Description
Fried Chicken with Mashed Potatoes, Gravy, Bacon, and Green Onions
Ingredients:
For the Fried Chicken:
1 lb chicken tenders
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Vegetable oil for frying
For the Mashed Potatoes:
4 medium potatoes, peeled and diced
1/4 cup butter
1/2 cup milk
Salt and pepper, to taste
For the Gravy:
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
Salt and pepper, to taste
1 tsp garlic powder
For the Toppings:
2 tbsp cooked bacon, crumbled
1/4 cup green onions, chopped
Instructions:
Prepare the Fried Chicken:
Heat oil in a large skillet over medium-high heat.
In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Coat the chicken tenders in the flour mixture.
Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through.
Make the Mashed Potatoes:
Boil peeled and diced potatoes in salted water for 15-20 minutes until tender.
Drain and mash with butter, milk, salt, and pepper.
Set aside.
Make the Gravy:
In a saucepan, melt butter over medium heat.
Stir in flour and cook for 2 minutes to form a roux.
Gradually whisk in chicken broth, garlic powder, salt, and pepper.
Simmer for 3-5 minutes until the gravy thickens.
Assemble the Dish:
Serve the mashed potatoes as a base.
Place the fried chicken tenders on top of the potatoes.
Pour the gravy over the chicken and potatoes.
Top with crumbled bacon and chopped green onions.
Serve this indulgent meal for a delicious comfort food experience! With crispy fried chicken, creamy mashed potatoes, savory gravy, crispy bacon, and fresh green onions, it’s sure to be a hit!
Enjoy!
Step-by-Step Guide
Begin by organizing your ingredients into three stations: chicken, potatoes, and gravy. For the chicken, ensure your oil reaches 350°F before frying. Dredge each tender thoroughly, shaking off excess flour. Fry in batches to avoid overcrowding, which lowers oil temperature and leads to soggy chicken. While the chicken rests on a wire rack, start boiling your potatoes. For the smoothest mashed potatoes, use a ricer or food mill. Prepare the gravy in the same skillet used for chicken for extra flavor, scraping up any browned bits. Finally, assemble while all components are hot.
Serving Suggestions
This hearty dish is a complete meal on its own. For a lighter accompaniment, serve with a simple side salad with a tangy vinaigrette to cut through the richness. Steamed green beans, roasted carrots, or buttered corn also pair beautifully. For a casual gathering, serve the components family-style, allowing everyone to build their own plate. A cold beer or iced tea perfectly complements the savory, crispy flavors.
How-to Summary
This indulgent comfort dish is built in four key stages: 1) Season and fry chicken tenders until golden and cooked through. 2) Boil and mash potatoes with butter and milk until creamy. 3) Create a simple gravy by making a roux with butter and flour, then whisking in chicken broth. 4) Assemble by layering mashed potatoes, fried chicken, and gravy, then topping with crispy bacon and fresh green onions.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of tenders?
Yes. Pound breasts to an even 1/2-inch thickness and adjust frying time to 5-7 minutes per side, ensuring the internal temperature reaches 165°F.
How can I make the gravy ahead of time?
The gravy can be made 1-2 days in advance. Store it in an airtight container in the fridge. Reheat gently in a saucepan, adding a splash of broth or milk to loosen it if it becomes too thick.
What’s the secret to extra crispy fried chicken?
Double-dredging is key. Dip the floured chicken in buttermilk or a beaten egg, then coat it in the seasoned flour a second time before frying. Also, ensure your oil is at the correct temperature.
My gravy turned out lumpy. How can I fix it?
Strain the gravy through a fine-mesh sieve to remove lumps. Alternatively, use an immersion blender to smooth it out. To prevent lumps, always whisk constantly when adding the broth to the roux.
Can I make this dish gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend for both the chicken dredge and the gravy roux. Ensure your chicken broth is certified gluten-free.
Common Mistakes to Avoid
- Adding cold milk or broth to a hot roux, which can cause immediate clumping.
- Frying chicken in oil that isn’t hot enough, resulting in greasy, pale chicken.
- Overworking the mashed potatoes, which releases too much starch and makes them gluey.
- Seasoning only at the end. Remember to salt the potato water and season the flour and gravy at each step.
- Letting the fried chicken steam on a plate. Drain on a wire rack to keep it crispy.
Conclusion
This fried chicken with mashed potatoes and gravy is the epitome of classic comfort food. While it involves coordinating several components, the process is straightforward and the result is deeply rewarding. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal that is sure to impress family and friends. The combination of textures and flavors—from the crispy chicken and bacon to the creamy potatoes and rich gravy—makes every bite a delight. Enjoy this hearty, satisfying dish for a special weekend dinner or any time you need a taste of home.