Directions:
1. In a large bowl, marinate chicken pieces in buttermilk for at least 1 hour (or overnight for best results).
2. In another bowl, mix flour, paprika, garlic powder, salt, and pepper.
3. Heat oil in a deep fryer or large pot to 375°F (190°C).
4. Remove chicken from buttermilk and dredge in the flour mixture until well coated.
5. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.
6. For the mashed potatoes, boil potatoes in salted water until tender, about 20 minutes. Drain.
7. Mash potatoes with milk and butter until smooth. Season with salt and pepper.
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