Fried Chicken with Aussie Truffle Mash Recipe – Australian Special
Enjoy a dish that bridges the gap between rustic comfort and gourmet flair: crispy fried chicken served alongside creamy truffle mash, infused with earthy truffle oil and silky mash for a luxury twist. This recipe elevates classic comfort food by pairing that golden, juicy chicken with one of the most indulgent side dishes. Whether it’s for a cozy family dinner or impressing guests, this meal delivers layers of texture, flavour, and satisfaction in every bite.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
For the Fried Chicken:
- 4 chicken thighs, bone-in, skin-on
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Aussie Truffle Mash:
- 1 kg (about 2.2 lbs) potatoes, peeled and cubed
- 50g (about 1.7 oz) unsalted butter
- 1/2 cup milk or cream
- 1 tablespoon truffle oil
- Salt and black pepper, to taste
- Fresh chives, chopped (for garnish, optional)
How to make Fried Chicken with Aussie Truffle Mash:
Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using).
Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Coating: In a separate large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off.
Dredge each piece in the seasoned flour mixture, pressing gently to ensure the coating adheres well. For extra crunch, you can double-dip the chicken by dipping it back in the buttermilk and then in the flour mixture again.
Fry the Chicken: Heat vegetable oil in a deep skillet or frying pan to about 180°C (350°F). You need enough oil to cover about halfway up the chicken pieces.
Carefully add the chicken to the hot oil, being cautious not to overcrowd the pan. Fry the chicken for about 10-12 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the coating is crispy and golden brown.
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Prepare the Aussie Truffle Mash: While the chicken is frying, place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash the potatoes until smooth.
Stir in the butter, milk or cream, and truffle oil until fully combined and creamy. Season with salt and black pepper to taste.
Keep warm until ready to serve. Garnish with chopped fresh chives if desired.
Serve: Arrange the fried chicken on plates alongside a generous serving of truffle mash.
Optionally, garnish with additional truffle oil or fresh herbs.
Recipe Notes:
Marinating Duration: Marinate the chicken in buttermilk (with hot sauce if using) for at least 2 hours; overnight gives best flavor and tenderness.
Oil Temperature Control: Maintain frying oil around 180 °C (350 °F). Too cool and the coating absorbs oil; too hot and the crust burns before the inside cooks.
Mash Creaminess: Use high-fat dairy (butter, cream or milk) and mash well to achieve a smooth, velvety texture. Adjust liquid to suit your preferred consistency.
Truffle Oil Quality: A good-quality truffle oil makes a big difference. Use sparingly—its aroma is strong—so the truffle flavour balances without overwhelming the dish.
Serve Immediately: To preserve crispiness of the chicken and warmth of the mash, serve right away. If needed, keep chicken in a warm oven until plating.
