Some meals are just pure nostalgia, and a plate of crispy fried chicken with creamy mashed potatoes is at the top of that list. This Crispy Fried Chicken Legs with Buttery Mashed Potatoes recipe is my go-to for the ultimate comfort meal. The chicken is impossibly crispy on the outside, and incredibly juicy and tender on the inside, all thanks to a simple, flavorful dredge. Paired with rich, buttery mashed potatoes, it’s a simple yet deeply satisfying dinner that’s perfect for any night of the week.
Why I Love This Recipe
I’m a firm believer that some of the best foods are the ones that take you back to your childhood. This recipe does exactly that. The secret to the crispy, golden crust on the chicken is the combination of all-purpose flour and cornstarch in the dredge. It gives you a beautiful, crunchy texture that’s hard to resist. The buttermilk marinade is optional, but I highly recommend it—it tenderizes the chicken and adds a wonderful tang that makes the meat incredibly juicy and flavorful. And let’s not forget the mashed potatoes. They’re a perfect creamy canvas for the savory chicken, and adding a little Parmesan or cheddar cheese takes them to the next level. This meal is a classic for a reason, and it never, ever disappoints.
Ingredients
(Serves 4-6)
For the Fried Chicken Legs:
- 6 chicken legs (drumsticks)
- 1 cup buttermilk (optional, for marinating)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Oil for frying (canola, vegetable, or peanut)
For the Buttery Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/4 cup butter
- 1/2 cup milk or heavy cream (more if needed)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan or cheddar cheese (optional)
Swaps and Notes
- Chicken: You can use other cuts of chicken like thighs or wings. Just adjust the frying time accordingly.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
- Oil: Use a neutral oil with a high smoke point for frying, like canola, vegetable, or peanut oil.
- Mashed Potatoes: For extra-creamy potatoes, use heavy cream instead of milk. For a fun twist, you can also add a little sour cream or cream cheese.
- Seasoning: Feel free to adjust the spices in the dredge to your liking. A pinch of cayenne pepper would add a nice kick of heat.
Step-by-Step Instructions
- Marinate the Chicken (Optional but Recommended): For extra tender and juicy chicken, place the chicken legs in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or overnight if you have the time.
- Prepare the Dredge: In a wide, shallow bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder. Whisk everything together until it’s thoroughly mixed.
- Coat the Chicken: Remove the chicken legs from the buttermilk (if marinated), letting any excess liquid drip off. Dredge each chicken leg in the flour mixture, pressing firmly to ensure an even, thick coating. Place the coated chicken on a plate and let it sit for a few minutes while you prepare the oil.
- Fry the Chicken: Heat about 1-2 inches of oil in a deep skillet or a Dutch oven over medium heat to 350°F (175°C). Carefully place the chicken legs in the hot oil, making sure not to overcrowd the pan. Fry in batches for about 10-12 minutes, turning them occasionally, until they are a beautiful golden brown and cooked through. The internal temperature should be 165°F (74°C). Remove the chicken with tongs and place it on a plate lined with paper towels to drain.
- Make the Mashed Potatoes: While the chicken is frying, prepare the mashed potatoes. In a large pot, boil the cubed potatoes in generously salted water until they are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and milk (or heavy cream) and mash with a potato masher or fork until smooth and creamy. If using, stir in the grated cheese. Season with salt and pepper to taste.
- Serve: Plate the crispy fried chicken legs alongside a generous serving of the buttery mashed potatoes. Enjoy this classic comfort meal immediately!
Tips for Success
- Don’t Overcrowd the Pan: Frying in batches is crucial. Overcrowding the pan will cause the oil temperature to drop, resulting in greasy, soggy chicken.
- Use a Thermometer: An instant-read thermometer is your best friend for frying. It ensures that the oil is at the right temperature and that your chicken is cooked to a safe internal temperature.
- Let the Coating Rest: Letting the coated chicken sit for a few minutes allows the dredge to adhere better, resulting in a crispier crust.
Serving Suggestions and Pairings
This meal is a complete plate on its own, but it pairs beautifully with a simple side of coleslaw, steamed green beans, or a side salad to add a fresh crunch. For a beverage, a cold glass of sweet tea or a crisp lager would be a perfect complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 650 kcal
- Protein: Approx. 40g
- Fat: Approx. 40g
- Carbohydrates: Approx. 30g
Storage and Leftover Tips
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best way to get it crispy again is to warm it in a hot oven or an air fryer. The mashed potatoes can also be stored and reheated in the microwave or on the stovetop with a little extra milk or butter.
More Recipes You Will Love
If you love a good, comforting chicken dish, you’ll love these other recipes from my kitchen:
- My Cajun Chicken and Sausage Gumbo is a fantastic bowl of southern comfort.
- For a simple and delicious appetizer, my Easy Cheese-Stuffed Chicken Wontons are a guaranteed hit.
- These Easy Cheesy Chicken Sliders are perfect for a party or a quick meal.
- For a no-mayo option, my Light and Tangy Chicken Salad is a refreshing choice.
- And for another simple, comforting dinner, these Easy Turkey Wings are a great option.
Final Thoughts
This Crispy Fried Chicken Legs with Buttery Mashed Potatoes recipe is a timeless classic for a reason. It’s a meal that’s both a comfort and a celebration, and it’s a fantastic way to bring a little extra joy to your dinner table.
I hope you give this recipe a try! Let me know in the comments what your favorite side for fried chicken is. Happy cooking!
Crispy, Juicy Fried Chicken Legs: A Simple Recipe for a Satisfying Meal
Ingredients
- 1 cup buttermilk (optional)
- 1 cup all-purpose flour
- 2 cups cornstarch
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 cups butter (for frying)
- 2 cups milk or heavy cream (more if needed)
- 4 cups grated Parmesan or cheddar cheese (optional)
Instructions
- In a large bowl, combine buttermilk (if using) with chicken legs and marinate for at least 1 hour or overnight.
- In a separate bowl, mix together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
- Heat butter in a deep skillet over medium-high heat.
- Remove chicken from buttermilk and dredge each piece in the flour mixture, ensuring an even coating.
- Once the butter is hot, carefully add the chicken legs to the skillet, cooking in batches if necessary.
- Fry the chicken for about 10-15 minutes on each side or until golden brown and cooked through.
- Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
- In a separate pot, heat milk or heavy cream and mix in grated cheese until melted and smooth for the mashed potatoes.
- Serve the crispy chicken legs alongside creamy mashed potatoes.
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