These crispy chicken bowls are comfort food at its finest. Layers of fluffy potato gnocchi, whole kernel corn, crispy fried chicken and delicious home style gravy. This is one of those recipes that the entire family will love. Perfect any night of the week, this recipe is totally satisfying and delicious.

When I made this recipe for Dan, he said it might be one of his all-time favorite dishes. The combination of potato gnocchi, corn, crispy fried chicken and gravy is so comforting. Especially for a former country boy. I can guarantee your family will fall in love with this dish.

Crispy Chicken Bowl – Healthyish Foods

What You Need to Make Crispy Chicken Bowls

Chicken – Be sure to use Smart Chicken’s chicken breasts for this recipe. Cube them into bite-sized pieces.

Breading – You will need AP flour, salt, pepper, onion powder, garlic powder, paprika, and dry mustard powder for this recipe. You will also need two eggs.

Oil – You can use vegetable oil or canola oil to fry the chicken.

Corn – You will need one 15-ounce can of whole kernel corn. Be sure to drain it before heating it in a pan.

Potato Gnocchi – Use one 16-ounce package of potato gnocchi. Do not cook the gnocchi in any way before adding it to the pan. I have always had the most success with Delallo Foods potato gnocchi.

Gravy – You will need about two cups of gravy. Add as much or as little as you enjoy. Homemade or store-bought gravy will work perfectly.  

Seasoning – Season the dish with salt and pepper. You can also add fresh chopped chives on top.

Crispy Chicken Bowl – Healthyish Foods

How to Make Crispy Chicken Bowls

Grab two mixing bowls.

Add two eggs to one of the bowls and whisk.

Add the flour, garlic powder, onion powder, paprika, salt, pepper, and mustard powder to the second bowl. Mix well.

Cube the chicken breasts into bite sized pieces.

Dredge each chicken through the flour, then the egg, then the flour again. Repeat until all chicken is breaded.

Heat the vegetable oil in a medium sized, non-stick pan.

Once the oil is hot, add a few pieces of the breaded chicken. Be sure to not overcrowd the pan.

Once crispy and golden brown, add the chicken to a paper towel to absorb any excess oil.

Make sure the internal temp reaches 165-degree Fahrenheit to ensure doneness.

Next, drain the corn and add it to a pan to heat.

Add the gravy to a sauce pot and heat it through.

Then, grab a 9-inch cast iron pan or non-stick skillet.

Add olive oil and butter.

Once melted, add the potato gnocchi. (Do NOT cook the gnocchi, add them straight from the package.)

The gnocchi will need 8-10 minutes in the pan to get crispy on the outside but soft in the center.

Once they begin to brown, reduce the heat to low and season with salt and pepper.

Then, add a layer of whole kernel corn, the crispy fried chicken, and slowly top everything with gravy.

Add some fresh chopped chives and enjoy.

Crispy Chicken Bowl – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Store gravy separately if possible. Looking for more recipes?

Crispy Chicken Bowl – Healthyish Foods

Crispy Chicken Bowl

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Ingredients

Chicken

  • 1 lb. chicken breasts, cubed into bite sized pieces
  • ½ cup AP flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dry mustard powder
  • ¼ – ½ cup vegetable oil, for frying the chicken
  • 2 large eggs

Everything Else

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups home style gravy
  • 1 can whole kernel corn, 15-ounces, drained
  • 1 package potato gnocchi, 16-ounces
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chives , fresh chopped

Equipment

  • 2 mixing bowls
  • 1 plate
  • 1 non-stick pan
  • 1 9 inch cast-iron skillet
  • 1 colander

Instructions 

  • Grab two mixing bowls.
  • Add two eggs to one of the bowls and whisk.
  • Add the flour, garlic powder, onion powder, paprika, salt, pepper, and mustard powder to the second bowl. Mix well.
  • Cube the chicken breasts into bite sized pieces.
  • Dredge chicken through the flour, then the egg, then the flour again. Repeat until all chicken is breaded.
  • Heat the vegetable oil in a medium sized, non-stick pan.
  • Once the oil is hot, add a few pieces of the breaded chicken. Be sure to not overcrowd the pan.
  • Once crispy and golden brown, add the chicken to a paper towel to absorb any excess oil.
  • Make sure the internal temp reaches 165-degree Fahrenheit to ensure doneness.
  • Next, drain the corn, add it to a pan and heat.
  • Add the gravy to a sauce pot and heat it through.
  • Then, grab a 9-inch cast iron pan or non-stick skillet.
  • Add olive oil and butter.
  • Once melted, add the potato gnocchi. (Do NOT cook the gnocchi, add them straight from the package.)
  • The gnocchi will need 8-10 minutes in the pan to get crispy on the outside but soft in the center.
  • Once they begin to brown, reduce the heat to low. s
    Season with salt and pepper, then add a layer of whole kernel corn, the crispy fried chicken, and slowly top everything with gravy.
  • Top with fresh chopped chives and enjoy.

Nutrition

Serving: 1serving, Calories: 416kcal, Carbohydrates: 31g, Protein: 33g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 1482mg, Potassium: 601mg, Fiber: 1g, Sugar: 4g, Vitamin A: 297IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 2mg