Homemade KFC Bowls
Homemade KFC Bowls
Ingredients
For the Chicken
- 3 chicken breasts, diced into bite-sized pieces
- 1 teaspoon seasoning salt, or to taste
- 1/2 teaspoon garlic powder, for chicken and breading
- 1/2 teaspoon onion powder, for chicken and breading
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 cups buttermilk, enough to cover chicken
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch, (optional, for crispiness)
- 3 cups vegetable oil, for frying, or as needed
For the Mashed Potatoes
- 7 Russet potatoes, medium, peeled and diced
- 1 teaspoon salt, divided, or to taste
- 1/2 stick unsalted butter, (4 tablespoons)
- 1/2 cup heavy cream
- 1/4 cup whipped cream cheese
For the Corn
- 15 ounces canned corn, drained
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon unsalted butter
For the Gravy
- 1/3 cup vegetable oil, from frying chicken
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly
- 1 cup shredded cheddar cheese, or preferred cheese
Instructions
- 1
Dice the chicken breasts into bite-sized pieces. In a medium bowl, season the diced chicken with 1 teaspoon seasoning salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon lemon pepper, 1/2 teaspoon dried oregano, and 1/2 teaspoon paprika. Pour 2 cups of buttermilk over the seasoned chicken, ensuring all pieces are covered. Mix well. Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour.
⏱️ 5 min
- 2
While the chicken marinates, peel and dice the Russet potatoes. Place the diced potatoes in a large pot and cover with water. Add 1/2 teaspoon of salt to the water. Bring to a boil over medium-high heat and cook for about 20-25 minutes, or until the potatoes are fork-tender. Drain the boiled potatoes thoroughly and transfer them to a large mixing bowl.
⏱️ 25 min
- 3
To the drained potatoes, add 1/2 stick (4 tablespoons) of unsalted butter, 1/2 cup heavy cream, 1/4 cup whipped cream cheese, and the remaining 1/2 teaspoon of salt. Mash the potatoes using a potato masher or an electric mixer until they are smooth and creamy. Set aside, keeping warm.
⏱️ 10 min
- 4
In a small saucepan, combine the drained canned corn, 1/2 cup water, 1/4 teaspoon salt, 1/2 teaspoon granulated sugar, and 1 tablespoon unsalted butter. Bring the mixture to a gentle boil over medium heat, then reduce heat to low and simmer for 5-7 minutes, or until heated through. Set aside, keeping warm.
⏱️ 10 min
- 5
Prepare the breading for the chicken. In a large container with a lid (or a large bowl), combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon seasoning salt. Mix these dry ingredients thoroughly.
⏱️ 5 min
- 6
Remove the marinated chicken from the buttermilk, allowing excess liquid to drip off. Drop the chicken pieces into the dry breading mixture. Close the container tightly and shake vigorously until all chicken pieces are evenly coated. Alternatively, dredge the chicken pieces in the flour mixture by hand.
⏱️ 5 min
- 7
Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 5-7 minutes, turning occasionally, until golden brown, crispy, and fully cooked through (internal temperature of 165°F / 74°C).
⏱️ 10 min
- 8
Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with remaining chicken in batches if necessary. Keep the fried chicken warm.
⏱️ 5 min
- 9
Carefully pour out all but 1/3 cup of the hot oil from the skillet used for frying the chicken. Return the skillet to medium heat. Add 1/3 cup all-purpose flour to the hot oil. Whisk continuously for 2-3 minutes to create a roux, until it turns a golden brown color.
⏱️ 5 min
- 10
Slowly whisk in 3 cups of chicken broth into the roux, stirring constantly to prevent lumps. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Bring the gravy to a simmer, then reduce heat to low and continue to simmer, stirring occasionally, for 5-10 minutes, or until it thickens to your desired consistency.
⏱️ 10 min
- 11
To assemble each KFC bowl, spoon a generous portion of mashed potatoes into the bottom of a serving bowl. Layer with a scoop of the warm corn. Arrange several pieces of the fried chicken over the corn. Ladle a generous amount of hot gravy over the chicken and corn. Finally, sprinkle with shredded cheddar cheese.
⏱️ 5 min
- 12
Serve immediately and enjoy your homemade KFC bowls!
Kitchen Tools
Nutrition Facts (per serving)
Homemade KFC Bowls
For the Chicken
- 3 chicken breasts, diced into bite-sized pieces
- 1 teaspoon seasoning salt, or to taste
- 1/2 teaspoon garlic powder, for chicken and breading
- 1/2 teaspoon onion powder, for chicken and breading
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 cups buttermilk, enough to cover chicken
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch, (optional, for crispiness)
- 3 cups vegetable oil, for frying, or as needed
For the Mashed Potatoes
- 7 Russet potatoes, medium, peeled and diced
- 1 teaspoon salt, divided, or to taste
- 1/2 stick unsalted butter, (4 tablespoons)
- 1/2 cup heavy cream
- 1/4 cup whipped cream cheese
For the Corn
- 15 ounces canned corn, drained
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon unsalted butter
For the Gravy
- 1/3 cup vegetable oil, from frying chicken
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly
- 1 cup shredded cheddar cheese, or preferred cheese
Instructions
- 1
Dice the chicken breasts into bite-sized pieces. In a medium bowl, season the diced chicken with 1 teaspoon seasoning salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon lemon pepper, 1/2 teaspoon dried oregano, and 1/2 teaspoon paprika. Pour 2 cups of buttermilk over the seasoned chicken, ensuring all pieces are covered. Mix well. Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour.
⏱️ 5 min - 2
While the chicken marinates, peel and dice the Russet potatoes. Place the diced potatoes in a large pot and cover with water. Add 1/2 teaspoon of salt to the water. Bring to a boil over medium-high heat and cook for about 20-25 minutes, or until the potatoes are fork-tender. Drain the boiled potatoes thoroughly and transfer them to a large mixing bowl.
⏱️ 25 min - 3
To the drained potatoes, add 1/2 stick (4 tablespoons) of unsalted butter, 1/2 cup heavy cream, 1/4 cup whipped cream cheese, and the remaining 1/2 teaspoon of salt. Mash the potatoes using a potato masher or an electric mixer until they are smooth and creamy. Set aside, keeping warm.
⏱️ 10 min - 4
In a small saucepan, combine the drained canned corn, 1/2 cup water, 1/4 teaspoon salt, 1/2 teaspoon granulated sugar, and 1 tablespoon unsalted butter. Bring the mixture to a gentle boil over medium heat, then reduce heat to low and simmer for 5-7 minutes, or until heated through. Set aside, keeping warm.
⏱️ 10 min - 5
Prepare the breading for the chicken. In a large container with a lid (or a large bowl), combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon seasoning salt. Mix these dry ingredients thoroughly.
⏱️ 5 min - 6
Remove the marinated chicken from the buttermilk, allowing excess liquid to drip off. Drop the chicken pieces into the dry breading mixture. Close the container tightly and shake vigorously until all chicken pieces are evenly coated. Alternatively, dredge the chicken pieces in the flour mixture by hand.
⏱️ 5 min - 7
Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 5-7 minutes, turning occasionally, until golden brown, crispy, and fully cooked through (internal temperature of 165°F / 74°C).
⏱️ 10 min - 8
Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with remaining chicken in batches if necessary. Keep the fried chicken warm.
⏱️ 5 min - 9
Carefully pour out all but 1/3 cup of the hot oil from the skillet used for frying the chicken. Return the skillet to medium heat. Add 1/3 cup all-purpose flour to the hot oil. Whisk continuously for 2-3 minutes to create a roux, until it turns a golden brown color.
⏱️ 5 min - 10
Slowly whisk in 3 cups of chicken broth into the roux, stirring constantly to prevent lumps. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Bring the gravy to a simmer, then reduce heat to low and continue to simmer, stirring occasionally, for 5-10 minutes, or until it thickens to your desired consistency.
⏱️ 10 min - 11
To assemble each KFC bowl, spoon a generous portion of mashed potatoes into the bottom of a serving bowl. Layer with a scoop of the warm corn. Arrange several pieces of the fried chicken over the corn. Ladle a generous amount of hot gravy over the chicken and corn. Finally, sprinkle with shredded cheddar cheese.
⏱️ 5 min - 12
Serve immediately and enjoy your homemade KFC bowls!