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Fried Chicken Dinner Plate Recipe

American · Main course · 65 min total

A classic Southern-style fried chicken dinner featuring crispy, golden-brown chicken pieces served with creamy mashed potatoes, rich gravy, and buttery corn on the cob.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 4 cups vegetable oil, for frying
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter
• 4 ears corn on the cob, husked
• 2 cups chicken broth
• 2 tablespoons all-purpose flour (for gravy)
• Salt and pepper to taste

Instructions

1. Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, combine 2 cups flour, paprika, garlic powder, onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture, pressing to adhere.
3. Heat oil in a large deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches, skin-side down first, for about 12-15 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
4. Meanwhile, place potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot. Add milk and 2 tablespoons butter, then mash until smooth. Season with salt and pepper.
5. Bring a large pot of salted water to a boil. Add corn and cook for 5-7 minutes until tender. Drain and toss with remaining 2 tablespoons butter.
6. For gravy, pour off all but 2 tablespoons of oil from the frying pan. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Simmer until thickened, about 5 minutes. Season with salt and pepper.
7. Serve fried chicken with mashed potatoes, corn on the cob, and gravy.

Tips

• For extra crispy chicken, let the coated chicken rest on a wire rack for 15 minutes before frying.
• To keep fried chicken warm while preparing sides, place on a baking sheet in a 200°F oven.
• Leftover fried chicken can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven.

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