Landon's Community Service Fried Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Crispy buttermilk-fried chicken thighs with a hint of smoked paprika, served with creamy mashed potatoes and seasonal greens for a comforting Southern meal. This southern-inspired chicken ready in about 70 minutes pairs buttermilk, all-purpose flour, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 lbs total) bone-in chicken thighs
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil
• 1 lb russet potatoes
• 2 tbsp unsalted butter
• 1/4 cup whole milk
• 2 sprigs fresh thyme
• 2 cups chopped kale

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then place in a bowl and pour 1/2 cup buttermilk over them; marinate for at least 30 minutes at room temperature.
2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; mix well.
3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated, pressing gently to adhere.
4. Step 4: Heat 2 cups vegetable oil in a heavy skillet over medium-high heat until shimmering (350°F on a thermometer), then carefully add chicken in a single layer without crowding; fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.
5. Step 5: While chicken fries, boil 1 lb peeled russet potatoes in salted water for 15-20 minutes until fork-tender; drain and return to pot.
6. Step 6: Add 2 tbsp unsalted butter and 1/4 cup whole milk to potatoes, then mash until smooth; stir in 2 chopped fresh thyme sprigs.
7. Step 7: In a separate pan, sauté 2 cups chopped kale in 1 tbsp oil over medium heat for 5-7 minutes until wilted and tender, adding a pinch of salt.
8. Step 8: Serve fried chicken with mashed potatoes and sautéed kale on the side.