Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 teaspoon (2.5ml) salt
  • 1 large egg
  • 1/4 cup (60ml) milk
  • Vegetable oil, for frying
  • 2 large russet potatoes, peeled and quartered (approximately 1.5 pounds/680g)
  • 1/2 cup (120ml) milk
  • 4 tablespoons (56g) unsalted butter
  • Salt and pepper to taste
  • 2 tablespoons (30ml) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • 1 1/2 cups (360ml) chicken broth
  • 1/2 teaspoon (2.5ml) onion powder
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and pepper to taste
  • 1 cup (150g) canned sweet corn, drained
  • 1 cup (115g) shredded cheddar cheese

Instructions:

  1. Combine flour, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
  2. Whisk egg and milk in another bowl.
  3. Dredge chicken pieces in flour mixture, then egg mixture, then back in flour mixture, ensuring they are fully coated.
  4. Heat oil in a skillet or deep fryer to 350°F (175°C).
  5. Fry chicken in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes per batch.
  6. Remove chicken with a slotted spoon and drain on paper towels.
  7. Boil potatoes until tender.
  8. Drain potatoes and return them to the saucepan.
  9. Mash potatoes with milk and butter until smooth. Season with salt and pepper.
  10. Melt butter in a saucepan over medium heat.
  11. Whisk in flour and cook for 1 minute (roux).
  12. Gradually whisk in chicken broth until smooth.
  13. Add onion powder and garlic powder. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper.
  14. Divide mashed potatoes between two bowls.
  15. Top with corn, fried chicken, gravy, and shredded cheddar cheese.
  16. Serve immediately.