Fried Chicken with Aussie Truffle Mash Recipe – Australian Special
Fried Chicken with Aussie Truffle Mash combines the classic comfort of crispy, golden fried chicken with the luxurious twist of truffle-infused mashed potatoes. This dish balances indulgence and sophistication, making it perfect for a special meal or an elegant twist on a beloved favorite. The fried chicken is crispy on the outside and juicy on the inside, while the truffle mash offers a rich, earthy flavor that elevates this classic comfort food.
- 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 Time: Allowing the chicken to marinate overnight will enhance the flavor and tenderness. If short on time, marinate for at least 2 hours.
Truffle Oil: Use a high-quality truffle oil for the best flavor. If truffle oil is unavailable, you can substitute with a small amount of finely grated truffle if in season.
Oil Temperature: Maintaining the right oil temperature is crucial for crispy chicken. If the oil is too cool, the chicken will be greasy; too hot, and the coating may burn before the chicken is cooked through.
Mashed Potato Variations: Feel free to adjust the consistency of the mash by adding more milk or cream. For extra richness, you can also incorporate some grated cheese.
