KFC Famous Bowl Recipe
Get ready to experience the ultimate comfort food with our mouthwatering copycat recipe for the iconic KFC Famous Bowl! This delicious and satisfying dish brings together layers of tender crispy chicken, creamy mashed potatoes, sweet corn, savory gravy, and a sprinkle of shredded cheese. Each spoonful is an amazing blend of flavors everyone will love.
Servings 4 servings
Calories 808kcal
Ingredients
Chicken and Bowl Ingredients
- 1 1/2 pounds chicken tenderloins or chicken breasts Sliced into chunks (Equal in size, whatever size you wish).
- 1/2 cup buttermilk
- 1 egg
- 1 cup all-purpose flour
- cooking oil spray I use olive oil.
- 1-2 cups cooked corn kernels
- 1-2 cups grated cheddar cheese
Chicken Spices (Or you can use your favorite store-bought chicken rub.)
- 1 1/2 tablespoons paprika
- 2 teaspoons garlic salt
- 1/2 teaspoon salt Season to taste and use less if you prefer.
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
Mashed Potatoes
- 2 pounds Yukon gold or russet potatoes Peeled or leave the skin on if you wish. See notes.
- 3 cups water or broth Broth will simply add additional flavor; any type of broth.
- 2 tablespoons unsalted butter
- 1/4 cup plain Greek yogurt or sour cream
- 1/2 cup buttermilk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Homemade Gravy
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1-2 cups beef broth You can use any broth. Beef broth is best for dark colored gravy.
- salt and pepper to taste
Instructions
Assembling the Chicken
- Combine the flour and all of the spices in a bowl large enough to dredge the chicken tenders.
- In a separate bowl, whisk together the buttermilk and egg in a bowl large enough to dredge the chicken.
- Dredge the chicken in the flour mixture, then the buttermilk and egg mixture, and again in the flour mixture. Keep a moist towel nearby. Your hands will get sticky.
Air Fryer Chicken Instructions
- Spray the air fryer basket with cooking oil. Add the breaded tenders to the basket. Spritz the tenders with cooking oil spray.
- Air fry for 8 minutes at 400 degrees.
- Open the air fryer and flip the tenders. Be careful so that you do not lose any of the breading. Air fry for an additional 4-8 minutes at 400 degrees or until the chicken is crisp.
- Ensure the chicken reaches an internal temperature of 165 degrees. This indicates the chicken is done cooking and is safe to eat. Use a meat thermometer.
Baked Chicken Instructions
- Preheat oven to 425 degrees. Place an oven-safe baking rack on a baking sheet or a sheet pan. Lightly spray with non-stick spray. (The baking rack will produce crispy tenders and is optional. You can use just the sheet pan with parchment paper if you wish).
- Place the breaded tenders on the rack or sheet pan. Spritz the tenders with cooking oil spray.
- Bake for 10 minutes.
- Flip each chicken tender, be careful so that you do not lose any of the breading. Bake for another 10 minutes or until the chicken reaches an internal temperature of 165 degrees. This indicates the chicken is done cooking and is safe to eat. Use a meat
Stovetop Mashed Potatoes
- Add the potatoes to a large pot along with cold water or broth. Use enough to completely cover 1 inch above the potatoes.
- Place the pot on the stove on high and allow the liquid to come to a boil. When the liquid reaches boiling, reduce to medium-high. Cook the potatoes for 10-15 minutes until the potatoes are tender. Pierce with a fork to check.
- Drain the excess liquid from the pot.
Instant Pot Potatoes
- Place the potatoes in the Instant Pot with enough broth or water to completely cover the potatoes. (No need to go an inch above).
- Cook on Manual High Pressure for 10 minutes.
- When the Instant Pot beeps that it is complete, quick release the steam.
- Open the lid and drain the excess liquid from the pot.
Assemble the Mashed Potatoes
- Mash the potatoes with a potato masher.
- Add in the buttermilk, Greek yogurt or sour cream, butter, and spices.
- Stir until creamy.
Homemade Gravy (Use store bought gravy if you prefer).
- Heat a saucepan or skillet on medium heat. Add the butter.
- When melted, add in the flour. Add it in stages and stir continuously to avoid clumping. This will create a roux, which will thicken the gravy.
- Add 1 cup of broth and the spices. Stir until the gravy begins to thicken. If the gravy is too thick, add additional broth. Stir (and continue to add broth) until the gravy reaches your desired consistency.
- Whisk continuously (be patient) to remove any clumps.
- Taste repeatedly and add salt and pepper to taste as needed.
Assemble the Bowls
- Assemble the bowls with mashed potatoes, gravy, chicken, corn, and shredded cheese.
Notes
- The recipe includes 11 different herbs and spices, just like KFC. If this is too much for you, season the chicken to suit your taste.
- Substitute any of the herbs and spices for your favorite spices.
- Garlic salt is a combination of garlic powder and table salt, so it contains both garlic flavor and saltiness. If you substitute garlic salt, keep this in mind.
- If the serving size noted for items with sodium is too much for you, adjust the servings to suit your preference.
- If you see white spots on the chicken while it cooks, spray these with oil. This also helps crisping.
- You can use whatever type of potatoes you wish.
- When you boil the potatoes for too long it will result in potatoes that are overcooked and absorb a lot of liquid. When you go to mash them, they will be soupy. Instead of having fluffy mashed potatoes, you will have a watery blob. If you are cooking your potatoes on the stovetop, keep a watchful eye.
- For the potatoes, you can use milk, heavy cream, or half and half instead of buttermilk if you wish.
- Buttermilk is used in the breading for the chicken, so using it to make the mashed potatoes works great, because then you don’t have to worry about wasting leftover buttermilk.
Nutrition
Serving: 1serving | Calories: 808kcal | Carbohydrates: 86g | Protein: 59g | Fat: 23g