Chicken Fried Chicken with Gravy and Mashed Potatoes

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 lb potatoes, russet or Yukon Gold
• 2 cup all-purpose flour
• 1½ cup buttermilk
• 2 large eggs
• ½ cup milk
• ½ cup unsalted butter
• 3 cup vegetable oil
• 1 cup chicken broth
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Cut chicken breasts in half horizontally to create 8 thinner cutlets. Lightly pound them to an even thickness (about 1/2 inch).
2. Peel and quarter potatoes. Place in a large pot, cover with cold salted water, bring to a boil, and cook until fork-tender (15-20 minutes). Drain well.
3. While potatoes cook, prepare the dredging station: In one shallow dish, whisk buttermilk and eggs. In another, combine flour, 1 tsp salt, 1/2 tsp pepper, garlic powder, and paprika.
4. Dip each chicken cutlet first into the buttermilk mixture, then dredge thoroughly in the seasoned flour, pressing to coat well. Set aside.
5. Heat vegetable oil in a large cast-iron skillet over medium-high heat to 350°F (175°C). Fry chicken cutlets in batches for 4-6 minutes per side, until golden brown and cooked through. Remove chicken to a wire rack to drain, season with a pinch of salt.
6. For the gravy: Carefully pour off all but 1/4 cup of the frying oil from the skillet. Whisk 1/4 cup of the seasoned flour into the remaining oil over medium heat, cooking for 2 minutes to make a roux. Gradually whisk in chicken broth and milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
7. Mash the drained potatoes with 1/2 cup butter and 1/4 cup milk until smooth and creamy. Season with salt and pepper.
8. Serve the crispy chicken cutlets immediately, topped generously with hot gravy and a side of mashed potatoes. Garnish with fresh parsley if desired.