Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (120g) all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 large egg, beaten
  • 1/2 cup (120ml) milk
  • 2 cups (160g) crushed cornflakes cereal
  • Vegetable oil, for frying
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) milk
  • 4 tablespoons (56g) unsalted butter
  • Salt and pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1 (15-ounce) can (425g) sweet corn, drained

Instructions:

  1. Cut chicken into bite-sized pieces. Combine flour and spices in a bowl. Whisk egg and milk in another bowl. Crush cornflakes into a bowl. Dredge chicken in flour, then egg mixture, then cornflakes.
  2. Heat vegetable oil in a large skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Drain on paper towels.
  3. Boil potatoes in salted water until tender. Drain potatoes and return to the pot. Mash potatoes with milk and butter until smooth. Season with salt and pepper.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Add Worcestershire sauce, onion powder, and pepper. Simmer until thickened. Season with salt to taste.
  5. Divide mashed potatoes evenly among four bowls. Top with sweet corn, popcorn chicken, and gravy. Serve immediately.