Fried Chicken

1. Marinate chicken breasts in the buttermilk marinade for 1-2 hours or overnight.
2. Remove chicken from the marinade and let sit at room temperature for 25-30 minutes before breading.
3. Prepare the breading station:
   • Mix 2 cups flour, 1 tsp salt, pepper, paprika, garlic powder, and cayenne pepper.
   • Add breadcrumbs for extra crunch.
   • Whisk 2 large eggs in a separate bowl.
4. Coat chicken in seasoned flour, dip in eggs, and press into breadcrumbs, ensuring even coverage.
5. Heat oil in a pan to 350°F (175°C). Fry chicken for 12-18 minutes until golden and cooked through (internal temperature: 165°F).
6. Drain on a wire rack.

Mashed Potatoes

1. Peel and chop potatoes. Boil in salted water until tender (about 15-20 minutes).
2. Drain and mash using a potato ricer for a smooth texture.
3. Mix in melted butter, warm milk, and heavy cream. Adjust seasoning with salt and pepper.

Gravy

1. Heat chicken frying oil in a saucepan over medium heat.
2. Add flour, stirring constantly, to make a roux. Cook until golden (2-3 minutes).
3. Gradually whisk in milk, avoiding lumps.
4. Simmer for 5-7 minutes until thickened. Season with salt and pepper.