Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Drain potatoes in a colander and return to pot.

Add 1/4 the cream base (reserve remaining for chicken and gravy), butter, and half the onion salt (reserve remaining for chicken). Mash until combined and smooth. Cover and set aside.

While potatoes cook, continue recipe.

Stem and mince thyme.

Stem and mince rosemary.

In a mixing bowl, combine 1/4 the remaining cream base (reserve remaining for gravy), remaining onion salt, and hot sauce (use less if spice-averse). Set aside.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Season both sides with half the rosemary (reserve remaining for breading), half the thyme (reserve remaining for breading and garnish), and a pinch of salt and pepper.

Add chicken to bowl with hot sauce-cream mixture and gently flip to coat.

For more flavor, marinate chicken longer, if desired; cover bowl and refrigerate up to 8 hours.

Reserve 1 Tbsp. flour and set aside.

Combine remaining flour, remaining rosemary, and remaining thyme (reserve a pinch for garnish) on a plate and spread into an even layer. Transfer chicken to plate with flour mixture, shaking off any excess cream mixture back into bowl. Flip chicken to coat both sides, pressing gently to adhere. Rest chicken, 10 minutes.

Place a medium non-stick pan over medium-high heat and add canola oil. Heat oil, 5 minutes.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of flour mixture. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate.

Reserve 1 Tbsp. chicken drippins' in pan; discard remaining drippins', leaving behind any crispy bits. Return pan to low heat; no need to wipe clean.

Add reserved flour to hot pan with reserved chicken drippins'. Stir constantly until golden-brown and fragrant, 2-4 minutes.

Stirring constantly, add remaining cream base and 1/3 cup water until combined. Bring to a simmer.

Once simmering, stir constantly until thickened and smooth, 1-2 minutes.

If gravy is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Season with salt and pepper, to taste.

Plate dish as pictured on front of card, topping chicken and potatoes with gravy. Garnish chicken with remaining thyme. Bon appétit!