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.



  • 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

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 at room temp
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh chopped parsley

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



  1. Slice chicken breasts into 2-3″ long slices
  2. Mix together Kosher salt, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper.
  3. Toss chicken pieces in the seasoning blend to coat well in a large bowl.
  4. Pour the flour into the bowl of seasoned chicken to coat with flour.
  5. Prepare a bowl with 2 eggs lightly beaten with 2 tablespoons water.
  6. Prepare a bowl with 2 cups of panko bread crumbs.
  7. Dredge each piece of chicken in the egg bath and then roll in the panko crumbs to prepare for frying.
  8. Heat frying oil in Dutch oven or deep fryer to 375 degrees.
  9. Add breaded chicken pieces and fry about 4 minutes, then turn over and fry another 2 minutes or until browned and internal temp reaches 165 degrees with a quick probe thermometer.

Mashed Potatoes

  1. Peel and dice the potatoes into quarters.
  2. Shred the cheddar cheese.
  3. Chop the parsley.
  4. Add potatoes to a pot of cold water to 1″ above the potatoes.
  5. Stir the minced garlic and 1 tablespoon sea salt in the water.
  6. Heat on high until the water comes a boil.
  7. Reduce heat to maintain a low boil about 10-12 minutes until potatoes are fork tender.
  8. While the potatoes are boiling, in a small saucepan, heat the butter, milk, and salt together until the butter is just melted but not boiling.
  9. When potatoes are cooked tender, drain the water in a colander and return to the pot on low heat to evaporate remaining moisture.
  10. Remove from heat and mash the potatoes with a masher or mixer.
  11. Pour half the melted mixture over the potatoes and fold in until soaked in.
  12. Repeat with remaining butter mixture and then mix in the cream cheese. Add more warm milk if needed.

Country Gravy

  1. Heat butter on medium in a saucepan until melted.
  2. Stir in the flour to make a paste.
  3. Slowly stir in the milk to thin out the paste.
  4. Heat to med-low and stir in salt, pepper, and Cajun seasoning.
  5. Simmer on low stirring occasionally until thickened.


  1. Heat frozen corn in a saucepan over medium heat to a light boil.
  2. Stir in 1 tablespoon butter and 1/4 teaspoons salt.


  1. Spread mashed potatoes in a shallow serving bowl.
  2. Top with chicken pieces.
  3. Pour the gravy over top.
  4. Sprinkle the corn on top of the gravy.
  5. Sprinkle the cheese on top.
  6. Sprinkle the fresh parsley on top.

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.