Ingredients:
8 chicken drumsticks or thighs (skin-on, bone-in)
2 cups buttermilk
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for spice)
Oil for frying (vegetable, canola, or peanut oil)
Instructions:
1. Marinate the chicken in buttermilk for at least 2 hours (overnight for best results).
2. In a bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
3. Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing so it sticks.
4. Heat oil in a deep skillet/pot to 350°F (175°C).
5. Fry chicken in batches for 12–15 minutes, turning occasionally until golden brown and cooked through (internal temp 165°F / 74°C).
6. Drain on a wire rack or paper towels.
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🥔 Creamy Mashed Potatoes
Ingredients:
2 lbs (900 g) russet or Yukon gold potatoes, peeled and cut into chunks
4 tbsp butter
½ cup milk (warm)
¼ cup heavy cream (optional, for extra creaminess)
Salt and black pepper, to taste
Chopped parsley (for garnish)
Instructions:
1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain, then mash with butter.
3. Slowly stir in warm milk (and cream if using) until smooth and creamy.
4. Season with salt and pepper.
5. Garnish with parsley.