Boil potatoes in salted water 15 minutes until a knife slides through easily. Drain; mash with butter, milk, and salt.

Heat oil to 350°F. Dip chicken in beaten egg; press into seasoned flour.

Fry in two batches for 4 to 6 minutes until crisp and 165°F inside. Drain on a rack.

Warm corn and gravy separately until steaming. If gravy will not pour, thin with 2 tablespoons water.

Divide potatoes among 4 bowls; top each with corn, chicken, and a measured ladle of gravy.