Mashed Potato Bowls with Crispy Fried Chicken

2 mins
Serves 1
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Directions

  1. 1Lay out chicken thighs on a cutting board, cover with plastic wrap and pound them thin.
  2. 2Lay out chicken thighs on a cutting board, cover with plastic wrap and pound them thin.
  3. 3Lay out chicken thighs on a cutting board, cover with plastic wrap and pound them thin.
  4. 4Season chicken with salt, pepper, and garlic powder.
  5. 5Season chicken with salt, pepper, and garlic powder.
  6. 6Season chicken with salt, pepper, and garlic powder.
  7. 7In a large bowl, mix buttermilk, pickle juice, salt, and pepper.
  8. 8In a large bowl, mix buttermilk, pickle juice, salt, and pepper.
  9. 9In a large bowl, mix buttermilk, pickle juice, salt, and pepper.
  10. 10Add the chicken to the buttermilk mixture and let it marinate for at least a couple of hours or overnight.
  11. 11Add the chicken to the buttermilk mixture and let it marinate for at least a couple of hours or overnight.
  12. 12Add the chicken to the buttermilk mixture and let it marinate for at least a couple of hours or overnight.
  13. 13In a pan, mix flour, kosher salt, black pepper, onion powder, garlic powder, dried mustard, turmeric, paprika, and dried thyme.
  14. 14In a pan, mix flour, kosher salt, black pepper, onion powder, garlic powder, dried mustard, turmeric, paprika, and dried thyme.
  15. 15In a pan, mix flour, kosher salt, black pepper, onion powder, garlic powder, dried mustard, turmeric, paprika, and dried thyme.
  16. 16Coat the marinated chicken in the flour mixture.
  17. 17Coat the marinated chicken in the flour mixture.
  18. 18Coat the marinated chicken in the flour mixture.
  19. 19Fry chicken in batches at 350 degrees until cooked through, then increase the oil temperature and fry again until crispy.
  20. 20Fry chicken in batches at 350 degrees until cooked through, then increase the oil temperature and fry again until crispy.
  21. 21Fry chicken in batches at 350 degrees until cooked through, then increase the oil temperature and fry again until crispy.
  22. 22Serve mashed potatoes topped with country gravy, cheddar cheese, crispy fried chicken, bacon and chives.
  23. 23Serve mashed potatoes topped with country gravy, cheddar cheese, crispy fried chicken, bacon and chives.
  24. 24Serve mashed potatoes topped with country gravy, cheddar cheese, crispy fried chicken, bacon and chives.

Ingredients

  • 30 chicken thighs
  • 30 chicken thighs
  • 30 chicken thighs
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 carton buttermilk
  • 1 carton buttermilk
  • 1 carton buttermilk
  • 1 jar pickle juice
  • 1 jar pickle juice
  • 1 jar pickle juice
  • 1 bag flour
  • 1 bag flour
  • 1 bag flour
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried mustard
  • 1 tablespoon dried mustard
  • 1 tablespoon dried mustard
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried thyme
  • 1 tablespoon dried thyme
  • 1 bowl mashed potatoes
  • 1 bowl mashed potatoes
  • 1 bowl mashed potatoes
  • 1 ladle country gravy
  • 1 ladle country gravy
  • 1 ladle country gravy
  • 1 handful cheddar cheese
  • 1 handful cheddar cheese
  • 1 handful cheddar cheese
  • 1 handful bacon
  • 1 handful bacon
  • 1 handful bacon
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives

Equipment

knifemeat pounderlarge bowlwhisklarge pantongs