Prepare the chicken: Pour the buttermilk into a sizable bowl and set it aside near your cutting board. As you carve the chicken, place each piece into the buttermilk. Using a sharp knife, trim off and discard the wing tips or save them for stock. Detach the wings from the chicken. Separate the thigh and leg from the body and split this section into three parts by dividing the drumstick and halving the thigh. Repeat this process with the other thigh and leg. Using kitchen shears, remove the rear and backbone. Press down on the bird to break the breastbone, then cut the breasts into four pieces.

Season the buttermilk and chicken mixture with a generous pinch of salt, the smoked paprika, and the Tabasco sauce. Mix well to coat the chicken evenly. The chicken can be cooked immediately or marinated overnight for enhanced flavor. Pour oil into a large skillet to a depth of ¾ inch (2 cm) and heat it over medium-high heat.

For the mashed potatoes: Peel the potatoes and chop them into large chunks. Place them into a large pot of simmering salted water. Cook at a low simmer until they become tender, about 35-45 minutes. Avoid boiling.

In a sturdy paper bag, combine the cornmeal, flour, ½ tablespoon (9g) salt, and a generous amount of freshly ground black pepper. Lift the chicken pieces from the buttermilk marinade (keeping the marinade) and place them in the paper bag. Shake the bag thoroughly to coat the chicken.

Whisk the eggs into the reserved marinade. Return the floured chicken pieces to the marinade and stir to coat them again. In batches, move the chicken pieces back to the paper bag and shake to coat with the flour mixture once more.

Starting with the largest pieces, carefully place the chicken into the hot oil and fry until fully cooked and golden brown, about 18-20 minutes, turning every 5 minutes. Depending on your skillet size, you might need to fry in batches. Adjust the heat to maintain a constant temperature. Once cooked, transfer the chicken to a plate lined with paper towels and season with salt. Serve the chicken hot or at room temperature. To reheat, place the cold chicken on a tray and heat in a 300°F oven for about 20 minutes to crisp up the skin.

Drain the potatoes, keeping 1 cup (240ml) of the cooking liquid in the pot. Return the potatoes to the pot, add the heavy cream and butter, and bring to a simmer over medium-high heat. Mash the potatoes to your desired consistency using a traditional potato masher.

Arrange the mashed potatoes on a rimmed platter and serve alongside the fried chicken. Enjoy!