Marinate the Chicken:
In a large bowl, whisk together buttermilk, salt, pepper, and paprika.
Add the chicken pieces, making sure they are fully submerged.
Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Mashed Potatoes:
Boil the potatoes in salted water until tender, about 15-20 minutes.
Drain and return to the pot.
Add milk and butter, and mash until smooth and creamy.
Season with salt and pepper to taste.
Keep warm.
Fry the Chicken:
Heat oil in a deep fryer or large pot to 350°F (175°C).
Mix flour with garlic powder in a shallow dish.
Remove chicken from buttermilk, allowing excess to drip off.
Dredge chicken in the flour mixture, coating thoroughly.
Fry in batches until golden brown and cooked through, about 15 minutes per batch.
Drain on paper towels.
Assemble and Serve:
Serve the fried chicken hot with the mashed potatoes on the side.
Sprinkle chopped chives over the mashed potatoes for garnish.
Serving Size: 4 servings
Prep Time: 30 minutes (plus marinating)
Cook Time: 45 minutes
Calories: Approx. 900 per serving
