Crispy Chicken & Mashed Potato Bowls

• In a large bowl, whisk together one packet of sour cream and 2 TBSP water (two packets of sour cream and 4 TBSP water for 4 servings). • Place panko in shallow dish; season with a pinch of salt and pepper. • Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we got 3-4 strips per chicken cutlet). Season all over with Fry Seasoning, salt, and pepper.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn; season with salt and pepper. • Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for corn over medium heat. Add garlic and sprinkle with flour; stir to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4). • Bring to a simmer and cook until thickened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer gravy to a small bowl and cover with foil to keep warm. Wash and dry pan. TIP: Short on time? Use a second pan for the gravy while the corn cooks!

• To pot with potatoes, add remaining sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• Heat a ½-inch layer of oil in pan used for gravy over medium-high heat. • Meanwhile, add chicken to bowl with sour cream mixture; turn to evenly coat. Working one piece at a time, press chicken into seasoned panko until fully coated. TIP: For less mess, use tongs to dip and transfer. • Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chicken and cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate.