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.



Prep Time

30 minutes

Cook Time

45 minutes

Total Time

1 hour 15 minutes


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


Chicken Preparation: Slice chicken breasts into 2-3″ long slices. In a bowl, combine kosher salt, Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper. Toss chicken in this seasoning blend. Coat chicken with flour. Prepare a bowl with beaten eggs and another bowl with panko crumbs. Dredge chicken in eggs, then coat with panko. Heat oil to 375°F and fry chicken until golden brown and internal temp reaches 165°F.

Mashed Potatoes: Peel and dice potatoes. Place in a pot, covering with water. Add garlic and salt. Bring to a boil and simmer until fork-tender. Drain. In a saucepan, melt butter with milk and salt. Add this mixture gradually to the potatoes, mashing as you go. Stir in cream cheese. Adjust consistency with milk if needed.

Country Gravy: Melt butter in a saucepan. Stir in flour. Gradually add milk, whisking continuously. Add salt, pepper, and Cajun seasoning. Simmer until thickened.

Corn: Heat corn in a saucepan until boiling. Stir in butter and salt.

Assembly: Spread mashed potatoes in a bowl. Top with fried chicken pieces and pour gravy over. Add a layer of corn, followed by cheese, 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.