I definitely consider myself a Southern girl. Having been born and raised in the South, there are just certain tasks that have been ingrained in me since I was little. I know how to make really great sweet tea. I know how to pair pearls with blue jeans and make it work effortlessly. But perhaps most importantly, I know how to make really delicious, really crispy fried chicken. When I think back to my own childhood, I can remember the sound of fried chicken being dropped into the oil and for all of us, that meant that dinner was going to be spectacular. I watched my grandmother meticulously show me her secret to the best friend chicken, and then I relearned it with my mom. While many may consider the key to really crispy fried chicken a secret that should be well guarded, I’m about to spill the beans and not only show you how to get the most delicious, crispiest fried chicken ever with an airy crust that will leave you drooling, but I’m going to take things one step further and show you step by step how to create my classic Southern masterpiece of Crispy Pan Fried Chicken Thighs with Mashed Potato Waffles.
ust hearing the name of this dish, I know you’re totally drooling (as you should be) but let me tell you a little more about it before we get started with the recipe. Growing up, any time my mom or grandma made crispy fried chicken, it was accompanied by mashed potatoes. They just went together and truthfully, I’ve never been able to separate the two. However, being the modern Southern woman that I am, I like to take tradition and give it a twist, and when I did that with this combination, it only made sense to create Crispy Pan Fried Chicken Thighs with Mashed Potato Waffles. This dish that can be enjoyed for lunch or dinner (or breakfast…I don’t judge) is made with the same recipe my family used, including their secret ingredient (more on that later). So, let’s get started and create this dish I promise will leave you saying, “Y’all, that was GOOD!”.
- For the Crispiest Fried Chicken Thighs
- 8 boneless chicken thighs
- 1 cup Argo® Corn Starch
- 1 cup all-purpose flour
- 2 cups of buttermilk
- 2 tablespoons of hot sauce
- 1 tablespoon of seasoning salt
- 1 teaspoon of pepper
- 1 teaspoon of dried thyme
- ½ teaspoon of cayenne pepper
- ½ teaspoon of garlic powder
- ½ cup of milk
- 2 cups of Mazola® Corn Oil
- For the Waffles
- 2 tablespoons of butter
- 4 large russet potatoes
- 1 tablespoon of minced garlic
- ¼ cup Argo® Corn Starch
- ¼ cup all-purpose flour
- 2 eggs
- Salt and Pepper to taste
- Cooking Spray
- For Garnish
- ½ cup of maple syrup
- Fresh scallions
- Add 1 and ¾ cups of buttermilk to a bowl and the hot sauce to a bowl and stir.
- Rinse the chicken and submerge in the buttermilk mixture. Cover and soak overnight.
- Before cooking the chicken, remove the skin from the potatoes and boil them for 20-25 minutes.
- Once cooked to tender, drain and add the potatoes to a bowl with the butter and garlic.
- Mash until they are a smooth consistency.
- Mix in the Argo® Corn Starch, all-purpose flour and eggs.
- Set aside.
- Remove the chicken from the fridge and set on the counter.
- Mix together the Argo® Corn Starch, all-purpose flour, seasoning salt, pepper, thyme, cayenne pepper and garlic salt.
- Remove ¼ cup of this mixture and set aside.
- In a separate bowl, mix together ¼ cup of buttermilk and ½ cup of milk, combining well.
- Pour the milk mixture into the flour mixture and toss gently to create a batter.
- If the batter is too thick, add one tablespoon of water at a time until you get a pancake batter like consistency.
- Remove each chicken thigh from the buttermilk mixture and roll in the dry flour mixture.
- Immediately dip them into the corn starch batter mixture, rolling them gently to cover them completely.
- Immediately place the chicken thighs into the oil that is heated on the stove to 350 degrees.
- Cook on each side for 8-10 minutes, until the internal temperature reaches 160 degrees.
- Drain any excess grease from the chicken by placing on a wire rack.
- While the chicken is cooking, heat the waffle iron.
- Coat with cooking spray and then add ½ cup of the mashed potato mixture to the waffle iron.
- Close and cook 3-5 minutes, until the outside is golden brown.
- Add the cooked waffles to a plate.
- Top with the crispiest fried chicken thighs.
- Drizzle maple syrup over the top and sprinkle on scallions.
At first, I thought this recipe looked so complex when my mom passed it down to me, but after making it myself, I realized that getting the crispiest chicken ever is actually pretty easy. It just requires the correct steps, and more importantly, the right ingredients. To start, it’s important to soak the chicken thighs over night. While it makes this a meal that I must “think ahead” for, trust me when I say the extra effort is totally worth it. So, to start by Crispy Pan Fried Chicken Thighs with Mashed Potato Waffles, I added my buttermilk and hot sauce to a bowl, rinsed off my chicken thighs and placed them in the bowl.
After covering the bowl, I placed the chicken thighs back in the refrigerator overnight.
The next day, I removed the chicken thighs from the refrigerator and set them on my counter to warm while I start the process of making my mashed potato waffles. These waffles are so easy to make and simply require mashed potatoes, Argo® Corn Starch, eggs and flour. To start them, I added my potatoes to boiling water and allowed them to cook for about 25 minutes, until they were soft.
Once my potatoes were cooked, I drained them, added them to a bowl with my butter and minced garlic and mashed them (my little guy loves to help on this step!).
When my potatoes were mashed to perfection, I set them aside and moved on (for the moment) to my chicken. To start my chicken batter, I mixed together my Argo® Corn Starch (which is my secret ingredient), all-purpose flour, seasoning salt, pepper, thyme and garlic powder. Now, in case you’ve never made fried chicken using Argo® Corn Starch, it’s the secret to really crispy, really airy, really delicious chicken.
You’re likely already got it in your home and have used it for things like thickening sauces and soups or getting the crispiest flash-fried meat and veggies when flash frying Asian stir-fries. While I still use my Argo® Corn Starch for all of these things (and my mashed potato waffles), my favorite way to use it is in fried chicken because it truly does give you the crispiest chicken ever with a light and airy crust that crunches as you bite into it (yum!). Once I had my Argo® Corn Starch mixed into my other dry ingredients, I sat aside 1/4 cup of my dry mixture.
Then, in a second bowl, I mixed together 1/4 cup of buttermilk and 1/2 cup of milk. I then poured this milk mixture into the large bowl of dry ingredients and mixed it gently until a batter formed. As a side note, if your batter is too thick after mixing in the milk, add water by the tablespoon and continue to stir until you get a consistency that’s similar to pancake batter.
Once my batter was ready, I removed my chicken thighs from the buttermilk and rolled them in the flour and Argo® Corn Starch mixture that I reserved. They immediately went to into my batter next and were covered in the Argo® Corn Starch batter that ensures the crispiest, airiest chicken every time.
Once my chicken thighs were battered to perfection, I heated my Mazola® Corn Oil over medium heat on my cook top. Once the oil reached about 350 degrees, I added my chicken and fried it for about 8 minutes on each side, until the interior temperature was 160 degrees.
Once my chicken thighs were cooked through completely and had my trademark crispy, airy crust thanks to the Argo® Corn Starch that is mixed into the batter, I placed them on a wire rack to drain any excess grease.
While my chicken thighs were cooling, I heat my waffle iron and sprayed it with cooking spray. Then I quickly added my eggs, Argo® Corn Starch and all-purpose flour to my mashed potato mixture.
Now, if you’re wondering why I add Argo® Corn Starch to my mashed potatoes, it’s the perfect way to thicken them so that they cook into fluffy waffles. In fact, the Argo® Corn Starch is the secret to these mashed potato waffles turning out right. In case you didn’t already know, Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and it’s been trusted my multiple generations. It’s also the perfect way to thicken up mashed potatoes and turn them into waffle batter. Once I had mixed my mashed potato waffle batter, I added 1/2 cup to my waffle iron, closed it and cooked my mashed potato waffles for about 3-5 minutes, until they were golden brown on the outside and tender on the inside.
When my waffles were done, I removed them from the waffle iron and added them to a plate. Then I took the crispiest chicken thighs ever that I made with Argo® Corn Starch and placed one on top of each waffle.
Finally, I drizzled a little maple syrup over the top and sprinkled on some scallions and just like that, I had Southern perfection in a dish that’s totally drool-worthy.
This is one of my family’s favorite recipes and I can’t blame them because the crunch of the chicken batter and the tenderness of the mashed potato waffles come together in a way that makes everyone close their eyes and savor the flavor. Seriously, you guys, when you cut through these chicken thighs, you can HEAR the crunch….after all, eating happens with more than just your mouth!
For us, this is a perfect weekend brunch recipe or a great way to make dinner fun. My Crispy Pan Fried Chicken Thighs with Mashed Potato Waffles always bring my entire family to the dinner table, and I know that when I serve it up, everyone will be more than happy with the crispy, crunchy, airy unmatched taste of this amazing dish.
Now it’s your turn! Whether you consider yourself a fried chicken pro or are looking to master the skill of making the crispiest fried chicken ever, add naturally gluten free Argo® Corn Starch to your grocery list today and then mix it in with your fried chicken batter to make the best, crispiest fried chicken you will ever taste! But don’t stop there! Just as Argo® Corn Starch makes fried chicken amazingly crispy and airy, it’s perfect for using in any number of dishes. It’s my secret ingredient that allows me to thicken sauces and soups, adjust textures of gravy and mashed potatoes and elevate my cooking and baking by serving as a binding agent, ensuring that when I’m in the kitchen, the possibilities are endless. So, the next time you get ready to cook, pull out the Argo® Corn Starch and think about how it can make your family’s dinner amazing in a whole new way.
To find more tips to help achieve the #CrispiestChicken, as well as more #CrispyCreations recipes, be sure to visit the Argo® Corn Starch website. Then tell me, have you ever used Argo® Corn Starch to make the crispiest fried chicken ever? What did you pair your chicken with?