Directions for chicken
- 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.
- 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.
- (I took this time to prepare the potatoes)
- 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.
- 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
- Mix buttermilk and butter in a small bowl until well combined; set aside.
- 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.
- Salt and pepper to taste; serve hot.