Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two

Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two recipe

This is another recipe that is just about the right amount to serve two people. The chicken has a delicious crunchy coating and is nice and moist on the inside. The potatoes are creamy and have a little bit of a tang from the buttermilk.
I decided to serve the dish with chicken gravy over the potatoes and Brussel sprouts as a side.
If you’re cooking for two give this one a try it’s really good.

Fried Chicken Dinner for Two


Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two
Recipe Type: Main
Author: Patricia
Prep time:
Cook time:
Total time:
Serves: 2

Buttermilk Mashed Potatoes for Two

Adapted from Cook’s Country


Fried Chicken Dinner with Buttermilk Mashed Potatoes for Two

  • Author: Cullys Kitchen



Chicken Ingredients

  • 4 bone-in chicken thighs (excess fat trimmed)
  • Salt and pepper
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 1 1/2 cups oil for frying (you can use your deep fryer or shallow fry in a 10-inch skillet)

Ingredients for potatoes

  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks ( I used red potatoes in this recipe because that is what I had on hand and they worked out fine)
  • Table salt
  • 3 tablespoons unsalted butter (melted and cooled)
  • ⅓ cup buttermilk (at room temperature)
  • Ground black pepper


Directions for chicken

  1. in a shallow dish like a pie plate whisk together the flour, baking powder, garlic powder, thyme, cayenne, 2 teaspoons salt, and 1 teaspoon pepper. Pour 2 tablespoons buttermilk into the mixture. Using your hands work the buttermilk in until the mixture is crumbly and shaggy pieces form. Pour the remaining 6 tablespoons of buttermilk into a small bowl.
  2. Place a wire rack over the top of a baking sheet. Salt and pepper both sides of the chicken to taste. Dip chicken one piece at a time into the buttermilk, roll in the flour mixture pressing to coat. Place chicken pieces on the wire rack and refrigerate for 30 to 60 minutes.
  3. (I took this time to prepare the potatoes)
  4. if you’re not using a deep fryer add the oil into a 10-inch skillet; heat oil over medium heat to 350F. Add chicken to the skillet skin side down, cover and cook until deeply browned about 6 – 8 minutes, turn chicken and continue cooking to an internal temperature of 175F, adjust burner as necessary to maintain 300F while the chicken is cooking. Place chicken on paper toweling to drain – let cool for 5 minutes.
  5. If using a deep fryer, set the fryer for 350F. Double check it with a thermometer. If the deep fryer is too hot the chicken will brown too quickly. Cook chicken until deeply browned on both sides to an internal temperature of 175F; drain on paper toweling and let cool for 5 minutes.

Directions for mashed potatoes

  1. Mix buttermilk and butter in a small bowl until well combined; set aside.
  2. Peel and cut potatoes into 1-inch cubes. Place potatoes in a medium-size saucepan, add water to about 1 inch over the top of the potatoes, add ½ tablespoon salt, bring to a boil over high heat, reduce heat to medium, and simmer until potatoes are done. (15 – 18 minutes)Off heat and drain the potatoes. Place the pan back on the still hot burner and mash the potatoes with a potato masher until a few small lumps remain and then mix in the buttermilk mixture.
  3. Salt and pepper to taste; serve hot.

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