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Comforting Truck Driver Meals with Crispy Fried Chicken Easy Sides Recipe

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A hearty and satisfying meal featuring crispy fried chicken with creamy mashed potatoes and sautéed green beans, inspired by roadside diner comfort food.

Ingredients

Scale
  • 3 pounds mixed chicken pieces (thighs, drumsticks, breasts), bone-in, skin-on
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour, plus extra for dusting
  • 1/4 cup cornstarch
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons paprika (smoked if possible)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • About 4 cups vegetable oil or peanut oil for frying
  • 3 large russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup milk or cream, warmed
  • 1 pound green beans, trimmed (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice (optional)
  • Salt and pepper to taste for sides

Instructions

  1. Brine the chicken: In a large bowl, combine buttermilk, hot sauce, and 1 teaspoon salt. Submerge chicken pieces and cover. Refrigerate for at least 2 hours or overnight.
  2. Prepare the dredge: In another large bowl, mix flour, cornstarch, remaining salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  3. Heat oil in a large heavy-bottomed skillet or cast-iron pan to about 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C).
  4. Dredge the chicken: Remove chicken from brine, letting excess drip off. Coat each piece thoroughly in flour mixture, pressing gently. For extra crunch, dip coated chicken back into buttermilk quickly, then coat again in flour mixture. Set aside on a wire rack.
  5. Fry the chicken: Carefully place chicken pieces into hot oil without overcrowding. Fry 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
  6. Make mashed potatoes: Boil peeled potatoes in salted water for 15-20 minutes until tender. Drain and return to pot. Add butter and warmed milk or cream, then mash until smooth. Season with salt and pepper.
  7. Sauté green beans: Heat a tablespoon of oil or butter in a skillet over medium heat. Add minced garlic and cook until fragrant (~30 seconds). Add green beans and cook 5-7 minutes until tender-crisp. Season with salt, pepper, and lemon juice if desired.
  8. Serve fried chicken hot with mashed potatoes and green beans.

Notes

Use a splatter screen while frying to keep stovetop clean. Maintain oil temperature at 350°F for best results. Double-dip chicken in flour for extra crispiness. Rest chicken a few minutes after frying to keep moist. For gluten-free, substitute flour with gluten-free blend and use almond milk-based buttermilk. Reheat leftovers in oven at 375°F to retain crispiness.

Nutrition

Keywords: fried chicken, crispy chicken, mashed potatoes, green beans, comfort food, easy sides, truck driver meals

Find it online: https://crispcraving.com/comforting-truck-driver-meals-with-crispy-fried-chicken-easy-sides-recipe/