Crispy and juicy buttermilk fried chicken served with mashed potatoes and gravy. The chicken is marinated in buttermilk, pickle juice, and spices, then batter-fried to perfection with a crunchy exterior. This recipe also includes creamy mashed potatoes with garlic and a flavorful gravy.
1: In a large bowl, combine the buttermilk with the pickle juice, sriracha, and seasonings. Add in the chicken, cover and refrigerate for at least an hour but up to overnight.
2: Peel & rinse the potatoes, then cut into large chunks. Add to a pot of water and bring to a boil.
3: In another bowl, combine the flour, cornstarch, and baking powder. Season well. Batter the chicken by dipping it into the flour, shaking the excess off, dipping back into the buttermilk, dropping the excess off and back into the flour. Coat it well and place onto a wire rack.
4: Repeat the battering process. Let sit for about a half hour.
5: In a small pot, combine the half and half, garlic, seasonings, and butter. Bring to a low simmer.
6: Once warmed, remove from heat. Drain the potatoes and mash. Stir the half and half into the potatoes and taste for seasoning.
7: Heat a pot of vegetable oil to 350°F. Fry the chicken until the internal temp is 165°F. Drain on a wire rack.
8: While the chicken fries, make the gravy: in a skillet or pot, sauté the onion with the butter for about 10 minutes. Add in the flour and bacon grease. Cook on medium heat for about 5 minutes until you get a golden colored roux. Add in the bouillon and water (a little at a time) & season. Bring to a simmer to thicken.
