Fried Chicken, Mashed Potatoes and Gravy

– by Jean Fisher

Crispy fried chicken, fluffy mashed potatoes with gravy and tender corn. Yummy!

Print out the recipe for Fried Chicken, Mashed Potatoes and Gravy

Serves 4

1/2 cup flour
1/2 cup cornstarch
1 dash garlic salt
1 dash pepper
8 ounces condensed cream of chicken soup
2 eggs
2 pounds bone-in chicken pieces
1 pound potatoes
4 ears corn
1/2 cup canned or bottled chicken gravy
cooking oil, enough to cover chicken in the pan

Grocery Shopping List for Fried Chicken, Mashed Potatoes and Gravy

From kitchen to table in 45 minutes.

Directions

Place flour, cornstarch, garlic powder and pepper in a large plastic bag. Shake to mix well.
In a pie pan combine soup and egg, mixing well. Dip chicken in egg mixture and then shake in flour mixture.
Set the coated chicken aside and allow to sit until it becomes doughy.
Peel potatoes and cut into cubes. Place in a saucepan and cover with water.
Heat to boiling then cover and reduce to lowest heat.
Heat water on high in a large pan for corn.
Heat oil in a deep skillet over medium heat. Use enough oil to cover chicken pieces.
Test oil by dropping a piece of dough into it.
If the dough begins to fry immediately, the oil is ready.
Fry chicken in oil for about 15 minutes each side, or until cooked through and juices run clear.
Test potatoes with a fork. If they are soft, drain off water and put potatoes into a bowl. Cover to keep warm.
Cook corn in boiling water for about 5 minutes.
Heat gravy in a saucepan over medium heat
Beat potatoes with electric mixer until smooth.
Serve chicken with corn, potatoes and gravy.