature: Maintaining the correct oil temperature is key to crispy, golden chicken. Too low, and the chicken will absorb oil and become greasy; too high, and the outside will burn before the inside is cooked.
  • Resting the Chicken: Letting the chicken rest on a wire rack after frying helps keep it crispy by allowing air to circulate around it.

Variations:

  • Spicy Fried Chicken: Add more cayenne pepper or some hot sauce to the buttermilk marinade for an extra kick.
  • Herb Mashed Potatoes: Mix in fresh herbs like chives or parsley for a fresh twist on the classic mashed potatoes.
  • Cheddar Biscuits: Add shredded cheddar cheese and a pinch of garlic powder to the biscuit dough for cheesy, savory biscuits.

This classic Fried Chicken Dinner brings together all the elements of a comforting, home-cooked meal. Whether it’s for a special occasion or just a cozy night in, this dinner is sure to satisfy your cravings and leave everyone at the table smiling. Enjoy!

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