Step 1

Dice chicken into bite sized pieces.

Step 2

Use 3 shallow bowls or rimmed plates (empty pie plates are great for this) to set up a breading station.In the first bowl, mix together the flour, paprika, onion powder, salt, and pepper. Set aside.In the second bowl, add the egg whites and whisk well.In the third bowl, spread the panko bread crumbs.

Step 3

Fill a heavy-bottomed stock pot, deep cast iron skillet, or Dutch oven with at least 2 inches of oil and begin heating over medium-high heat. Clip a cooking thermometer to the stock pot, to monitor the temperature of the oil. Heat the oil until it reaches precisely 350°F.

Step 4

Meanwhile, bread the chicken pieces by dipping them in the flour mixture, then in the egg whites, back into the flour mixture, once more in the egg whites, and finally, roll them in the bread crumbs.

Step 5

Drop breaded chicken pieces, a few at a time, into the hot oil. Use a slotted spoon to turn them over after about a minute. Cook for 2-3 minutes total, until the breading is a deep golden brown. Check that the internal temperature of the chicken is 165°F to confirm that the chicken is properly cooked through.

Step 6

Remove from the hot oil and place on paper towels to drain off the excess oil.

Step 7

Divide the mashed potatoes between 4 small soup or cereal bowls. Sprinkle 1/4 cup of cheese over the potatoes, then top each bowl with 3 ounces of fried chicken pieces and a couple of tablespoons of corn. Drizzle desired amount of gravy over each bowl and serve while hot.