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.
Step-by-Step Guide
For perfect execution, follow this detailed sequence. Start by prepping all ingredients (mise en place). Begin boiling the potatoes for the mash first, as they take the longest. While they cook, pound and season your chicken breasts. Set up your breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs mixed with seasonings. Once the potatoes are draining, heat your oil for frying. Fry the chicken to golden perfection, then let it rest on a wire rack over a paper towel—this keeps it crisp. Finally, use the same skillet (with flavorful bits) to start your gravy while you finish mashing the potatoes.
Serving Suggestions
This classic comfort dish pairs beautifully with simple, bright sides to cut the richness. Consider steamed green beans, buttered corn, or a crisp garden salad with a tangy vinaigrette. For a heartier meal, add buttermilk biscuits or a warm dinner roll to soak up extra gravy. Presentation is key: use a shallow bowl to pool the mashed potatoes, place the chicken on top, and ladle the gravy over just the chicken to maintain its crispiness on one side.
How-to Summary
This dish involves three core components: crispy pan-fried chicken, creamy mashed potatoes, and a savory pan gravy. The chicken is pounded thin, breaded in a flour-egg-breadcrumb sequence, and pan-fried. Potatoes are boiled and mashed with dairy and butter. The gravy is a simple roux (butter and flour) whisked with stock and seasoned. Assemble by plating mashed potatoes, topping with chicken, and finishing with gravy.
Frequently Asked Questions
Can I bake the chicken instead of frying it? Yes. For a healthier version, place breaded chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until internal temperature reaches 165°F.
How can I make the mashed potatoes ahead of time? Prepare them completely, place in a heatproof bowl, and smooth the top. Add a splash of milk on the surface and cover tightly with plastic wrap to prevent a skin. Reheat gently in a microwave or over a double boiler, stirring in extra milk or butter as needed.
My gravy is too thin. How do I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering gravy and cook for 1-2 minutes until thickened.
What can I use instead of panko breadcrumbs? Regular breadcrumbs, crushed crackers, or even crushed cornflakes make excellent substitutes. Each will provide a slightly different texture.
How do I ensure my chicken stays juicy? Avoid overcooking. Use a meat thermometer and remove the chicken from the heat as soon as it hits 165°F (74°C). Letting it rest for 5 minutes before slicing allows juices to redistribute.
Common Mistakes to Avoid
- Skipping the pound: Uneven chicken leads to uneven cooking—some parts dry, others undercooked.
- Not seasoning every layer: Season the chicken, the flour, and the breadcrumbs for maximum flavor.
- Adding cold liquid to the roux: Use warm or room-temperature stock to help it incorporate smoothly and prevent lumps.
- Overworking the mashed potatoes: Mashing too vigorously releases starch, making them gluey. Mash just until smooth.
- Crowding the pan when frying: This lowers the oil temperature, resulting in soggy, greasy breading. Fry in batches.
Conclusion
Mastering this crispy chicken with mashed potatoes and gravy delivers the ultimate comfort meal. By breaking the process into three manageable components and paying attention to key techniques—like proper breading, maintaining oil temperature, and building a smooth gravy—you can create a restaurant-quality dish at home. Don’t forget the final garnish of fresh chives; it adds a pop of color and freshness that elevates the entire plate. This satisfying, classic combination is sure to become a regular in your dinner rotation.