Cajun Fried Chicken Mashed Potato Bowl
Cajun fried chicken breast tenders over mashed potatoes with buttered corn and country gravy and garnished with fresh parsley.
This Cajun fried chicken mashed potato bowl is a deliciously comforting meal with bold flavors. The chicken breasts are seasoned with Cajun spices and coated in a crispy panko crust, then fried until golden brown and juicy. The creamy mashed potatoes are flavored with garlic, sharp cheddar cheese, and fresh parsley. The country gravy is thick and savory with a Cajun kick, and the sweet corn adds a nice balance to the meal. Each component comes together to create a satisfying and flavorful bowl that will leave you feeling full and content.
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Ingredients
For the Chicken
2 chicken breasts
1 tablespoon coarse kosher salt
1 tablespoon Cajun seasoning
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
2 cups peanut or vegetable oil (for frying)
For the Mashed Potatoes
4 medium-sized Yukon gold potatoes
2 minced garlic cloves
3 tablespoons butter
1 teaspoon salt
1/2 cup whole milk
2 ounces cream cheese, room temperature
1 cup shredded sharp cheddar cheese
1/4 cup fresh chopped parsley
For the Country Gravy
2 tablespoons butter
1/4 cup all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Cajun seasoning
For the Corn
Frozen corn
1 tablespoon butter
1/4 teaspoon salt
Instructions
Prepare the Chicken
Slice chicken breasts into 2–3 inch strips. In a bowl, mix salt, Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper. Toss chicken in the spice mix, dredge in flour, dip in beaten eggs, then coat with panko. Heat oil to 375°F (190°C) and fry 5–6 minutes until golden and cooked through (165°F). Drain on paper towels.
Make the Mashed Potatoes
Place diced potatoes, garlic, and salt in a pot of water. Bring to a boil and simmer until fork-tender, then drain. Melt butter with milk in a saucepan and stir into potatoes while mashing. Add cream cheese and mash until smooth, adjusting with more milk if needed.
Cook the Gravy
Melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth. Season with salt, pepper, and Cajun seasoning. Simmer until thickened.
Heat the Corn
Bring frozen corn to a boil in a saucepan. Stir in butter and salt, then remove from heat.
Assemble the Bowls
Spoon mashed potatoes into bowls. Top with fried chicken strips, ladle gravy over, then add a layer of corn. Sprinkle shredded cheddar on top and garnish with parsley.
Season the sliced chicken breast pieces.
Prepare the egg wash and panko bread crumbs for breading the chicken.
Toss the seasoned chicken pieces in flour.
Toss the floured chicken first in the egg wash and then the panko bread crumbs until well coated.
Fry the chicken pieces until internal temp reaches 165 degrees.
Quarter the potatoes to prepare for boiling.
Boil the potatoes in the garlic and salt about 10-12 minutes until fork tender.
Heat the butter, milk, salt mixture while the potatoes are boiling.
Prepare cream cheese at room temp.
Mash the potatoes and stir in the butter mixture.
Prepare the country gravy.
Layer the potatoes with the chicken and gravy and corn and cheese and parsley.
