Name: Fried Chicken with Mashed Potatoes and Gravy
Prep time: 25 min
Cook time: 30 min
Ingredients: 1 cup Buttermilk; 2 TBSP Hot sauce; 2 Chicken thighs; 2 Chicken drumsticks; 4 cups Vegetable oil (or your choice of high smoke point oil); 2 cups All-purpose flour; 1 TBSP Dried oregano; 1 tsp Paprika; Salt; Black pepper; 2 cups Potatoes (peeled and diced); 2 TBSP Butter; 1 clove Garlic (minced); ¼ cup Heavy cream; 2 tsp Fresh chives (minced); 1 TBSP Butter; 1 TBSP All-purpose flour; ¼ tsp Onion powder; ⅔ cup Chicken broth; ½ cup Carrots (sliced into rounds); 1 cup Green beans (ends trimmed); ¾ cup Zucchini (diced); 24 oz Kombucha (cold)

Fried Chicken with Mashed Potatoes and Gravy

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Prep Time: 25

Cook Time: 30

Servings:

Calories: 1220kcal

Ingredients

Fried Chicken

1 cup Buttermilk
2 TBSP Hot sauce
2 Chicken thighs
2 Chicken drumsticks
4 cups Vegetable oil or your choice of high smoke point oil
2 cups All-purpose flour
1 TBSP Dried oregano
1 tsp Paprika

Seasoning

Salt
Black pepper

Mashed Potatoes

2 cups Potatoes peeled and diced
2 TBSP Butter
1 clove Garlic minced
¼ cup Heavy cream
2 tsp Fresh chives minced

Gravy

1 TBSP Butter
1 TBSP All-purpose flour
¼ tsp Onion powder
⅔ cup Chicken broth

Vegetables

½ cup Carrots sliced into rounds
1 cup Green beans ends trimmed
¾ cup Zucchini diced

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

In a medium bowl, mix together the buttermilk and hot sauce. Add the chicken and soak for 20 minutes.
Prep the ingredients per the instructions above.
Prep and boil the potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place potatoes in a pot, cover with cold water, and set over high heat. Once boiling, turn the heat down to a simmer.
Make the gravy: Melt butter in a saucepan over medium heat. Add flour, onion powder, and pepper and mix with a wooden spoon or whisk. While stirring, slowly pour in half the broth. Once incorporated, it will thicken quickly. Stir for 1 - 2 minutes until it thickens to a gravy consistency. Taste; add more salt and pepper if needed. Set aside.
Heat the oil in a pot or heavy-bottomed cast iron skillet over medium heat, until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). While the oil is heating, coat the chicken.
In a bowl, mix flour, oregano, paprika, salt, and pepper.
Dip the chicken in the flour mixture to coat thoroughly, then back into the buttermilk mixture, and then again into the flour mixture using your hands to pack on flour, coating very well.
Fry the chicken: When the oil is hot, working in batches if needed, add the chicken and fry on one side for 8-10 minutes, then use tongs to turn the pieces over and fry for another 6-8 minutes, until golden brown or until an internal temperature of 160°F (71℃) is reached (to check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer). Once cooked, set on a paper towel to drain any excess oil.
Make the potatoes: In a small saucepan, melt the butter. Once the butter is melted, stir in the garlic and cream to warm, and then remove from the heat and set aside.
Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and chives, and whip until smooth. Season with salt and pepper to taste.
Place vegetables in a large skillet and cover with ½ cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
Finish the gravy: Warm over low heat, adding more broth if needed to thin.
Serve: Enjoy fried chicken with mashed potatoes, gravy, vegetables, and kombucha.

Nutrition