Skip to content

Meat, Americas

Southern fried chicken with mashed potatoes and corn

Southern fried chicken is a dish for 4 people inspired by cooking from the American South, ready in 1 hour 10 minutes at a medium difficulty level for about €3.20 per serving. The chicken, marinated in yogurt and milk then coated in seasoned flour, turns crispy outside and tender inside. Success depends on the marinating time and keeping the oil at the right temperature for frying.

Tonight, the American South comes to your table with crispy fried chicken marinated in buttermilk, homemade mashed potatoes, and corn.

Southern fried chicken with mashed potatoes and corn
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.20
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under a crackling paprika crust, the chicken stays juicy thanks to a tangy yogurt and milk marinade, a homemade trick that stands in for traditional buttermilk. Buttery mashed potatoes and sweet corn balance out the crunch of the coating, rounding out a complete meal on one plate.

This is the kind of dish the whole family enjoys, kids included, and it's a nice change from your usual weeknight routine or a more relaxed Sunday dinner. Plan a bit of time for marinating and frying, but the result is worth it, especially if you make the mashed potatoes while the chicken rests in the fridge.

The ingredients

4 people

Butcher

  • Chicken pieces 1.2 kg

Dairy

  • Plain yogurt 3
  • Milk 10 cl
  • Butter 50 g

Pantry

  • Flouroften in the pantry 200 g
  • Paprikaoften in the pantry 2 tsp
  • Garlic powderoften in the pantry 1 tsp
  • Canned cornoften in the pantry 1 can
  • Frying oiloften in the pantry 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 1 kg

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the yogurt with the milk, salt, and pepper, then dip the chicken into it and let it marinate in the fridge. 2 h

    Yogurt thinned with milk stands in for buttermilk, it tenderizes the meat with its acidity.

  2. Peel the potatoes and cook them in salted water, then mash them with the butter and a bit of warm milk. 25 min

    Pass them through a potato ricer, they stay nice and smooth.

  3. Mix the flour, paprika, garlic powder, salt, and pepper in a dish.

    Add a spoonful of the marinade to the flour, it forms small crispy clumps.

  4. Drain the chicken, roll it in the seasoned flour pressing firmly, and fry it in oil at 170°C. 20 min

    Don't add too many pieces at once, the oil would cool down.

  5. Drain the chicken on paper towels, warm up the corn, and serve with the mashed potatoes. 5 min

    Pierce a piece, the juices should run clear.

Our tips to get it right

  • Take the chicken out of the fridge about fifteen minutes before coating it, the flour sticks better to meat that isn't too cold.
  • Check the oil temperature by dropping in a small piece of bread, it should turn golden in about thirty seconds, otherwise the coating soaks up too much oil.
  • Let the fried chicken rest for two minutes before serving, the coating finishes crisping up during that time.

The variations

  • Swap the chicken pieces for boneless thighs, they stay juicier during cooking.
  • For a no fry version, bake the coated chicken at 200°C for 25 minutes, flipping halfway through.
  • For younger kids, cut the chicken into strips before coating, they cook faster and are easy to eat with your hands.

What to serve it with

  • A crunchy coleslaw salad
  • Homemade cucumber pickles
  • A cold glass of lemonade

Storage

Store the fried chicken and mashed potatoes separately in sealed containers in the fridge for up to 2 days. Reheat the chicken in the oven so it stays crispy, avoid the microwave which makes it soggy. Warm the mashed potatoes gently in a saucepan with a splash of milk.

Questions about this dish

Can you replace buttermilk with something else?

Yes, the plain yogurt and milk mixture used in this recipe works great. It tangs up the meat just like buttermilk and gives the same tender result.

Can you prepare the chicken ahead of time?

You can marinate the chicken the night before for lunch the next day, it only gets more tender. Coat and fry the chicken right before serving to keep it crispy.

Can fried chicken be frozen?

Yes, once cooked and fully cooled, it freezes well for up to 1 month. Reheat it straight from frozen in the oven so it stays crispy.

What oil should you use for frying?

Choose a neutral oil that handles heat well, like sunflower or peanut oil. Avoid olive oil, which burns too quickly at 170°C.

How long does it take to make a Southern fried chicken with mashed potatoes and corn?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Southern fried chicken with mashed potatoes and corn?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Southern fried chicken with mashed potatoes and corn cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

American Cuisines

See all

Recipes with potatoes

See all