Copycat KFC Bowl
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
774 kcal
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Course
Main Course
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Cuisine
American
Copycat KFC Bowl
Description
The dish begins with peeled and quartered russet potatoes boiled until fork-tender and mashed with butter, milk, salt, and black pepper to achieve a smooth, fluffy texture. Popcorn chicken is baked separately according to package instructions, while frozen corn is steamed for sweetness and bite. Chicken gravy is heated gently on the stovetop to meld flavors.
Assembly involves layering the mashed potatoes, topped with corn and warm gravy, followed by the cooked popcorn chicken and shredded cheddar cheese. Served immediately to maintain crispness of the chicken and warmth of the gravy, this bowl offers a mix of creamy, savory, and crunchy sensations reminiscent of the original fast-food dish.
Leftovers should be stored in individual airtight containers and kept refrigerated for up to five days. Reheating in the microwave is simple, making this meal suitable for batch cooking and enjoying throughout the week.
Ingredients
- 3 lbs russet potato
- 1/2 cup butter
- 1 cup milk
- 1/2 tsp salt
- 1 tsp black pepper
- 1 pkg popcorn chicken 24 oz
- 1 bag corn 12 ounces bag, frozen
- jar chicken gravy 18 oz jar - divided, Heinz brand
- 2 cup cheddar cheese shredded
Instructions
- Clean and peel the potatoes. Then quarter them.
- Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer for about 10-15 minutes until the potatoes are fork tender.
- Bake the Popcorn chicken based on the package instructions while the potatoes are boiling.
- Drain the potatoes and then return them back to the pot.
- Then add in the butter, milk, salt and pepper. Use an electric mixer to blend the potatoes until they are light and fluffy or use a hand masher to mash them to the consistency that you prefer.
- Heat the chicken gravy in a small saucepan over medium low heat for approximately 5-7 minutes, stirring often.
- Steam the corn in the microwave based on the package instructions.
- Then it’s time to assemble the bowls. Evenly divide the mashed potatoes into 6 bowls. Sprinkle each bowl with 1/3 cup of cooked corn and pour the gravy on top evenly. Then top with the popcorn chicken and the shredded cheese.
- Serve immediately while hot and enjoy!
Notes
- Prepare only the number of bowls you plan to serve to maintain freshness and texture.
- Store leftovers in separate airtight containers in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave until heated through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 63g | 21% |
| Protein | 45g | 90% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1152mg | 48% |
| Potassium | 1471mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 17mg | 19% |
| Calcium | 368mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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