Fried Chicken With Mashed Potatoes And Gravy - cooking recipe

Ingredients

For the gravy
1 tablespoon olive oil
1 onion, chopped
1 tablespoon flour
1 1/2 teaspoons Worcestershire sauce
2 cups whipping cream (I used part milk and cream(I think you could also use part milk without any problems)
1 cup milk
2 green onions, chopped
1 tablespoon fresh thyme, chopped
For the chicken
48 ounces boneless skinless chicken breasts
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt or 1 tablespoon other coarse salt
1 tablespoon pepper
vegetable oil (for frying, I used Canola oil)
For the potatoes
4 lbs red potatoes, with skins, cut into 1 1/2 inch pieces
1 cup half-and-half
1/2 cup butter
1 cup sour cream

Preparation

Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
To make gravy:
Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
To make pototoes:
Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
Rewarm gravy before serving.