Description
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.
Ingredients
For the Fried Chicken
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4 chicken pieces (breasts, thighs or a mix) — skin-on preferred for crispiness
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1 cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (optional)
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2 large eggs, beaten
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½ cup milk
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Vegetable oil (for frying)
For the Mushroom Sauce
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2 Tbsp butter
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1 cup mushrooms (sliced; white, cremini or baby bella)
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2 cloves garlic, minced
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1 Tbsp flour
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1 cup chicken broth
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½ cup heavy cream
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & pepper, to taste
For the Mashed Potatoes
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2 lb (≈900 g) potatoes, peeled and diced
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¼ cup milk (or more for creamy texture)
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3 Tbsp butter
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Salt & pepper, to taste
Instructions
1. Prepare the Mashed Potatoes
Place diced potatoes in a pot of salted water; bring to a 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 paper-towel-lined plate.
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.
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.
Garnish with thyme or parsley and serve immediately while hot.
Notes
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Let the chicken rest a few minutes after frying so juices redistribute — keeps meat juicy.
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Use room-temperature chicken for even cooking.
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Ensure oil is hot enough before frying — flour should sizzle instantly.
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Scrape the browned bits from the pan for richer sauce flavor.
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Keep mashed potatoes warm; cold mash won’t soak up the sauce well.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 690 kcal
- Sugar: 3 g
- Sodium: 880 mg
- Protein: 40g
- Cholesterol: 185mg