Thursday, 7 July 2011

Chicken and Mashed Potato Bowl

Prep time: 30 minutes Cook time: 30 minutes
1 1/2 lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon accent salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)
Mashed Potatoes-8 large potatoes (peeled and quartered)
1 teaspoon salt
ground black pepper (to taste)
½ cup butter
¾ cup milk
2 cans Campbell’s Beef Gravy (heated)
2 cups corn (heated)
1 bag shredded Colby Jack Cheese
Step 1: In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well. Dip the chicken pieces into the egg mixture then into the coat and double dip. Deep fry in batches at 375 degrees until chicken pieces are golden brown and fully cooked. Drain on paper towels.
Step 2: While chicken is frying. To make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. Boil potatoes until tender. Drain water and add pepper, butter, and milk. Mash or beat until smooth.
Step 3: To assemble potato bowls- Add a layer of mashed potato onto the bottom of a boil. Top with corn, chicken pieces, gravy and cheese. Divide the ingredients evenly within 4 bowls.
Yield: (4 Servings)

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