1. – Preheat oven to 400°F. Grease a 12-cup muffin tin.

2. – In a shallow bowl, combine the flour, paprika, garlic powder, and cayenne. Dip the chicken pieces in the buttermilk, then dredge in the seasoned flour, coating completely.

3. – In a large skillet, heat 1/2 inch of oil over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on a paper towel-lined plate.

4. – In a medium bowl, whisk together the cornmeal, baking powder, and salt. Stir in 1/4 cup melted butter and 3/4 cup milk until just combined.

5. – Scoop the cornbread batter evenly into the prepared muffin cups, filling them about 3/4 full.

6. – Bake the cornbread for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes.

7. – Meanwhile, in a medium saucepan, cover the potato cubes with water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain and return to the saucepan.

8. – Add the remaining 1/4 cup butter and 1/4 cup milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

9. – In a small saucepan, whisk together the 1/4 cup flour and 2 cups chicken broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper.

10. – To assemble, use a knife or spoon to gently remove the center of each cornbread cupcake, creating a well. Place a piece of fried chicken in the well, then top with a dollop of mashed potatoes and a drizzle of gravy.

11. – Serve warm, with extra gravy on the side for dipping.