Farmhouse Fried Chicken with mashed potatoes, green onion gravy, and corn

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 8 fl. oz. Heavy Whipping Cream
  • 14 oz. Yukon Potatoes
  • 0.9 oz. Butter
  • 2 Green Onions
  • 2 Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • 4 fl. oz. Egg Whites
  • 3/4 cups Chicken Breading
  • 8 oz. Frozen Corn Kernels

Directions

  1. Set aside half the cream to use for gravy later. Cut potatoes into 1” dice. Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork tender, 15-18 minutes. Strain potatoes, return to pot, and add half the butter (reserve remaining for corn) and half the remaining cream. Using a potato masher or fork, mash, adding cream 1 Tbsp. at a time, until desired consistency is reached (any remaining cream can be used for gravy). Season with ½ tsp. salt. Cover and set aside. While potatoes cook, prepare ingredients.

  2. Trim and thinly slice green onions on an angle. Rinse chicken, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat canola oil to 350 degrees in a medium pan over medium heat. Combine egg whites and 1 tsp. salt in a medium mixing bowl. Place chicken breading in another medium mixing bowl. Dip chicken in egg white mixture, then in chicken breading. Shake off any excess and place on a plate.

  3. Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat. Lay chicken away from you in hot canola oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Transfer to towel-lined plate. Rest chicken at least 5 minutes.

  4. Place a small pot over medium heat. Add corn and remaining butter to hot pot. Cook until warmed through, 4-5 minutes. Season to taste with ½ tsp. salt and a pinch of pepper. Remove to a plate and wipe pot clean.

  5. Return small pot used to cook corn to medium heat with 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and cook 1-2 minutes. Add remaining heavy cream and bring to a simmer. Cook until gravy thickens enough to coat the back of a spoon, 3-5 minutes. Season with ¼ tsp. salt and ¼ tsp. pepper.

  6. Place a serving of mashed potatoes and corn on a plate. Spoon gravy onto plate and place fried chicken in gravy. Garnish with reserved green onions.

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