Fried Chicken with Mushroom Sauce & Mashed Potatoes Delight

This comforting classic pairs golden-crisp fried chicken with a rich, creamy mushroom sauce and a bed of buttery mashed potatoes.

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Place diced potatoes in a pot of salted water; bring to a boil and cook until fork-tender (~15 minutes). Drain well, then mash with butter and milk until smooth and creamy. Season with salt & pepper. Keep warm while you cook the chicken and sauce.
In a shallow dish mix flour with salt, pepper, garlic powder and paprika. In another dish whisk eggs + milk. Dredge each chicken piece: first in flour mixture (shake off excess), then into the egg mixture, then back into flour mixture for a second coating. In a heavy skillet, heat oil over medium-high heat (enough to coat bottom ~¼-inch). Once hot, fry chicken pieces ~5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165 °F (75 °C). Transfer to a paper-towel-lined plate.
In the same skillet (remove excess oil, leave ~1 Tbsp plus butter), melt butter over medium heat. Add mushrooms and sauté ~4 minutes until golden. Add garlic and cook ~30 seconds until fragrant. Sprinkle flour over mushrooms and stir to coat (cook ~1 minute). Gradually whisk in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and cook until slightly thickened (~2–3 minutes). Stir in the heavy cream and thyme. Simmer ~1 minute until sauce is silky. Season to taste.
Place a generous scoop of mashed potatoes on each plate. Top with a piece of fried chicken. Spoon the mushroom sauce over the chicken and around the potatoes. Garnish with thyme or parsley and serve immediately while hot.