Can I make this dish if I'm not on Whole30?

Absolutely! This comfort food bowl is delicious regardless of your dietary choices. If you're not following Whole30, you can use butter instead of ghee, regular flour instead of coconut flour, and cornstarch instead of arrowroot if you prefer. The recipe is designed to be delicious first, compliant second!

My chicken coating isn't sticking well. What am I doing wrong?

This usually happens when your chicken pieces are too wet or your oil isn't hot enough. Pat the chicken dry before dipping in egg, and make sure the oil is properly heated before adding chicken. Also, don't crowd the pan, as this lowers the temperature and creates steam that can make the coating slide off.

Can I make the gravy without arrowroot powder?

Yes! If you're not following Whole30, cornstarch works as a perfect 1:1 substitute. If you are on Whole30, tapioca starch can work in the same proportions. The texture might be slightly different, but both will thicken your gravy beautifully.

My mashed potatoes seem watery. How can I fix this?

If your mashed potatoes turn out too thin, you have a few options. You can return them to low heat and simmer gently to evaporate excess moisture, stirring frequently. Alternatively, you can mix in some additional coconut flour, which will absorb moisture without making them gluey like regular flour might.

Whole30 Fried Chicken and Mashed Potato Bowl with Gravy Recipe

Description

A comforting Whole30 Fried Chicken and Mashed Potato Bowl with Gravy that combines tender chicken nuggets, creamy mashed potatoes, fresh green beans, and a flavorful gravy. This wholesome dish uses clean ingredients and is perfect for a satisfying and guilt-free main-course meal.

Ingredients

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For the Green Beans

- - 1 tablespoon ghee
  - 10 ounces green beans (trimmed, long beans cut in half)
  - 2 cloves garlic
  - 1/2 teaspoon salt
  - Pepper

For the Fried Chicken

- - 1 cup coconut flour
  - 1/2 cup arrowroot powder
  - 1 teaspoon salt
  - 1 teaspoon onion powder
  - 1 teaspoon garlic powder
  - 1 teaspoon pepper
  - 1/8 teaspoon cayenne (optional)
  - 2 eggs (beaten)
  - 2 large chicken breasts (about 1 1/2 pounds, cut into bite-sized chunks)
  - 2 tablespoons coconut oil or ghee

For the Mashed Potatoes

- - Water
  - 2 pounds red or Russet potatoes (peeled, cut into 1″ chunks)
  - 1/4 cup ghee
  - 1 teaspoon salt
  - 1/2 cup full-fat coconut milk

For the Gravy

- 3 tablespoons fat (ghee, coconut oil, drippings, or lard)
- 1/4 cup arrowroot powder
- 2 cups chicken stock
- 1 tablespoon fish sauce (optional)
- 1/4 teaspoon poultry seasoning

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Instructions

Cook the Green Beans: In a large skillet over medium heat, melt the ghee and add green beans. Sauté for one minute, then cover and cook for 4 minutes. Remove the cover and continue sautéing until browned in spots and tender, for approximately 1-5 minutes. Add garlic, salt, and pepper, and sauté for 30 seconds before transferring to a plate. Wipe out the skillet for the fried chicken.
Prepare the Fried Chicken: Mix coconut flour, arrowroot powder, and all dry seasonings in a large bowl or gallon bag. Beat the eggs and coat the chicken chunks in the egg mixture. Then, toss the chicken in the dry mixture to fully coat. Heat coconut oil or ghee in the skillet over medium-high heat and fry chicken nuggets in batches until golden brown and cooked through, approximately 5-6 minutes. Flip when necessary and drain on a paper-towel-lined plate.
Make the Mashed Potatoes: In a medium saucepan, cover the peeled and chopped potatoes with water and bring it to a boil. Cook for about 10 minutes or until the potatoes are easily pierced with a fork. Drain the water, then add ghee, salt, and coconut milk. Mash to your preferred consistency, adding coconut milk as needed. Transfer the mashed potatoes to a bowl and return the saucepan to heat.
Prepare the Gravy: Heat fat in the medium saucepan over medium-low heat. Sprinkle arrowroot powder over the fat and whisk vigorously until smooth. Cook for 1 minute while whisking constantly until the mixture becomes golden and bubbly. Slowly pour in chicken stock while whisking continuously, even if the mixture appears clumpy; continue until smooth. Cook until thickened, whisking as needed. Add fish sauce (if using) and poultry seasoning, seasoning further with salt and pepper if necessary.
Assemble the Bowl: Start by using the mashed potatoes as the base. Top with the fried chicken nuggets and sautéed green beans, and pour the gravy over everything. Serve immediately.

Notes

Although the recipe comprises four elements, it only requires the use of one skillet and one saucepan, making it a manageable and tidy process.
Cook the green beans first, then the chicken in the skillet. Meanwhile, the potatoes can be prepared in the saucepan, which can later be used to make the gravy.