Looks like you’re craving Country-Fried Chicken and Mashed Potatoes 🍗🥔 — pure Southern comfort food. Here’s a classic, diner-style recipe with crispy chicken and creamy mash, plus that essential peppery gravy.
Country-Fried Chicken with Mashed Potatoes & Gravy
Ingredients (4 servings)
Chicken
- 4 boneless chicken breasts or thighs, pounded thin
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup all-purpose flour
- Oil for frying
Mashed Potatoes
- 2 lbs russet potatoes, peeled and cubed
- 4 tbsp butter
- ½–¾ cup warm milk or cream
- Salt & pepper to taste
Country Gravy
- ¼ cup pan drippings (from frying)
- ¼ cup flour
- 2 cups milk
- Salt & lots of black pepper
Instructions
1. Marinate the chicken
- Mix buttermilk with salt and spices.
- Add chicken and marinate 30 minutes–4 hours.
2. Prepare potatoes
- Boil potatoes in salted water 15–20 minutes until tender.
- Drain, mash with butter and milk.
- Season and keep warm.
3. Fry the chicken
- Dredge marinated chicken in flour.
- Heat oil to 350°F / 175°C.
- Fry chicken 3–4 minutes per side until golden and cooked through.
- Drain on paper towels.
4. Make the gravy
- Reserve ¼ cup drippings in the skillet.
- Whisk in flour, cook 1–2 minutes.
- Slowly whisk in milk.
- Season with salt and plenty of pepper.
- Simmer until thick.
5. Serve
- Plate mashed potatoes, top with chicken, smother with gravy.
- Optional sides: green beans, biscuits, or coleslaw.
Pro tips
- Pound chicken evenly so it cooks fast and stays juicy
- Don’t overcrowd the pan — crispy coating needs space
- Peppery gravy is key — don’t be shy
If you want, I can also give you:
- 🍗 Oven-fried version
- 🥔 Ultra-creamy Southern mashed potatoes
- 🥣 Gravy without pan drippings
- 🧈 Cracker Barrel–style copycat
Just say the word 😄
