Buttermilk Fried Chicken with Mashed Potatoes and Cream Gravy

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Buttermilk Fried Chicken

1. Whisk 2 cups buttermilk and 1 tablespoon hot sauce together in a large bowl, add the 4 chicken thighs and 4 drumsticks, turn to coat, cover and refrigerate at least 30 minutes (or up to overnight). 30 min
2. Whisk 2 cups all-purpose flour, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1½ teaspoons smoked paprika, ½ teaspoon cayenne, 2 teaspoons kosher salt, and 1 teaspoon black pepper together in a shallow dish. 4 min
3. Pour 4 cups vegetable oil into a large, heavy-bottomed skillet or Dutch oven and heat over medium-high until it reaches 350°F on an instant-read thermometer. 8 min
4. Lift each piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing firmly so the coating adheres; set on a wire rack. 5 min
5. Timing-sensitive step. Working in two batches to avoid crowding, lower the chicken pieces into the 350°F oil and fry 14–16 minutes, turning once halfway through, until deep golden brown and an instant-read thermometer reads 165°F at the thickest part. 32 min
6. Transfer the fried chicken to a clean wire rack set over a baking sheet, sprinkle lightly with kosher salt, and rest 5 minutes before serving; reserve 3 tablespoons of the frying oil for the gravy. 5 min

Fluffy Mashed Potatoesbase

1. Peel and cut 2½ pounds russet potatoes into 2-inch chunks, then place in a large pot and cover with cold salted water by 1 inch. 8 min
2. Bring the pot to a boil over high heat, then reduce to a steady boil and cook 16–18 minutes until the potatoes are completely tender when pierced with a fork. 22 min
3. Warm ½ cup whole milk and 4 tablespoons unsalted butter together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. 4 min
4. Drain the potatoes thoroughly, return them to the pot over low heat for 1 minute to steam off excess moisture, then remove from heat. 2 min
5. Mash the potatoes with a potato masher or ricer until smooth, then fold in the warm butter-milk mixture, 1 teaspoon kosher salt, and ¼ teaspoon black pepper; taste and adjust salt. 4 min

Peppery Cream Gravysauce

1. Pour 3 tablespoons of reserved frying oil into a medium saucepan or skillet and set over medium heat. 2 min
2. Timing-sensitive step. Whisk 3 tablespoons all-purpose flour into the hot oil and cook, whisking constantly, for 1–2 minutes until the roux turns pale golden and smells nutty. 2 min
3. Timing-sensitive step. Slowly pour in 2 cups whole milk in a thin stream, whisking vigorously the entire time to prevent lumps. 2 min
4. Timing-sensitive step. Continue to cook over medium heat, whisking frequently, for 4–5 minutes until the gravy thickens enough to coat the back of a spoon. 5 min
5. Stir in ½ teaspoon kosher salt and 1 teaspoon coarsely ground black pepper, taste and adjust seasoning, then pour generously over the mashed potatoes and chicken to serve. 2 min