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Country Fried Chicken Recipe

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★★★★★

4.6 from 96 reviews

This Country Fried Chicken recipe features tender, crispy fried chicken served alongside creamy roasted garlic mashed potatoes infused with fresh herbs like parsley and dill. The potatoes are slow-baked with garlic and combined with butter and hot milk for a rich, flavorful side that perfectly complements the classic fried chicken.

Ingredients

Scale

For the Mashed Potatoes:

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

For the Country Fried Chicken:

  • 4–6 pieces chicken (thighs, breasts, or drumsticks)
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs
  • 1/4 cup buttermilk or milk
  • Vegetable oil, for frying (enough to fill skillet about 1 inch deep)

Instructions

  1. Prepare Roasted Garlic: Preheat your oven to 200°C (400°F). Cut the top off the head of garlic to expose the cloves, wrap it tightly in aluminum foil, and bake for 45-50 minutes until the garlic cloves are very soft and tender. Remove from oven and allow to cool.
  2. Boil Potatoes: Peel and quarter the potatoes. Boil them in salted water until they’re very tender, about 15-20 minutes.
  3. Mash Garlic: While potatoes are cooking, squeeze the roasted garlic cloves out of their peels. They should pop out easily. Mash them with a fork in a small bowl and set aside.
  4. Drain and Dry Potatoes: Drain the potatoes thoroughly and steam dry them by returning them to the warm pot over low heat for a minute or two to evaporate excess moisture.
  5. Mash Potatoes: Add hot milk to the potatoes and start mashing with a potato masher until mostly smooth. Add butter and continue mashing until incorporated.
  6. Add Garlic and Herbs: Stir in half of the mashed roasted garlic, then adjust to taste by slowly adding more garlic. Continue mashing until smooth with minimal lumps. Season with salt to taste and fold in the chopped fresh parsley and dill using a spatula. Keep warm.
  7. Prepare Chicken Coating: In a shallow bowl, combine flour, salt, black pepper, paprika, garlic powder, and onion powder. In another bowl, whisk together eggs and buttermilk.
  8. Coat Chicken: Dip each piece of chicken first into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Repeat the dunk in egg and flour for an extra crispy coating if desired.
  9. Heat Oil and Fry Chicken: Pour vegetable oil into a large skillet to about 1 inch depth. Heat over medium-high heat until oil reaches 350°F (175°C) or until a small piece of bread sizzles immediately when dropped in. Fry chicken pieces in batches without crowding, about 6-8 minutes per side, until golden brown and cooked through (internal temperature 165°F/75°C).
  10. Drain and Serve: Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve hot alongside the roasted garlic mashed potatoes with an optional pat of butter on top.

Notes

  • Use a thermometer to ensure frying oil is at the correct temperature to avoid greasy chicken.
  • Adjust garlic quantity in mashed potatoes to suit your taste preference.
  • Make sure to steam dry potatoes after boiling for fluffier mashed potatoes.
  • You can prepare the roasted garlic ahead of time and store in the refrigerator.
  • Fresh herbs add brightness, but you can substitute with dried if fresh unavailable.
  • Leftover mashed potatoes can be refrigerated and reheated gently with a splash of milk.

Keywords: Country Fried Chicken, Southern Fried Chicken, Roasted Garlic Mashed Potatoes, Crispy Fried Chicken, Comfort Food

Find it online: https://spatulaqueen.com/country-fried-chicken-recipe/