py Fried Chicken Legs with Buttery Mashed Potatoes 🍗🥔

Crispy Fried Chicken Legs with Buttery Mashed Potatoes 🍗🥔

This delicious comfort meal features crispy, juicy fried chicken legs paired with creamy, buttery mashed potatoes. It’s simple yet incredibly satisfying – perfect for any night of the week! 😋🥔

ingredients:
for the fried chicken legs:
6 chicken legs (drumsticks)
1 cup buttermilk (optional, for marinating)
1 cup all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
oil for frying
for the mashed potatoes:
4 large potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk or heavy cream (more if needed)
salt and pepper, to taste
1/4 cup grated parmesan or cheddar cheese (optional, for extra creaminess)

directions:
1️⃣ marinate the chicken (optional):
for extra tender chicken, soak the chicken legs in buttermilk for at least 1 hour, or overnight in the fridge.
2️⃣ prepare the dredge:
in a bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. mix well.
3️⃣ coat the chicken:
remove the chicken from the buttermilk (if marinated) and let the excess drip off.
dredge each chicken leg in the flour mixture, pressing to ensure an even coating. set aside.
4️⃣ fry the chicken:
heat about 1-2 inches of oil in a deep skillet over medium heat to 350°f (175°c).
fry the chicken legs in batches, cooking for about 10-12 minutes per side or until golden brown and cooked through. the internal temperature should reach 165°f (74°c). drain on paper towels.
5️⃣ make the mashed potatoes:
in a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. drain and return to the pot.
add butter and milk (or heavy cream), and mash until smooth and creamy. add more milk if needed to reach your desired consistency. stir in cheese, if using, and season with salt and pepper to taste.
6️⃣ serve:
plate the crispy fried chicken legs alongside a generous serving of mashed potato