Crispy Fried Chicken Legs & Creamy Mashed Potatoes: A Classic Combo

Few meals evoke the feeling of warmth, comfort, and pure satisfaction quite like a plate of perfectly

Fried Chicken Legs with creamy Mashed Potatoes

. This timeless duo is a staple of Southern comfort food, delivering crispy, juicy chicken alongside a generous serving of fluffy, buttery potatoes. It’s a meal that’s both hearty and incredibly flavorful, guaranteed to bring smiles to your dinner table.

Why I Love This Recipe

This Fried Chicken Legs and Mashed Potatoes recipe is truly a labor of love that delivers immense rewards, and it’s a personal favorite for ultimate comfort. What I love most about it is the

perfect contrast in textures

: the gloriously

crispy, seasoned skin

of the fried chicken that gives way to tender, juicy meat, perfectly complemented by the

smooth, velvety richness of the mashed potatoes

. The buttermilk marinade for the chicken is a game-changer, ensuring moisture and tenderness, while the blend of spices in the flour coating creates that irresistible golden-brown crust. It’s a meal that feels celebratory, yet is achievable in your own kitchen, creating those cherished memories around the dinner table.

Ingredients

Here’s what you’ll need to create this comforting Fried Chicken Legs with Mashed Potatoes:

For the Fried Chicken Legs:

• 4
  
  chicken legs
  
  (drumsticks)
• 1 cup
  
  buttermilk
  
• 1 cup
  
  all-purpose flour
  
• 1 tsp
  
  paprika
  
• 1/2 tsp
  
  garlic powder
  
• 1/2 tsp
  
  onion powder
  
• 1/2 tsp
  
  dried thyme
  
• 
  Salt
  
  and
  
  black pepper
  
  to taste
• 
  Vegetable oil
  
  for frying (enough to fill your skillet or fryer to desired depth)

For the Mashed Potatoes:

• 4 large
  
  Russet potatoes
  
  , peeled and cubed
• 1/2 cup
  
  milk
  
  (whole or 2% recommended, more if needed)
• 4 tbsp
  
  unsalted butter
  
• 
  Salt
  
  and
  
  black pepper
  
  to taste

Swaps and Notes

• 
  Chicken:
  
  Chicken drumsticks are perfect for frying due to their size and bone-in structure. You can also use chicken thighs. Ensure equal-sized pieces for even cooking.
• 
  Buttermilk:
  
  Essential for tenderizing the chicken and helping the coating adhere. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the way to 1 cup with regular milk. Let it sit for 5 minutes before using.
• 
  Flour & Seasonings:
  
  The combination of flour and spices creates the crispy, flavorful crust. Adjust salt, pepper, and other spices to your preference. A dash of cayenne pepper can add a subtle kick.
• 
  Vegetable Oil:
  
  A neutral oil with a high smoke point like vegetable oil, canola oil, peanut oil, or corn oil is best for frying.
• 
  Potatoes:
  
  Russet potatoes are ideal for fluffy mashed potatoes due to their high starch content. Yukon Gold potatoes also work for a creamier texture.
• 
  Milk & Butter (Mashed Potatoes):
  
  Adjust amounts to achieve your desired consistency and richness. For extra creamy potatoes, a splash of heavy cream can be added.

Instructions

Let’s get this delicious Fried Chicken Legs and Mashed Potatoes cooking!

1. 
   Marinate the Chicken:
   
   Place the 4 chicken legs in a large bowl. Pour the 1 cup buttermilk over the chicken, ensuring all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results and maximum tenderness and flavor, marinate overnight (8-12 hours).
2. 
   Prepare the Coating:
   
   In a shallow dish or a wide, sturdy bag (like a large Ziploc), combine the 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, and salt and black pepper generously to taste. Whisk or shake until all ingredients are well combined.
3. 
   Heat Oil for Frying:
   
   In a large, heavy-bottomed skillet (like cast iron) or a deep fryer, pour enough vegetable oil to reach a depth of about 1.5 to 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
4. 
   Coat and Fry Chicken:
   
   • Remove the chicken legs from the buttermilk, letting any excess buttermilk drip off.
   • Place the chicken pieces one by one into the flour mixture, ensuring they are evenly coated on all sides. Gently shake off any excess flour.
   • Carefully place the coated chicken legs into the hot oil. Do not overcrowd the skillet; fry in batches if necessary to maintain oil temperature and ensure even cooking (usually 2-3 pieces at a time for 4 legs).
   • Fry the chicken legs for 12-15 minutes, turning occasionally, until they are golden brown and fully cooked through. To ensure doneness, use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part of the meat, avoiding the bone.
   • Once cooked, use tongs to remove the fried chicken legs from the oil and place them on a plate lined with paper towels to drain any excess oil. Keep warm while you cook any remaining batches.
5. 
   Prepare the Mashed Potatoes:
   
   • While the chicken is frying (or after if you prefer), place the 4 peeled and cubed Russet potatoes in a large pot. Cover with cold water by about an inch and add a generous pinch of salt to the water.
   • Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
   • Drain the potatoes thoroughly and return them to the hot, empty pot.
   • Add the 4 tablespoons unsalted butter and 1/2 cup milk to the potatoes. Using a potato masher or a fork, mash the potatoes until smooth, adding more milk gradually if needed to achieve your desired creamy consistency.
   • Season the mashed potatoes generously with salt and black pepper to taste, stirring to combine.
6. 
   Serve:
   
   Plate the crispy fried chicken legs alongside a generous serving of hot, creamy mashed potatoes. Enjoy this classic comfort food duo immediately!

Tips for Success

• 
  Marination is Key:
  
  The longer the chicken marinates in buttermilk, the more tender and flavorful it will be.
• 
  Oil Temperature:
  
  Maintaining a consistent oil temperature is crucial for crispy, evenly cooked chicken. Use a thermometer.
• 
  Don’t Overcrowd:
  
  Frying in batches is essential. Overcrowding drops the oil temperature, leading to greasy, less crispy chicken.
• 
  Pat Chicken Dry (after buttermilk, before flour):
  
  While the buttermilk coats, patting off significant drips helps the flour adhere better.
• 
  Season Generously:
  
  Both the chicken coating and the mashed potatoes need proper seasoning. Taste and adjust.
• 
  Hot Mashed Potatoes:
  
  Serve mashed potatoes immediately after preparing for the best texture.

Serving Suggestions and Pairings

This classic meal is a complete comfort food experience, but it pairs wonderfully with:

• 
  Country Gravy:
  
  A ladle of homemade gravy over the mashed potatoes takes it to the next level.
• 
  Coleslaw:
  
  A cool, tangy coleslaw provides a refreshing contrast to the richness of the fried chicken.
• 
  Southern Green Beans:
  
  A side of long-simmered, flavorful green beans completes the Southern spread. (Perhaps our
  Country Green Beans with Smoked Turkey
  !)
• 
  Corn on the Cob:
  
  A sweet and simple addition, especially in summer.
• 
  Sweet Tea:
  
  The perfect beverage pairing for a Southern-inspired meal.
• For other comforting, hearty meals, consider our
  This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort
  or
  These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays
  .

Storage and Leftover Tips

While best enjoyed fresh, leftovers of both components can be stored:

• 
  Fried Chicken:
  
  Store cooled fried chicken in an airtight container in the refrigerator for up to 3-4 days. For best crispness, reheat in an oven or air fryer rather than a microwave.
• 
  Mashed Potatoes:
  
  Store cooled mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat with a splash of milk or butter, stirring frequently, or in the microwave.
• 
  Freezing:
  
  Fried chicken can be frozen for up to 1-2 months, but the texture of the breading may change. Mashed potatoes also freeze well.

More Recipes You Will Love

If you loved the classic comfort and hearty nature of this meal, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:

• For another comforting chicken dish, check out our
  This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit
  .
• If you’re a fan of rich, comforting bowls of goodness, our
  This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort
  is a must-try.
• And for a classic Southern dessert that feeds a crowd, don’t miss
  This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd
  .

Final Thoughts

This

Fried Chicken Legs with Mashed Potatoes

recipe is a timeless testament to simple ingredients creating an incredibly satisfying and comforting meal. It’s perfect for a weekend family dinner, promising that cherished homemade taste that everyone loves.

Give this classic combo a try and fill your home with the delicious aromas of Southern cooking! What’s your favorite comfort food pairing? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!