Crispy Chicken and Mashed Potato Bowl (Restaurant Copycat)

⏱️ 55 minutes (plus marinating)👥 4 servings❤️ Taste: 10/10
Crispy Chicken and Mashed Potato Bowl (Restaurant Copycat)

Nutrition Facts

Calories
920
Protein
52g
Carbs
78g
Fiber
5g

Health Benefits

Gut Health4/10
Anti-Inflammatory4/10
Blood Sugar Control4/10

Ingredients

  • •For the Crispy Chicken:
  • •- 4 boneless, skinless chicken breasts (about 6 oz each)
  • •- 2 cups buttermilk
  • •- 2 cups all-purpose flour
  • •- 1 cup panko breadcrumbs
  • •- 2 teaspoons garlic powder
  • •- 2 teaspoons onion powder
  • •- 1 teaspoon smoked paprika
  • •- 1 teaspoon freshly cracked black pepper
  • •- 1 teaspoon fine sea salt
  • •- 1/2 teaspoon cayenne pepper
  • •- Vegetable oil for frying (about 4 cups)
  • •For the Mashed Potatoes:
  • •- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • •- 1/2 cup whole milk, warmed
  • •- 6 tablespoons unsalted butter, room temperature
  • •- 1/2 cup sour cream
  • •- 1 teaspoon kosher salt
  • •- 1/2 teaspoon white pepper
  • •For the Gravy:
  • •- 3 tablespoons unsalted butter
  • •- 3 tablespoons all-purpose flour
  • •- 2 cups chicken stock
  • •- 1/2 cup heavy cream
  • •- 1/2 teaspoon freshly ground black pepper
  • •- Salt to taste
  • •For Garnish:
  • •- 2 tablespoons fresh parsley, finely chopped
  • •- 1 cup sweet corn kernels, warmed

Instructions

  1. 1For the Chicken:
  2. 2Place chicken breasts in a large bowl and cover completely with buttermilk. Refrigerate for at least 2 hours or overnight for maximum tenderness.
  3. 3Combine flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne in a shallow dish. Mix thoroughly until evenly distributed.
  4. 4Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to create a thick coating on all sides.
  5. 5Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F. Use a thermometer for accuracy.
  6. 6Carefully lower 2 chicken breasts into the hot oil. Fry until deep golden brown and cooked through, about 6-7 minutes per side. Internal temperature should reach 165°F.
  7. 7Transfer fried chicken to a wire rack set over a baking sheet. Keep warm in a 200°F oven while preparing remaining pieces.
  8. 8For the Mashed Potatoes:
  9. 9Place potato chunks in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt.
  10. 10Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 15-18 minutes.
  11. 11Drain potatoes completely and return to the hot pot. Let steam for 2 minutes to remove excess moisture.
  12. 12Mash potatoes using a potato masher or ricer until smooth with no lumps remaining.
  13. 13Fold in warmed milk, butter, and sour cream until creamy and fluffy. Season with salt and white pepper. Adjust consistency with additional milk if needed.
  14. 14For the Gravy:
  15. 15Melt butter in a medium saucepan over medium heat until bubbling.
  16. 16Whisk in flour and cook, stirring constantly, until mixture turns light golden, about 2-3 minutes.
  17. 17Gradually pour in chicken stock while whisking continuously to prevent lumps from forming.
  18. 18Bring to a gentle simmer and cook until thickened to coat the back of a spoon, about 5-6 minutes.
  19. 19Stir in heavy cream and black pepper. Taste and adjust salt as needed. Keep warm over low heat.
  20. 20To Assemble:
  21. 21Spoon a generous portion of creamy mashed potatoes into each serving bowl, creating a well in the center.
  22. 22Slice each crispy chicken breast diagonally into thick strips. Arrange on top of the mashed potatoes.
  23. 23Ladle hot gravy generously over the chicken and potatoes, allowing it to pool around the base.
  24. 24Scatter warmed corn kernels around the bowl. Finish with a sprinkle of fresh chopped parsley for color.