KFC Famous Bowl but BETTER
KFC Famous Bowl but BETTER
Ingredients
For the Chicken
- 1 pound chicken tenderloins, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Batter
- 1/2 cup all-purpose flour
- 1/3 cup water
- 1 egg
For the Seasoned Flour
- 1 cup all-purpose flour
- 1 tablespoon chicken powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
For the Mashed Potatoes
- 3 russet potatoes, large, diced
- 8 cups water
- 1/4 cup kosher salt
- 1 stick butter
- 1 clove garlic, crushed
- 2 fresh thyme sprigs, or 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- as needed kosher salt, to taste
- as needed black pepper, to taste
For Assembly and Garnish
- 2 sweet corn
- 1 packet instant gravy mix
- 1 cup cheddar cheese, shredded, or as needed
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large pot, combine 8 cups of cold water and 1/4 cup of kosher salt. Add the diced russet potatoes. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min
- 2
While the potatoes are cooking, prepare the infused butter. In a small saucepan, melt 1 stick of butter over low heat with the crushed garlic clove and thyme sprigs. Once the butter is fully melted, turn off the heat and set aside to infuse.
⏱️ 5 min
- 3
Once the potatoes are cooked, drain them thoroughly. Return the hot potatoes to the pot and mash them until smooth. Stir in the 1/2 cup of heavy cream and the infused butter (remove the garlic clove and thyme sprigs). Season the mashed potatoes with black pepper and kosher salt to taste.
⏱️ 5 min
- 4
Microwave the 2 sweet corns for 2-3 minutes, or until tender. Carefully remove the kernels from the cobs and set them aside.
⏱️ 5 min
- 5
Cut the 1 pound of chicken tenderloins into bite-sized pieces. Season the chicken with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.
⏱️ 5 min
- 6
Set up a three-station breading assembly. In the first shallow dish, place 1/2 cup of all-purpose flour. In the second dish, whisk together 1/3 cup of water and 1 egg to create the batter. In the third shallow dish, combine 1 cup of all-purpose flour, 1 tablespoon of chicken powder, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of paprika, and 1/4 teaspoon of white pepper for the seasoned flour. Dredge each chicken piece first in the plain flour, then dip into the egg batter, and finally coat thoroughly in the seasoned flour, pressing firmly to ensure the coating adheres.
⏱️ 10 min - 7
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven to 320°F. Fry the coated chicken pieces in batches for 2 minutes, or until lightly golden. Remove the chicken and increase the oil temperature to 350°F. Return the chicken to the hot oil and fry for an additional 1 minute, or until deeply golden brown and crispy. Transfer the fried chicken to a wire rack to drain.
⏱️ 10 min•🌡️ 320
- 8
Prepare the instant gravy according to the package instructions.
⏱️ 3 min
- 9
To assemble the bowls, create a generous bed of mashed potatoes in each serving bowl. Drizzle with prepared gravy. Add a portion of the corn kernels, a layer of shredded cheddar cheese, and several pieces of fried chicken. Top with another layer of shredded cheddar cheese and a final drizzle of gravy. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
KFC Famous Bowl but BETTER
For the Chicken
- 1 pound chicken tenderloins, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Batter
- 1/2 cup all-purpose flour
- 1/3 cup water
- 1 egg
For the Seasoned Flour
- 1 cup all-purpose flour
- 1 tablespoon chicken powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
For the Mashed Potatoes
- 3 russet potatoes, large, diced
- 8 cups water
- 1/4 cup kosher salt
- 1 stick butter
- 1 clove garlic, crushed
- 2 fresh thyme sprigs, or 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- as needed kosher salt, to taste
- as needed black pepper, to taste
For Assembly and Garnish
- 2 sweet corn
- 1 packet instant gravy mix
- 1 cup cheddar cheese, shredded, or as needed
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large pot, combine 8 cups of cold water and 1/4 cup of kosher salt. Add the diced russet potatoes. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min - 2
While the potatoes are cooking, prepare the infused butter. In a small saucepan, melt 1 stick of butter over low heat with the crushed garlic clove and thyme sprigs. Once the butter is fully melted, turn off the heat and set aside to infuse.
⏱️ 5 min - 3
Once the potatoes are cooked, drain them thoroughly. Return the hot potatoes to the pot and mash them until smooth. Stir in the 1/2 cup of heavy cream and the infused butter (remove the garlic clove and thyme sprigs). Season the mashed potatoes with black pepper and kosher salt to taste.
⏱️ 5 min - 4
Microwave the 2 sweet corns for 2-3 minutes, or until tender. Carefully remove the kernels from the cobs and set them aside.
⏱️ 5 min - 5
Cut the 1 pound of chicken tenderloins into bite-sized pieces. Season the chicken with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.
⏱️ 5 min - 6
Set up a three-station breading assembly. In the first shallow dish, place 1/2 cup of all-purpose flour. In the second dish, whisk together 1/3 cup of water and 1 egg to create the batter. In the third shallow dish, combine 1 cup of all-purpose flour, 1 tablespoon of chicken powder, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of paprika, and 1/4 teaspoon of white pepper for the seasoned flour. Dredge each chicken piece first in the plain flour, then dip into the egg batter, and finally coat thoroughly in the seasoned flour, pressing firmly to ensure the coating adheres.
⏱️ 10 min - 7
Heat about 4 cups of vegetable oil in a deep pot or Dutch oven to 320°F. Fry the coated chicken pieces in batches for 2 minutes, or until lightly golden. Remove the chicken and increase the oil temperature to 350°F. Return the chicken to the hot oil and fry for an additional 1 minute, or until deeply golden brown and crispy. Transfer the fried chicken to a wire rack to drain.
⏱️ 10 min•🌡️ 320 - 8
Prepare the instant gravy according to the package instructions.
⏱️ 3 min - 9
To assemble the bowls, create a generous bed of mashed potatoes in each serving bowl. Drizzle with prepared gravy. Add a portion of the corn kernels, a layer of shredded cheddar cheese, and several pieces of fried chicken. Top with another layer of shredded cheddar cheese and a final drizzle of gravy. Garnish with fresh chopped parsley before serving.
⏱️ 2 min