Crispy Fried Chicken Mashed Potato Bowl

Lay chicken thighs on a cutting board, cover with plastic wrap, and use a meat mallet to pound them to an even, thin consistency.

Season the pounded chicken liberally on one side with salt, black pepper, and garlic powder.

In a large bowl, prepare the marinade by combining buttermilk and pickle juice.

Season the marinade with salt and black pepper, then whisk to combine.

Add the seasoned chicken to the marinade, ensuring all pieces are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.

In a large, shallow pan, prepare the seasoned flour. Combine all-purpose flour, kosher salt, black pepper, onion powder, garlic powder, dry mustard, turmeric, paprika, and dried thyme. Whisk until evenly mixed.

Working one piece at a time, remove chicken from the marinade, let the excess drip off, and dredge it thoroughly in the seasoned flour. Press the flour into the chicken to ensure a thick coating.

Place the dredged chicken on a parchment-lined sheet pan and let it rest for a few minutes to allow the coating to set.

Heat vegetable oil in a large, heavy-bottomed pot to 350°F. Carefully add the chicken in batches, being sure not to overcrowd the pot. Fry until golden and just cooked through, then remove to a wire rack.

For extra crispiness, increase the oil temperature slightly and perform a second fry. Return the chicken to the hot oil for 1-2 minutes until deep golden brown and very crispy.

To assemble the bowls, start by adding a generous serving of warm mashed potatoes to each bowl.

Ladle warm country gravy over the mashed potatoes.

Sprinkle a generous amount of shredded cheddar cheese over the gravy.

Slice a piece of crispy fried chicken and arrange it on top of the cheese.

Garnish with crumbled cooked bacon and freshly chopped chives before serving.