Fried Chicken With Mashed Potatoes And Gravy

• 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

1. 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.
2. To make gravy:
3. 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.
4. To make pototoes:
5. 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.
6. 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.
7. 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.
8. Rewarm gravy before serving.

olive oil, onion, flour, worcestershire sauce, whipping cream, milk, green onions, fresh thyme, chicken, chicken breasts, buttermilk, flour, kosher salt, pepper, vegetable oil, potatoes, red potatoes, butter, sour cream

Taken from www.food.com/recipe/fried-chicken-with-mashed-potatoes-and-gravy-190062 (may not work)