Growing up, we rarely went out to fast food restaurants. My parents made a point to make sure we were eating a homemade meal at the dinner table every night. It wasn’t until college where I really delved into the fast food world. Chipotle and Popeye’s were within walking distance of our campus – very dangerous.
Fatima, then opened my eyes up to KFC and their mashed potato bowl. While I only had it once, I thought it was the best thing and wanted to make it again. Years later, here we are.
Fatima has a kick ass fried chicken recipe and that’s what we used to make the chicken. In the recipe below, we broke out each topping. These can all be done at the same time, save the gravy and the corn for the end since they won’t take too long. Start the boiling water for the potatoes when you heat the oil.
Homemade Mashed Potato Bowl
- 1 lb of chicken breast, cubed
- 4 tbsp. of flour
- Half a column of saltine crackers
- 1 egg
- 2 cups of vegetable oil (or enough to fill your cast iron skillet half-way)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 4 small red potatoes
- 5 tbsp butter
- 2 tbsp of half and half
- 2 pinches each of salt, pepper, garlic powder, parsley
- 1 cup frozen corn
- 1 packet of Chicken gravy + 1 cup of water
- Shredded cheese (optional)
- In a cast iron skillet, heat oil on stove on medium high heat until 275 degrees.
- While oil is warming, crush the crackers in a bowl and mix in flour, salt, pepper, and paprika.
- Once the chicken is cubed, dry the cubes with a paper towel.
- In a separate bowl, beat the egg.
- Dip the chicken into the egg and then roll evenly into cracker mixture.
- Place cubes of chicken into the pan and cook for 10 minutes on one side. You’ll need to do this in parts as all the chicken may not fit in the skillet.
- Flip the cooking chicken over and fry for 10 minutes on the other side. Cook the chicken throughly, making sure it reaches 165 degrees on the inside.
- If your chicken needs longer to cook, turn the cubes every 2-3 minutes.
- After chicken is cooked, place on a paper towel-lined plate to absorb excess oil. Set aside.
- Fill a sauce pan 3/4 up with water, put on high heat and bring to a boil.
- Add your potatoes to the water and boil them until you can stick a fork through them – about 15 minutes.
- Remove hot potatoes from the water, lightly pat them dry, and add them to a mixing bowl.
- Add all the butter, salt, pepper, garlic powder, and parsley to the potatoes.
- Begin to whisk on a slow speed and gradually add half and half.
- Increase the speed to medium and which until potatoes are smooth.
- Add more butter, half and half, or seasonings as needed. Set aside.
Corn and Gravy:
- Add frozen corn to a small sauce pan and heat up.
- Prepare gravy according to the directions. This only took a few minutes.
- Add a few scoops of mashed potatoes to a bowl and spread out, creating a base.
- Spoon over some corn.
- Top with 3-4 pieces of chicken.
- Pour on the gravy.
- Top with shredded cheese (optional)