Ingredients:

For the Fried Chicken:
1 lb chicken thighs or drumsticks, skin-on and bone-in
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup buttermilk
Vegetable oil, for frying
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup milk (or more as needed)
4 tbsp unsalted butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh chives (for garnish, optional)

Instructions:

Prepare the Mashed Potatoes:
Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot.
In a small saucepan, heat the milk, butter, and minced garlic until melted.
Mash the potatoes and stir in the milk mixture until smooth and creamy.
Season with salt and pepper to taste. Keep warm until ready to serve.
Prepare the Fried Chicken:
In a large bowl, combine the flour, paprika, garlic powder, onion powder, thyme, salt, and pepper.
Dip each piece of chicken into the buttermilk, then dredge in the flour mixture, coating evenly.
Fry the Chicken:
Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C).
Fry the chicken pieces in batches, ensuring not to overcrowd the skillet, for 8-10 minutes per side, or until golden brown and cooked through.
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Drain the fried chicken on paper towels to remove excess oil.
Serve:
Plate the mashed potatoes and top with the crispy fried chicken.
Garnish with fresh chives, if desired.