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A full Sunday fried chicken dinner with juicy, golden chicken and all the fixings is a Southern family tradition. This high protein spread brings loved ones together around a table of comfort and love.
Marinate chicken pieces in buttermilk and 1 tsp salt for at least 3 hours (preferably overnight in the refrigerator).
In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, 1 tsp black pepper, and 1 tsp salt. In another bowl, whisk eggs.
Remove chicken from marinade and let excess drip off. Dip each piece in flour mixture, then egg, then back into flour, pressing to coat well.
Heat canola oil in a large cast-iron skillet over medium-high until oil reaches 350°F. Fry chicken in batches, turning every 5 minutes, for 18–22 minutes total until deep golden and internal temperature reaches 165°F. Drain on rack.
Meanwhile, boil peeled potatoes until fork-tender. Drain and mash with milk, butter, ¼ tsp salt, and ¼ tsp pepper. Taste and adjust seasoning.
Blanch green beans in boiling salted water for 3 minutes, then sauté briefly in a little butter and season with remaining salt and pepper.
Arrange the fried chicken, mashed potatoes, and green beans on a serving platter. Serve hot for a classic Sunday spread.
