In a mixing bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken pieces in the flour mixture, then dip in beaten eggs, and coat again with flour.

Heat vegetable oil in a frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

Boil the cubed potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.

Add warm milk, melted butter, salt, and pepper to the potatoes. Mash until smooth and creamy.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.

Gradually whisk in chicken broth, cooking until thickened. Season with salt and pepper.

In serving bowls, layer mashed potatoes, followed by crispy chicken, corn, and top with gravy.