Ingredients
Scale
- 2 cups bite-sized chicken pieces (boneless, skinless thighs recommended)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 4 medium Yukon Gold potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1 cup sweet corn kernels
- 2 cups chicken stock
- 2 tablespoons butter (for gravy)
- 2 tablespoons flour (for gravy)
- 1 cup shredded cheddar cheese
Instructions
- Cut and season the chicken, then dredge in flour mixture.
- Fry chicken in hot oil until golden and cooked through; drain on paper towels.
- Boil and mash potatoes with butter, milk, and a pinch of salt until smooth.
- Prepare gravy by melting butter, adding flour to form a roux, then slowly whisk in stock until thickened.
- Cook corn until tender.
- Assemble bowl: mashed potatoes first, then gravy, corn, fried chicken, and cheese on top.
- Melt cheese in oven or microwave until bubbly.
- Serve immediately and enjoy.
Notes
- Double-dip chicken for extra crunch.
- Mix cheddar with mozzarella for creamier melt.
- Use fresh or frozen corn; avoid canned for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying and baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg