KFC Famous Bowls (Copycat Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
710 kcal
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Course
Main Course
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Cuisine
American
KFC Famous Bowls (Copycat Recipe)
Description
The KFC Famous Bowls copycat recipe brings together tender mashed potatoes made from russet potatoes, blended butter, cream, and milk with a light seasoning of salt and pepper. The popcorn chicken is marinated in buttermilk with salt and pepper to tenderize, then coated in a seasoned mixture of flour, paprika, herbs, and spices before deep frying to a crisp exterior. A gravy made from chicken and beef bouillon, butter, flour, and seasonings creates a rich, smooth sauce. Corn and shredded cheddar cheese add sweetness and a sharp contrast. Each element is prepared independently and then assembled into layered bowls, imitating the signature KFC dish.
The mashed potatoes provide a creamy base, while the popcorn chicken adds crunchy, flavorful bites. The gravy ties the dish together with savory depth. This composition offers a satisfying balance of textures and flavors reminiscent of the original fast-food offering. The recipe suits cooks willing to make each component from scratch to replicate and enjoy this layered dish at home.
Although the instructions are partial, cooking the chicken fully and frying at the correct oil temperature will ensure crispiness. The mashed potatoes should be boiled until fork tender before mashing for smooth creaminess. Adjust seasoning to taste when combining the elements. Serve the assembled bowls hot for best results.
Ingredients
- 1 cup corn (canned, fresh cooked, or frozen thawed)
- 1 cup cheddar cheese (shredded)
Mashed Potatoes
- 2 lb russet potato or other starchy potatoes
- 1 tablespoon salt (for water)
- 4 tablespoon butter melted, unsalted
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon black pepper or to taste
- ½ teaspoon salt (or to taste)
Popcorn Chicken
- 2 lbs chicken breast (boneless skinless, cut into bite size pieces)
- 3-4 cups neutral cooking oil or enough for deep frying (neutral oil of choice, ex. vegetable oil, canola oil, peanut oil, generic cooking oil
- 1 cup buttermilk
- ½ teaspoon black pepper (or white pepper)
- ½ teaspoon salt
Popcorn Chicken Coating
- 1 cup flour (all purpose, packed)
- 2 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon basil dried
- ¼ teaspoon oregano dried
- ½ teaspoon celery salt
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper (or white pepper)
Gravy
- 1 chicken bouillon cube (or 2 teaspoon chicken bouillon powder, or 1 ¼ cups chicken broth)
- 1 beef bouillon cube (or 2 teaspoon beef bouillon powder, or 1 cup beef broth)
- 2 ¼ cups water if using chicken and beef broth do not add this water. This water measurement is for bouillon cubes or powder only, boiling
- 4 tablespoon butter (unsalted)
- 4 tablespoon flour (all purpose)
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- salt (to taste)
Instructions
Prepare Mashed Potatoes
- Peel and cut potatoes into 1 ½" cubes.
- Place in a large pot, add 1 tablespoon salt and enough water so it comes 2" above the potatoes.
- Bring water to a boil on medium high heat. Boil for 15 minutes, or until potatoes are very soft and fork tender.
- Drain the potatoes. Leave in colander/strainer on top of the pot to steam dry for 3 minutes.
- Transfer the drained potatoes back to the pot. Press the potatoes through a potato ricer or use a potato masher.
- Add the melted butter, heavy cream, milk, ½ teaspoon salt and ¼ teaspoon pepper. Stir until mixed through.
- Season to taste with salt and pepper.
Prepare Popcorn Chicken
- Cut your chicken into small even size bite size pieces.
- In a large bowl mix together the buttermilk, salt and black pepper. Add the cut chicken and stir until evenly combined. Cover and marinate in the fridge for at least 15 minutes – 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
- In a shallow bowl, combine all of the popcorn chicken coating ingredients.
- Remove a few pieces of chicken from the buttermilk mixture and dip in the seasoned flour coating. Use your hands to press the flour mixture into the chicken.
- Optional: for best results after coating each piece of chicken in the flour mixture you can quickly dip it back into the seasoned buttermilk and then back into the flour. Repeat this 2-3 times to add 2-3 layers of flour. This will result in the crispiest popcorn chicken.
- Using a Dutch oven, cast iron pan, or deep pot, add enough oil to come 1"-2" up the sides. Heat on medium-high heat to 365°F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, the oil is warm enough for frying.
- Working in batches (do not overcrowd the pan) add chicken and fry for about 4-5 minutes, or until golden brown (internal temperature 165°F). Place on wire rack over paper towels to drain excess oil. Repeat with the remaining chicken until all batches are cooked. Serve and enjoy!
Prepare Gravy
- This recipe can be made using chicken and beef broth, or bouillon cubes or powder dissolved in water. If using bouillon cubes or powder add them to a large bowl with 2 ¼ cups boiling water. Stir until dissolved. If using broth, skip this step.
- Melt butter in a saucepan over medium heat.
- Add the flour, onion powder and pepper. Stir continuously for 2-3 minutes, or until the flour is golden in color.
- Once the flour is golden, slowly pour in half the broth. Stir continuously until evenly combined and pour in the remaining broth. The gravy will begin to thicken.
- Stir for 1 – 2 minutes until it thickens to a gravy consistency. Season to taste with additional salt or pepper as desired. Remove from the heat. Note: Don't let the gravy get too thick, it thickens more as it sits. If it gets too thick just stir in a splash of water.
- Serve and enjoy!
Assemble the Bowls
- Assemble bowls by layering mashed potatoes, corn, popcorn chicken, gravy and then top with shredded cheddar cheese.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 56g | 19% |
| Protein | 45g | 90% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Sodium | 2598mg | 108% |
| Potassium | 1371mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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