This stick-to-your-ribs satisfying country classic is an indulgence you've earned. The crispy comfort that only fried chicken can supply is accompanied by mashed potatoes and sweet corn. While that “other” chicken has you eating out of a bucket, this homey treat transports you to an idyllic country farmhouse on the prairie. Yee-Haw!
Cut potato into ½" dice.
Bring a small pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes.
Drain potatoes in a colander and return to pot. Add half the butter, ¼ the cream (reserve remaining of each for gravy), and ½ tsp. olive oil. Mash until desired consistency is reached. Season with a pinch of salt. Cover and set aside.
While potato cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle.
Peel husk off corn and carefully remove kernels from cob.
Heat canola oil in a medium pan over medium heat.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Combine mayonnaise and 2 tsp. water in a mixing bowl. Place chicken breading in another mixing bowl.
Dip one chicken breast in mayonnaise-water mixture, then in chicken breading, coating completely. Shake off any excess and place on a plate. Repeat with second chicken breast.
Fry the Chicken
Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.
Transfer chicken to towel-lined plate. Rest at least 5 minutes.
Cook the Corn
Place another small pot over medium heat.
Add 1 tsp. olive oil and corn to hot pot. Stir occasionally until warmed through, 4-5 minutes.
Remove from burner and season with a pinch of salt and pepper. Remove to a plate.
Wipe pot clean and reserve.
Make the Gravy
Return pot used to cook corn to medium heat. Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Stir often until thick enough to coat the back of a spoon, 3-5 minutes.
Remove from burner and swirl in remaining butter. Season with a pinch of pepper.
Plate dish as pictured on front of card, pouring gravy over chicken, and garnishing potatoes with reserved green onions. Bon appétit!