1. Prepare the Chicken:
Marinate: Start by soaking the chicken pieces in buttermilk in a large bowl. Cover and refrigerate for at least 2 hours, or overnight if possible. This step tenderizes the meat and infuses it with flavor.
Dredging Station: Set up your dredging station with one bowl for whisked eggs and another bowl for a mix of flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and dried thyme.
Coat the Chicken: Remove the chicken from the buttermilk, allowing the excess to drip off. Dip each piece in the egg, then thoroughly coat it in the flour mixture. For an extra crispy layer, dip the chicken back into the egg and flour mixture one more time.
2. Fry the Chicken:
Heat the Oil: Pour about 2 inches of oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature.
Fry the Chicken: Carefully place the chicken pieces in the hot oil, skin-side down first. Fry in batches, turning occasionally, until golden brown and crispy on all sides, about 12-15 minutes per side. The internal temperature should reach 165°F (74°C).
Drain and Keep Warm: Transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Keep the chicken warm in a low oven (about 200°F/95°C) while you prepare the rest of the meal.
3. Make the Creamy Mashed Potatoes:
Boil the Potatoes: In a large pot, cover the potato chunks with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Mash: Drain the potatoes and return them to the pot. Add the butter and heavy cream, mashing until smooth and creamy. Season with salt and pepper to taste. For a touch of freshness, garnish with chopped chives or parsley.
4. Prepare the Tangy Coleslaw:
Mix the Dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Toss the Veggies: Add the shredded cabbage and carrots to the dressing, tossing to coat evenly. Chill the coleslaw in the refrigerator until ready to serve.
5. Bake the Flaky Biscuits:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Dough: In a large mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
Cut and Bake: Turn the dough onto a floured surface and gently pat it out to about 1/2-inch thickness. Use a round cutter to cut out biscuits and place them on a baking sheet. Bake for 12-15 minutes until the tops are golden brown.
6. Serve Your Fried Chicken Dinner:
Assemble the Plate: Plate the crispy fried chicken alongside a scoop of creamy mashed potatoes, a serving of tangy coleslaw, and a warm, flaky biscuit.
Enjoy: Dig in and enjoy the ultimate comfort food experience with your family or friends.
Tips for Perfection:
Buttermilk Marination: Don’t rush the marinating process; the buttermilk not only adds flavor but also tenderizes the chicken.
Temperature Control: Keeping the oil at a steady temperature is crucial for achieving that perfect crispy texture. A thermometer is your best friend here.
Make-Ahead Coleslaw: Coleslaw tastes even better when made a few hours ahead, allowing the flavors to meld together.
Variations:
Spicy Twist: Add more cayenne or a dash of hot sauce to the dredge mixture for a spicy version.
Garlic Butter Biscuits: Mix some minced garlic and a sprinkle of cheddar cheese into the biscuit dough for a savory twist.
Herb Mashed Potatoes: Infuse the potatoes with flavor by adding fresh herbs like rosemary or thyme to the butter.
This Ultimate Fried Chicken Dinner is a true labor of love, offering comfort, flavor, and satisfaction in every bite. Perfect for a weekend feast or any time you want to treat yourself and your loved ones to a homemade meal that will make everyone smile. Enjoy your culinary creation!
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