Smashed Potatoes and Buttermilk Fried Chicken

Smashed Potatoes and Buttermilk Fried Chicken is a favorite dish that gathers the family together for a down home meal to please all!

What says comfort more than fried chicken? This dinner takes just a few minutes to cook after the chicken soaks in buttermilk. I usually place the chicken in the buttermilk early in the day (If the chicken is frozen, I just plop it in the buttermilk as-is).

If you are a little skeptical about cooking fried chicken you’re going to love this recipe. It’s easy to put together and you can fry batches and then place the cooked chicken in the oven to keep warm. I put the potatoes in the oven about an hour before eating dinner. Then just steam the veggies while you’re saying a blessing. What could be easier than this? Ok, besides KFC.

Smashed Potatoes and Buttermilk Fried Chicken

5 from 1 vote

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Author: Si Foster

Ingredients 

• Chicken:
• 2 cups buttermilk , (see Notes for quick buttermilk recipe)
• 1-2 tablespoons Tabasco or other hot sauce
• 4-6 chicken breast halves
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup vegetable oil, (I use about 1/4 cup per batch)
• Smashed Potatoes:
• 12 small red potatoes, (white or gold will also work)
• olive oil
• coarse ground salt
• ground pepper
• butter
• Parmesan cheese, grated cheddar cheese, and chopped green onions, as toppings if desired

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Instructions

• For Potatoes:
• Pre-heat oven to 350 degrees.
• Wash and dry all potatoes. Remove any eyes from potatoes with paring knife.
• Grease a 9×13-inch pan or jelly roll pan with cooking spray.
• Rub each potato with a bit of olive oil and place in prepared pan. Sprinkle with salt.
• Place pan in oven and bake potatoes for about 1 hour or until knife inserted in center of potato easily goes through potato.
• Remove and smash each potato with a fork. Sprinkle each potato with a little more salt and pepper. Drizzle with additional olive oil. If desired, spoon a teaspoon of butter on each potato, top with Parmesan cheese, grated cheddar, and chopped green onions. Or just serve with olive oil and salt!
• Keep potatoes warm in a 200 degree oven until ready to serve.
• For Chicken: Early in the day or an hour before cooking:
• In a 9×13-inch baking dish or gallon-sized Ziplock bag, stir together the buttermilk and Tabasco.
• Place the chicken in the buttermilk and let soak as long as possible. The chicken can be soaked overnight in the refrigerator.
• When ready to cook chicken:
• In a plastic or paper bag combine the flour, salt, pepper, and cayenne.
• Beat eggs in a shallow bowl and set aside.
• Remove chicken from buttermilk, allowing buttermilk to drip off of the chicken into the bag or pan.
• Coat the chicken on both sides with the beaten eggs.
• Place 2-3 chicken pieces in the bag with flour, salt, pepper, and cayenne.
• Shake the chicken pieces to coat in the flour, repeating with the remaining chicken.
• In a skillet heat one-half inch of oil over medium-high heat. Test the temperature with a tiny bit of chicken. If it bubbles immediately, the oil is ready for frying.
• Place the chicken into hot oil. Distribute as many pieces as will fit in a single layer, leaving one-half inch between pieces. Let fry, undisturbed, for about seven minutes, lowering the heat as necessary to prevent excess browning. The oil should continue to bubble steadily. Turn the pieces and cook for an additional seven minutes.
• Remove fried chicken to drain on a plate lined with paper towels. Repeat process to cook remaining chicken. To keep the first batch warm, place cooked chicken on a rimmed baking sheet in a 200 degree oven.

Notes

-I prepare 2-3 small potatoes per person.

-If the chicken is thick, slice the breast meat in half lengthwise so it does not take too long to cook.
-This chicken is delicious served cold as a leftover the next day!

To make buttermilk: 
Mix ½ cup plain, unsweetened Greek yogurt (whole is best) and ½ cup milk ( I prefer whole) or

Pour 1 tablespoon lemon juice or white vinegar into a measuring cup and add enough milk to measure 1 cup. Stir, then let sit for 5 minutes (It’s essential to let the mixture sit for at least 5 minutes before using.)