Buttermilk Fried Chicken with Mashed Potato and Greens
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g skinless chicken thigh fillets
- 300 ml buttermilk
- 150 g plain flour
- 2 tsp cajun seasoning
- 500 ml vegetable oil for frying
- 800 g baking potatoes
- 40 g butter
- 100 ml whole milk
- 300 g spring greens, shredded
Method
- 1
Put the chicken thigh fillets in a bowl with the buttermilk, cover and leave to marinate in the fridge for at least 30 minutes.
- 2
Peel and chop the baking potatoes, then cook in a pan of boiling water for 15-18 minutes until tender.
- 3
Mix the plain flour with the cajun seasoning on a plate. Lift the chicken out of the buttermilk, letting the excess drip off, and coat each piece thoroughly in the flour.
- 4
Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 8-10 minutes, turning once, until deep golden and cooked through with no pink in the middle.
- 5
Drain the potatoes, then mash with the butter and whole milk until smooth.
- 6
Steam or boil the spring greens for 4-5 minutes until just tender, then drain.
- 7
Serve the fried chicken with the mashed potato and spring greens.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.