Fried Chicken, Mashed Potatoes, Gravy, and Corn
Ingredients:
For the Fried Chicken:
1 whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp cayenne pepper (optional)
Oil for frying
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
½ cup milk
4 tbsp butter
Salt and pepper to taste
For the Gravy:
3 tbsp pan drippings or butter
3 tbsp all-purpose flour
2 cups milk or chicken broth
Salt and black pepper to taste
For the Corn:
2 cups corn kernels (fresh, frozen, or canned)
2 tbsp butter
Salt and pepper to taste
Instructions:
Prepare the Chicken:
Soak chicken pieces in buttermilk for at least 1 hour (or overnight for best flavor).
In a shallow dish, mix flour, salt, pepper, paprika, garlic powder, and cayenne.
Dredge each chicken piece in the seasoned flour, pressing to coat well.
Heat oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 12–15 minutes, turning occasionally until golden brown and cooked through. Drain on paper towels.
Make the Mashed Potatoes:
Boil potatoes in salted water until tender, about 15–20 minutes.
Drain and mash with butter, milk, salt, and pepper until creamy.
Prepare the Gravy:
In a skillet, melt butter or use 3 tbsp of chicken drippings. Stir in flour and cook for 1–2 minutes until golden.
Gradually whisk in milk or chicken broth until smooth. Cook until thickened. Season with salt and pepper.
Cook the Corn:
In a small saucepan, melt butter, add corn, and season with salt and pepper. Cook over medium heat until warm through.
Serve crispy fried chicken alongside creamy mashed potatoes topped with rich gravy and buttery corn for the ultimate Southern comfort meal
