Instructions

1. 1

   Boil potatoes in salted water until fork-tender, about 15 minutes. Drain, mash with butter and milk until smooth and creamy. Season with salt and pepper.

2. 2

   In a small saucepan, melt butter over medium heat, add corn, and sauté for 3–4 minutes until heated through and slightly golden.

3. 3

   Melt butter in a small pan over medium heat. Stir in flour and cook 1–2 minutes until lightly browned. Gradually whisk in chicken broth, then add cheese, stirring until smooth. Season to taste.

4. 4

   Soak chicken pieces in buttermilk mixed with garlic powder, paprika, salt, and pepper for 15 minutes.

5. 5

   Dredge each piece in flour, dip back in buttermilk, then coat with panko breadcrumbs.

6. 6

   Heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.

7. 7

   Assemble the bowls: Start with a layer of mashed potatoes, top with corn, then place popcorn chicken on top. Drizzle generously with cheesy gravy. Serve immediately.