Fried Chicken Legs with Mashed Potatoes

Ingredients:

4 chicken legs (drumsticks)

1 cup buttermilk

1 cup all-purpose flour

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

Salt and pepper to taste

Vegetable oil for frying

For the Mashed Potatoes:

4 large russet potatoes, peeled and cubed

1/2 cup milk (more if needed)

4 tbsp unsalted butter

Salt and pepper to taste

Instructions:

Marinate the Chicken: Place the chicken legs in a bowl and cover them with buttermilk. Refrigerate for at least 1 hour, or for best results, marinate overnight.

Prepare the Coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper.

Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

Remove the chicken legs from the buttermilk, letting the excess drip off, and coat them evenly in the flour mixture.

Fry the chicken legs in batches for 12-15 minutes, or until they are golden brown and fully cooked. Ensure the internal temperature reaches 165°F (74°C). 

Drain the fried chicken on paper towels.

Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water for 15-20 minutes, or until tender. Drain and return the potatoes to the pot.

Mash the potatoes with butter and milk, adding more milk if needed to achieve a smooth consistency. Season with salt and pepper to taste.

Serve: Plate the crispy fried chicken legs alongside a generous serving of mashed potatoes and enjoy!