Fried Chicken Mashed Potatoes and Gravy

potato
chicken meat
flour
cornstarch
garlic salt
pepper
cream of chicken soup

of corn
olive oil
canned or bottled chicken gravy
margarine

1. Place flour, cornstarch, garlic powder and pepper in a large plastic bag. Shake to mix well.
2. In a pie pan combine soup and egg, mixing well. Dip chicken in egg mixture and then shake in flour mixture.
3. Set the coated chicken aside and allow to sit until it becomes doughy.
4. Peel potatoes and cut into cubes. Place in a saucepan and cover with water.
5. Heat to boiling then cover and reduce to lowest heat.
6. Heat water on high in a large pan for corn.
7. Heat oil in a deep skillet over medium heat. Use enough oil to cover chicken pieces.
8. Test oil by dropping a piece of dough into it.
   If the dough begins to fry immediately, the oil is ready.
9. Fry chicken in oil for about 15 minutes each side, or until cooked through and juices run clear.
10. Test potatoes with a fork. If they are soft, drain off water and put potatoes into a bowl. Cover to keep warm.
11. Cook corn in boiling water for about 5 minutes.
12. Heat gravy in a saucepan over medium heat
13. Beat potatoes with electric mixer until smooth.
14. Serve chicken with corn, potatoes and gravy.