Crispy Oven-Fried Chicken with Creamy Mashed Potatoes

Ingredients

• 2.5 lbs Bone-in, skin-on chicken pieces (drumsticks, thighs)
• 1.5 cups Buttermilk
• 1.5 cups All-purpose flour
• 0.25 cup Cornstarch
• 1 tbsp Paprika
• 1 tbsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried oregano
• 0.5 tsp Cayenne pepper (optional)
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Vegetable oil or non-stick spray
• 2 lbs Russet potatoes, peeled and quartered
• 0.5 cup Milk (whole or 2%)
• 0.25 cup Butter
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. Marinate Chicken: Place chicken pieces in a large bowl or zip-top bag. Pour buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
2. Preheat Oven and Prepare Pan: Preheat oven to 425°F (220°C). Pour vegetable oil onto a large rimmed baking sheet and spread it evenly, or spray generously with non-stick spray. Place the baking sheet in the preheating oven for 5-10 minutes to get the oil hot.
3. Prepare Breading: In a large shallow dish or another zip-top bag, combine all breading ingredients: flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Mix well.
4. Dredge Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Place breaded chicken pieces onto a wire rack set over a plate while you bread the rest.
5. Bake Chicken: Carefully remove the hot baking sheet from the oven. Arrange the breaded chicken pieces on the hot oiled sheet, ensuring they are not touching. Bake for 25 minutes. Flip the chicken pieces and bake for another 20-25 minutes, or until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).
6. Cook Potatoes: While chicken bakes, place quartered potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
7. Make Mashed Potatoes: Drain potatoes well. Return them to the hot pot. Add milk, butter, salt, and pepper. Mash with a potato masher until smooth and creamy. Adjust seasonings to taste.
8. Serve: Serve crispy oven-fried chicken immediately with warm mashed potatoes. A side of green beans or corn would complete the meal.

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