Skillet-Fried Chicken With Mashed Potatoes And Gravy
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Chicken · high-protein
1106 cal
52g protein
67g carbs
70g fat
per serving · estimated
Ingredients
- 1 1/2 lb bone-in chicken thighs and drumsticks
- 1/2 cup buttermilk
- 3/4 cup all-purpose flour
- 2 cups, for frying vegetable oil
- 1 lb russet potatoes
- 3 tbsp butter
- 1/2 cup whole milk
- 3/4 cup chicken broth
- 1 tbsp each paprika, garlic powder, salt and pepper
Method (tap to check — screen stays awake)
- Soak the chicken in buttermilk with half the paprika and garlic powder for 15 minutes while you peel the potatoes.
- Boil the potatoes in salted water until a knife slides through with no resistance, 15 to 18 minutes, then drain.
- Dredge each piece in seasoned flour, pressing hard so a shaggy crust clings; save 2 tablespoons of the flour for gravy.
- Heat 1/2 inch of oil in a heavy skillet to 340°F, or until a pinch of flour sizzles briskly on contact.
- Fry in two batches, 7 to 9 minutes per side, until the crust is deep mahogany and a thigh reads 175°F at the bone.
- Drain the chicken on a rack. Pour off all but 3 tablespoons of fat, whisk in the reserved flour, and cook 1 minute until it smells nutty.
- Whisk in the broth and simmer, scraping the browned bits, until the gravy coats a spoon, about 4 minutes.
- Mash the potatoes with the butter and hot milk until fluffy, season well, and serve the chicken over top with gravy.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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