Crispy Chicken Fried Chicken Breasts with Homemade Southern Style Creamed Corn, Mashed Potatoes, and Sautéed Green Beans
Crispy Chicken Fried Chicken Breasts with Homemade Southern Style Creamed Corn, Mashed Potatoes, and Sautéed Green Beans
Ingredients
For the Crispy Chicken Fried Chicken Breasts
- 2 chicken breasts, butterflied and pounded to 1/2-inch thickness
- 1 1/2 cups buttermilk, divided
- 1 large egg
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons hot sauce
- 3 cups vegetable oil, for shallow frying
For the Homemade Southern Style Creamed Corn
- 2 cups frozen corn
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup heavy cream, warmed
- 1 teaspoon garlic paste
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Sautéed Green Beans
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil, or unsalted butter
- 1/4 cup yellow onion, diced
- 2 cloves garlic, minced, or 1/2 teaspoon garlic paste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish (Optional)
- 1/2 cup white gravy, warmed, for serving
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Prepare the chicken for marination: Butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open them like a book and place between two sheets of plastic wrap. Pound with a meat mallet until they are about 1/2-inch thick.
⏱️ 10 min
- 2
In a shallow dish, whisk together 1 cup of buttermilk, the large egg, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Add the pounded chicken breasts, ensuring they are fully submerged. Cover and refrigerate to marinate for at least 1 hour, or up to 2 hours for best flavor.
⏱️ 5 min
- 3
While the chicken marinates, prepare the dry dredge: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper. Season with an additional 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 4
Prepare the wet dredge: In a separate shallow bowl, combine the remaining 1/2 cup of buttermilk and the hot sauce. Whisk until well combined.
⏱️ 2 min
- 5
Dredge the chicken: Remove one chicken breast from the buttermilk marinade, allowing excess to drip off. Place it into the dry flour mixture, pressing firmly to coat completely. Shake off any excess flour. Dip the floured chicken into the buttermilk and hot sauce mixture, letting excess drip off. Finally, return the chicken to the dry flour mixture for a second coating, pressing firmly again to ensure a thick, even crust. Place the dredged chicken on a wire rack set over a baking sheet and repeat with the second chicken breast. Let the chicken rest for 10 minutes while you prepare the oil.
⏱️ 10 min
- 6
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small pinch of flour should sizzle immediately when dropped into the oil.
⏱️ 10 min•🌡️ 350
- 7
Fry the chicken: Carefully place one chicken breast into the hot oil. Fry for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Adjust heat as necessary to prevent burning while ensuring it cooks evenly. Remove the chicken to a clean wire rack set over a baking sheet to drain excess oil. Repeat with the second chicken breast.
⏱️ 12 min•🌡️ 350
- 8
Prepare the Mashed Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 9
Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry them out slightly. Remove from heat. Add the warmed heavy cream, garlic paste, and unsalted butter. Mash with a potato masher or fork until smooth and creamy. Season with kosher salt and black pepper to taste. Keep warm.
⏱️ 10 min
- 10
Prepare the Creamed Corn: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the frozen corn and cook, stirring occasionally, for 4 minutes.
⏱️ 5 min
- 11
Sprinkle the all-purpose flour over the corn and stir well to coat. Cook for 1 minute, stirring constantly. Gradually whisk in the heavy cream and whole milk. Add the granulated sugar, kosher salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the mixture thickens to a creamy consistency, about 5-7 minutes. Taste and adjust seasoning as needed. Keep warm.
⏱️ 10 min
- 12
Prepare the Sautéed Green Beans: In a large skillet, heat 1 tablespoon of olive oil or unsalted butter over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 5 min
- 13
Add the minced garlic (or garlic paste) and cook for 1 minute until fragrant. Add the trimmed green beans, kosher salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp and still vibrant green. Do not overcook. Keep warm.
⏱️ 8 min
- 14
To plate: Place a generous mound of mashed potatoes on each plate. Spoon the creamed corn over the mashed potatoes. Arrange the sautéed green beans next to the mashed potatoes and corn. Place a crispy chicken fried chicken breast on top of the green beans. Drizzle with warm white gravy, if desired, and garnish with chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Fried Chicken Breasts with Homemade Southern Style Creamed Corn, Mashed Potatoes, and Sautéed Green Beans
For the Crispy Chicken Fried Chicken Breasts
- 2 chicken breasts, butterflied and pounded to 1/2-inch thickness
- 1 1/2 cups buttermilk, divided
- 1 large egg
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons hot sauce
- 3 cups vegetable oil, for shallow frying
For the Homemade Southern Style Creamed Corn
- 2 cups frozen corn
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup heavy cream, warmed
- 1 teaspoon garlic paste
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Sautéed Green Beans
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil, or unsalted butter
- 1/4 cup yellow onion, diced
- 2 cloves garlic, minced, or 1/2 teaspoon garlic paste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish (Optional)
- 1/2 cup white gravy, warmed, for serving
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Prepare the chicken for marination: Butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open them like a book and place between two sheets of plastic wrap. Pound with a meat mallet until they are about 1/2-inch thick.
⏱️ 10 min - 2
In a shallow dish, whisk together 1 cup of buttermilk, the large egg, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Add the pounded chicken breasts, ensuring they are fully submerged. Cover and refrigerate to marinate for at least 1 hour, or up to 2 hours for best flavor.
⏱️ 5 min - 3
While the chicken marinates, prepare the dry dredge: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and cayenne pepper. Season with an additional 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 4
Prepare the wet dredge: In a separate shallow bowl, combine the remaining 1/2 cup of buttermilk and the hot sauce. Whisk until well combined.
⏱️ 2 min - 5
Dredge the chicken: Remove one chicken breast from the buttermilk marinade, allowing excess to drip off. Place it into the dry flour mixture, pressing firmly to coat completely. Shake off any excess flour. Dip the floured chicken into the buttermilk and hot sauce mixture, letting excess drip off. Finally, return the chicken to the dry flour mixture for a second coating, pressing firmly again to ensure a thick, even crust. Place the dredged chicken on a wire rack set over a baking sheet and repeat with the second chicken breast. Let the chicken rest for 10 minutes while you prepare the oil.
⏱️ 10 min - 6
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small pinch of flour should sizzle immediately when dropped into the oil.
⏱️ 10 min•🌡️ 350 - 7
Fry the chicken: Carefully place one chicken breast into the hot oil. Fry for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Adjust heat as necessary to prevent burning while ensuring it cooks evenly. Remove the chicken to a clean wire rack set over a baking sheet to drain excess oil. Repeat with the second chicken breast.
⏱️ 12 min•🌡️ 350 - 8
Prepare the Mashed Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 9
Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry them out slightly. Remove from heat. Add the warmed heavy cream, garlic paste, and unsalted butter. Mash with a potato masher or fork until smooth and creamy. Season with kosher salt and black pepper to taste. Keep warm.
⏱️ 10 min - 10
Prepare the Creamed Corn: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the frozen corn and cook, stirring occasionally, for 4 minutes.
⏱️ 5 min - 11
Sprinkle the all-purpose flour over the corn and stir well to coat. Cook for 1 minute, stirring constantly. Gradually whisk in the heavy cream and whole milk. Add the granulated sugar, kosher salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the mixture thickens to a creamy consistency, about 5-7 minutes. Taste and adjust seasoning as needed. Keep warm.
⏱️ 10 min - 12
Prepare the Sautéed Green Beans: In a large skillet, heat 1 tablespoon of olive oil or unsalted butter over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 5 min - 13
Add the minced garlic (or garlic paste) and cook for 1 minute until fragrant. Add the trimmed green beans, kosher salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp and still vibrant green. Do not overcook. Keep warm.
⏱️ 8 min - 14
To plate: Place a generous mound of mashed potatoes on each plate. Spoon the creamed corn over the mashed potatoes. Arrange the sautéed green beans next to the mashed potatoes and corn. Place a crispy chicken fried chicken breast on top of the green beans. Drizzle with warm white gravy, if desired, and garnish with chopped fresh parsley.
⏱️ 5 min