Description
Crispy Chicken with Mashed Potatoes and Gravy
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko works well)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
Vegetable oil for frying
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
1/2 cup milk (or cream)
3 tablespoons butter
Salt and pepper, to taste
For the Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken or beef stock
1/2 teaspoon onion powder
Salt and pepper, to taste
Optional Garnish:
Fresh chives, chopped
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Instructions:
1. Prepare the Chicken:
Pound the chicken breasts to an even thickness using a meat mallet.
Season with garlic powder, paprika, salt, and black pepper.
Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat vegetable oil in a skillet over medium heat. Fry the chicken for 3-4 minutes per side or until golden brown and fully cooked (internal temperature of 165°F/74°C).
Place on paper towels to drain excess oil.
2. Make the Mashed Potatoes:
Boil the potatoes in salted water until tender, about 15 minutes.
Drain and mash the potatoes with milk, butter, salt, and pepper. Adjust consistency with additional milk if needed.
3. Prepare the Gravy:
In a saucepan, melt butter over medium heat.
Add flour and whisk until smooth, cooking for 1-2 minutes.
Gradually add stock while whisking to prevent lumps. Add onion powder, salt, and pepper.
Simmer for 5 minutes or until thickened.
4. Assemble:
Serve the crispy chicken on a bed of mashed potatoes.
Drizzle the gravy over the chicken and potatoes.
Garnish with fresh chives for extra flavor and presentation.