How long should you brine the chicken in buttermilk?

Brine the chicken thighs in the buttermilk and dill pickle juice mixture for at least 4 hours, or preferably overnight, for maximum tenderness and flavor.

What makes the fried chicken extra crispy?

The crispy coating comes from seasoned all-purpose flour mixed with kosher salt, onion powder, and dry mustard powder. Ensure the oil is at the correct temperature and don't skip the pickle juice in the brine.

Can you use bone-in chicken instead of boneless thighs?

Yes, bone-in thighs work well; adjust frying time to 15-18 minutes until internal temperature reaches 165°F, as they take longer than boneless cuts.

How do you store leftover fried chicken?

Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness.

Can this dish be made ahead?

You can prepare the brine and marinate the chicken overnight. Prepare mashed potatoes and gravy earlier in the day; fry the chicken fresh just before serving for optimal crispiness.

Crispy Fried Chicken Mashed Potato Bowl

Name: Crispy Fried Chicken Mashed Potato Bowl
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 3 lbs boneless, skinless chicken thighs; salt, to taste; black pepper, to taste; garlic powder, to taste; 4 cups buttermilk; 1 cup dill pickle juice; 4 cups all-purpose flour; 2 tbsp kosher salt; 2 tbsp onion powder; 1 tbsp dry mustard powder; 1 tbsp turmeric; 2 tbsp paprika; 1 tbsp dried thyme; 2 quarts vegetable oil, for frying; 6 cups prepared mashed potatoes; 2 cups prepared country gravy; 2 cups shredded cheddar cheese; 8 slices cooked bacon, crumbled; 1/4 cup chives, chopped

CookOSBeta

Crispy Fried Chicken Mashed Potato Bowl | CookOS

Ingredients

3 lbs boneless, skinless chicken thighs
salt, to taste
black pepper, to taste
garlic powder, to taste
4 cups buttermilk
1 cup dill pickle juice
4 cups all-purpose flour
2 tbsp kosher salt
2 tbsp onion powder
1 tbsp dry mustard powder
1 tbsp turmeric
2 tbsp paprika
1 tbsp dried thyme
2 quarts vegetable oil, for frying
6 cups prepared mashed potatoes
2 cups prepared country gravy
2 cups shredded cheddar cheese
8 slices cooked bacon, crumbledoptional
1/4 cup chives, choppedoptional

19 Ingredients

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Instructions

1
Lay chicken thighs on a cutting board, cover with plastic wrap, and use a meat mallet to pound them to an even, thin consistency.
2
Season the pounded chicken liberally on one side with salt, black pepper, and garlic powder.
3
In a large bowl, prepare the marinade by combining buttermilk and pickle juice.
4
Season the marinade with salt and black pepper, then whisk to combine.
5
Add the seasoned chicken to the marinade, ensuring all pieces are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
6
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.
7
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.
8
Place the dredged chicken on a parchment-lined sheet pan and let it rest for a few minutes to allow the coating to set.
9
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.
10
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.
11
To assemble the bowls, start by adding a generous serving of warm mashed potatoes to each bowl.
12
Ladle warm country gravy over the mashed potatoes.
13
Sprinkle a generous amount of shredded cheddar cheese over the gravy.
14
Slice a piece of crispy fried chicken and arrange it on top of the cheese.
15
Garnish with crumbled cooked bacon and freshly chopped chives before serving.