Description
This Ultimate Crispy Chicken Meal features juicy, bone-in chicken thighs coated in a flavorful seasoned flour mixture and fried to golden perfection. Served with creamy mashed potatoes and a fresh mixed green salad dressed with olive oil and balsamic vinegar, this well-rounded meal is a perfect comfort food dinner that balances crispy protein, smooth sides, and refreshing vegetables.
Ingredients
Scale
Crispy Chicken
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 2 large eggs
- 1/4 cup buttermilk (optional for extra crunch)
- Vegetable oil, for frying
Mashed Potatoes
- 4 medium russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup milk
- Salt and pepper, to taste
- Fresh parsley, for garnish
Salad
- 2 cups mixed salad greens (e.g., spinach, arugula, and lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Prepare the crispy chicken: In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. In a separate bowl, whisk together the eggs and buttermilk. Dip each chicken piece first into the egg mixture, then coat thoroughly with the flour mixture, pressing to evenly cover the surface. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches for 10-12 minutes, turning occasionally, until golden brown and the internal temperature registers 165°F (75°C). Remove and drain on paper towels.
- Prepare the mashed potatoes: Bring a pot of salted water to a boil and add the peeled, cubed potatoes. Cook for 15-20 minutes until tender when pierced with a fork. Drain the potatoes and return them to the pot. Mash with butter and milk until smooth and creamy. Season with salt and pepper to taste.
- Prepare the salad: In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine all ingredients evenly.
- Assemble the meal: Plate the crispy chicken alongside a generous serving of mashed potatoes, garnished with fresh parsley. Serve the fresh mixed green salad on the side to complete the balanced meal.
Notes
- Use bone-in, skin-on chicken thighs for the juiciest and most flavorful results; breasts can be used but may result in a leaner, less moist texture.
- Ensure the oil temperature remains steady at 350°F for optimal crispiness and even cooking.
- Buttermilk in the egg wash is optional but adds extra crunch and flavor to the coating.
- The mashed potatoes can be made ahead and reheated gently, adding more milk if needed to restore creaminess.
- Customize the salad with your favorite fresh vegetables or greens for variety.
