Loaded Mashed Potato Bowl with Fried Chicken
Loaded Mashed Potato Bowl with Fried Chicken
Ingredients
For the Mashed Potatoes
- 4 potatoes, medium, scrubbed and diced (skin on)
- 4 garlic cloves, peeled
- 4 tablespoons butter
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Fried Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
- 1 teaspoon black pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon paprika
- 2 tablespoons yellow mustard
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sazón seasoning packet, red
- 4 cups vegetable oil, for deep frying, or as needed
For Assembly and Toppings
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups cooked corn kernels
- 1 cup prepared gravy, warmed, or as needed
- 2 tablespoons hot sauce, or to taste
- 4 biscuits, warm
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the bite-sized chicken pieces with 1 teaspoon black pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon paprika, 2 tablespoons yellow mustard, and 1/2 cup milk. Mix thoroughly to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 10 min
- 2
While the chicken marinates, prepare the mashed potatoes: Place the diced potatoes and peeled garlic cloves in a large pot. Add enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 25 min
- 3
Drain the cooked potatoes and garlic well. Return them to the pot or transfer to a large mixing bowl. Add the butter, heavy whipping cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher or an electric mixer until smooth and creamy. Taste and adjust seasoning as needed. Keep warm.
⏱️ 10 min
- 4
Prepare the chicken breading: In a shallow dish or large resealable plastic bag, combine 2 cups all-purpose flour, 1 teaspoon black pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the red sazón seasoning packet. Mix well.
⏱️ 5 min
- 5
Set up your dredging station: Have a small bowl of water next to your seasoned flour. Take each marinated chicken piece, dip it briefly in the water, then transfer it to the seasoned flour mixture. Toss and press the flour onto the chicken to ensure it is thoroughly coated. Place breaded chicken on a clean plate or baking sheet.
⏱️ 15 min
- 6
Heat the oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour about 4 cups of vegetable oil (or enough to submerge the chicken pieces). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 7
Fry the chicken: Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Use tongs or a slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 8
Assemble the bowls: In each serving bowl, place a generous base layer of the creamy mashed potatoes. Sprinkle about 1/4 cup of shredded cheddar cheese over the potatoes. Add about 1/4 cup of cooked corn kernels on top of the cheese.
⏱️ 5 min
- 9
Top with chicken and finish: Arrange a portion of the freshly fried chicken pieces over the corn. Drizzle generously with warm gravy and a few dashes of hot sauce, to taste. Serve immediately with a warm biscuit on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Mashed Potato Bowl with Fried Chicken
Ingredients
For the Mashed Potatoes
- 4 potatoes, medium, scrubbed and diced (skin on)
- 4 garlic cloves, peeled
- 4 tablespoons butter
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Fried Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
- 1 teaspoon black pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon paprika
- 2 tablespoons yellow mustard
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sazón seasoning packet, red
- 4 cups vegetable oil, for deep frying, or as needed
For Assembly and Toppings
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups cooked corn kernels
- 1 cup prepared gravy, warmed, or as needed
- 2 tablespoons hot sauce, or to taste
- 4 biscuits, warm
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the bite-sized chicken pieces with 1 teaspoon black pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon paprika, 2 tablespoons yellow mustard, and 1/2 cup milk. Mix thoroughly to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 10 min - 2
While the chicken marinates, prepare the mashed potatoes: Place the diced potatoes and peeled garlic cloves in a large pot. Add enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 25 min - 3
Drain the cooked potatoes and garlic well. Return them to the pot or transfer to a large mixing bowl. Add the butter, heavy whipping cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher or an electric mixer until smooth and creamy. Taste and adjust seasoning as needed. Keep warm.
⏱️ 10 min - 4
Prepare the chicken breading: In a shallow dish or large resealable plastic bag, combine 2 cups all-purpose flour, 1 teaspoon black pepper, 1 teaspoon chicken bouillon powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the red sazón seasoning packet. Mix well.
⏱️ 5 min - 5
Set up your dredging station: Have a small bowl of water next to your seasoned flour. Take each marinated chicken piece, dip it briefly in the water, then transfer it to the seasoned flour mixture. Toss and press the flour onto the chicken to ensure it is thoroughly coated. Place breaded chicken on a clean plate or baking sheet.
⏱️ 15 min - 6
Heat the oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour about 4 cups of vegetable oil (or enough to submerge the chicken pieces). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 7
Fry the chicken: Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Use tongs or a slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 8
Assemble the bowls: In each serving bowl, place a generous base layer of the creamy mashed potatoes. Sprinkle about 1/4 cup of shredded cheddar cheese over the potatoes. Add about 1/4 cup of cooked corn kernels on top of the cheese.
⏱️ 5 min - 9
Top with chicken and finish: Arrange a portion of the freshly fried chicken pieces over the corn. Drizzle generously with warm gravy and a few dashes of hot sauce, to taste. Serve immediately with a warm biscuit on the side.
⏱️ 5 min