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KFC-Style Mashed Potatoes, Corn & Crispy Chicken for 2
KFC-style mashed potatoes, corn & crispy chicken for 2: simple steps for juicy chicken, creamy mash, and buttery corn.
Why this recipe works
This recipe recreates KFC-style mashed potatoes, corn, and crispy chicken for two. It’s hands-on but straightforward, using a buttermilk bath for juicy chicken and a classic pan-fry for crisp coating.
- crispy fried chicken recipe
- buttermilk chicken marinade
- mashed potatoes with butter milk
- buttered corn side dish
- two serving fried chicken
- home-style fried chicken recipe
- KFC copycat meals
- crispy chicken coating
Key takeaways
Crispy chicken from a buttermilk soak and seasoned dredge
Creamy mashed potatoes with hot buttered milk mash
Simple, affordable sides that reproduce a fast-food vibe
Recipe guide
This recipe recreates KFC-style mashed potatoes, corn, and crispy chicken for two. It’s hands-on but straightforward, using a buttermilk bath for juicy chicken and a classic pan-fry for crisp coating.
Perfect, crispy chicken with creamy mashed potatoes and buttered corn in one skillet-friendly meal.
- Crispy chicken from a buttermilk soak and seasoned dredge
- Creamy mashed potatoes with hot buttered milk mash
- Simple, affordable sides that reproduce a fast-food vibe
Crispy chicken with buttermilk seasoning
Marinate chicken in a buttermilk mix with salt, black pepper, garlic powder, and paprika. Dredge in flour-cornflour, shallow-fry in hot oil until golden and 75°C inside. Rest briefly before serving.
Creamy mashed potatoes
Boil potatoes until fork-tender, drain, then mash with 30 g butter, hot milk, and 1 tsp salt until smooth. Keep warm until plating.
Butter-sweet corn
Melt 15 g butter, add corn, and heat through. Season with optional sugar and salt to taste.
Ingredients
- 2 pieces chicken thighs (boneless, skin-on)
- 150 ml buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 80 g plain flour
- 30 g cornflour
- 500 ml vegetable oil (for shallow frying)
- 400 g potatoes (peeled and quartered)
- 30 g butter (for mashed potatoes)
- 50 ml milk (hot, for mashed potatoes)
- 1 tsp salt (for potatoes)
- 200 g sweet corn (frozen or canned)
- 15 g butter (for corn)
- 1/4 tsp sugar (optional, for corn)
Instructions
- Pat chicken dry and place in a bowl or zip-top bag.
- Mix buttermilk with 1 tsp salt, 1 tsp black pepper, garlic powder and paprika; add chicken and coat well.
- Marinate chicken in the fridge at least 1 hour or up to overnight.
- Combine plain flour and cornflour in a shallow dish and season lightly if desired.
- Remove chicken from marinade, let excess drip off, then dredge thoroughly in the flour mix and press to adhere.
- Heat 400–500 ml oil in a heavy skillet to about 170–180°C (medium-high) for shallow frying.
- Fry chicken skin-side down first for 6–8 minutes, flip and cook 5–7 minutes more until golden and internal temperature reaches 75°C.
- Transfer fried chicken to a wire rack over a tray and rest 5 minutes before serving.
- Place potatoes in a pot, cover with cold salted water, bring to a boil and simmer until fork-tender, about 15–20 minutes.
- Drain potatoes well and return to the hot pot to dry briefly.
- Mash potatoes with 30 g butter, hot milk and 1 tsp salt until smooth and creamy; keep warm.
- For corn, melt 15 g butter in a saucepan over medium heat, add corn and cook until heated through, 3–5 minutes.
- Season corn with 1/4 tsp sugar if using and adjust salt to taste.
- Plate mashed potatoes, spoon buttered corn alongside, and top with crispy chicken.
FAQs
Can I bake the chicken instead of frying?
Yes. Bake at 220°C (425°F) on a rack until internal 75°C reaches about 25–30 minutes, flipping once.
Can I make this ahead?
Marinate the chicken up to overnight in the fridge; potatoes and corn should be kept warm separately right before serving.
How can I lighten the dish?
Use skinless chicken and air-fry the coated pieces for a lighter version.