Fried Chicken with Mushroom Sauce & Mashed Potatoes

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This comforting classic pairs golden-crisp fried chicken with a rich, creamy mushroom sauce and a bed of buttery mashed potatoes. The combination of textures and flavors makes it perfect for a satisfying family dinner or a cozy weekend treat.

Why You’ll Love This Recipe

• Crisp fried chicken exterior gives way to juicy, tender meat.
• The mushroom sauce is deeply flavorful — earthy mushrooms, sautéed garlic, creamy base.
• Mashed potatoes soak up the sauce beautifully, making every bite delicious.
• A complete plate: protein, vegetable (mushrooms), and starch together.
• Makes a homey, impressive-feeling meal without complicated steps.

Ingredients You’ll Need

For the Fried Chicken

• 4 chicken pieces (breasts, thighs or a mix) — skin-on preferred for crispiness
• 1 cup all‐purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika (optional)
• 2 large eggs, beaten
• ½ cup milk
• Vegetable oil (for frying)

For the Mushroom Sauce

• 2 Tbsp butter
• 1 cup mushrooms (sliced; white, cremini or baby bella)
• 2 cloves garlic, minced
• 1 Tbsp flour
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & pepper, to taste

For the Mashed Potatoes

• 2 lb (≈900 g) potatoes, peeled and diced
• ¼ cup milk (or more for creamy texture)
• 3 Tbsp butter
• Salt & pepper, to taste

Instructions

1. Prepare the Mashed Potatoes

• Place diced potatoes in a pot of salted water; bring to boil and cook until fork-tender (~15 minutes).
• Drain well, then mash with butter and milk until smooth and creamy. Season with salt & pepper. Keep warm while you cook the chicken and sauce.

2. Fry the Chicken

• In a shallow dish mix flour with salt, pepper, garlic powder and paprika.
• In another dish whisk eggs + milk.
• Dredge each chicken piece: first in flour mixture (shake off excess), then into the egg mixture, then back into flour mixture for a second coating.
• In a heavy skillet, heat oil over medium-high heat (enough to coat bottom ~¼-inch). Once hot, fry chicken pieces ~5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165 °F (75 °C). Transfer to a plate lined with paper towel to drain.

3. Make the Mushroom Sauce

• In the same skillet (remove excess oil, leave ~1 Tbsp plus butter), melt butter over medium heat. Add mushrooms and sauté ~4 minutes until golden. Add garlic and cook ~30 seconds until fragrant.
• Sprinkle flour over mushrooms and stir to coat (cook ~1 minute).
• Gradually whisk in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and cook until slightly thickened (~2-3 minutes).
• Stir in the heavy cream and thyme. Simmer ~1 minute until sauce is silky. Season to taste with salt & pepper.

4. Serve

• Place a generous scoop of mashed potatoes on each plate. Top with a piece of fried chicken. Spoon the mushroom sauce over the chicken and around the potatoes so some sauce seeps into the mash.
• Garnish with fresh thyme or parsley if desired. Serve immediately while hot.

You Must Know

• Let the chicken rest a few minutes after frying so juices redistribute — this keeps meat juicy.
• Use room-temperature chicken pieces for more even cooking.
• Make sure oil is hot enough before frying (test with a small piece of flour: it should sizzle immediately) to get a crisp coating instead of soggy.
• When making the sauce, scrape the pan’s brown bits (fond) — that’s where a lot of flavour is.
• The mashed potatoes should be warm and smooth; cold mash won’t soak the sauce as nicely.

Storage Tips

• Store any leftovers in airtight containers and refrigerate up to 3 days.
• Reheat chicken and sauce separately in the oven (350 °F for ~10 minutes) or skillet to preserve texture.
• Mashed potatoes can be reheated with a splash of milk to restore creaminess.
• Not recommended for freezing because fried coating may lose crispness.

Ingredient Substitutions

• Use boneless, skinless chicken thighs for a more forgiving cut if you’re concerned about dryness.
• Substitute turkey or pork chops for chicken, adjusting frying time accordingly.
• For lighter mash: use half milk/half chicken broth, or swap butter for olive oil.
• Mushrooms: use a mix of wild mushrooms (shiitake, cremini) for deeper flavour.
• Use half-and-half instead of heavy cream in sauce for slightly lighter texture.

Serving Suggestions

• Add a side of steamed green beans or roasted carrots to round out the plate.
• A crisp green salad with vinaigrette helps cut through richness.
• Serve with warm crusty bread to soak up extra sauce.
• A light red wine or crisp white pairs well — e.g., Pinot Noir or Sauvignon Blanc.

Pro Tips

• Use a kitchen thermometer to ensure chicken is cooked through (165 °F) for safety and texture.
• For extra crisp crust: double coat chicken (flour → egg → flour) and don’t overcrowd the pan during frying.
• If sauce thickens too much, stir in a splash more broth or cream just before serving.
• Keep mashed potatoes warm by covering and placing in a low-heat oven until ready to serve.

Frequently Asked Questions

→ Can I bake the chicken instead of frying?
Yes — bake at 425 °F for ~20-25 minutes (flip halfway) until golden and cooked through, then top with the mushroom sauce.

→ Why is my sauce thin?
If the flour doesn’t cook enough or the liquid-to-flour ratio is too high, the sauce may not thicken — be sure to cook the flour for ~1 minute and simmer until it coats the back of a spoon.

→ Can I make this ahead of time?
Yes — you can fry the chicken and make the mushroom sauce ahead and store separately. Reheat chicken in oven to crisp, reheat sauce gently, and mash potatoes fresh or reheat with splash of milk.

→ Can I use instant mashed potatoes?
Yes — but freshly mashed potatoes will absorb the sauce better and provide a superior texture and taste.

✨ This Fried Chicken with Mushroom Sauce & Mashed Potatoes brings together crisp comfort, hearty sauce, and creamy mash for a dinner that feels special without being complicated.

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