Homemade KFC Famous Bowl
These Homemade KFC Famous Bowls bring all the classic comfort of the drive-thru favorite right into your kitchen.
Equipment
Ingredients
- 4 medium russet potatoes, peeled and diced
- ½ cup milk
- ¼ cup butter
- 1 ½ cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound chicken breasts, cubed
- ½ cup breadcrumbs
- 1 egg beaten
- 1 tablespoon olive oil
- 1 cup frozen corn steamed or boiled
- ¼ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Dip the cubed chicken pieces in the beaten egg, then coat with breadcrumbs.
- Place the breaded chicken pieces on the prepared baking sheet. Lightly drizzle the chicken with olive oil.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Boil the potatoes in salted water for 15-20 minutes, until soft.
- Drain the water and mash the potatoes with the milk and butter until creamy. Add salt and pepper to taste.
- In a saucepan, melt 1 tablespoon of butter over medium heat.
- Add the low-sodium chicken broth, garlic powder, and onion powder. Bring to a simmer.
- Slowly whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens.
- Steam or boil the frozen corn until heated through.
- Start with a layer of mashed potatoes in a bowl. Add the baked chicken and steamed corn on top. Drizzle with homemade gravy. Sprinkle with shredded cheddar cheese.
Nutrition
Notes
- Cut chicken evenly: Keeping the chicken pieces similar in size helps them cook evenly and stay juicy inside the breadcrumb coating.
- Don’t overcrowd the pan: Spacing the chicken on the baking sheet allows hot air to circulate so it bakes up golden instead of steaming.
- Mash potatoes while hot: Mashing the potatoes right after draining gives the smoothest, creamiest texture.
- Whisk the gravy constantly: Slowly whisking in the cornstarch slurry prevents lumps and creates a smooth, pourable gravy.
- Layer while everything is hot: Assemble the bowls right away so the cheese melts slightly and the gravy soaks into the potatoes, just like the original.
- Season to taste at the end: Taste the potatoes and gravy before assembling and adjust salt and pepper as needed.
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