Description
Enjoy a comforting and hearty Southern-style crispy KFC bowl featuring perfectly fried bite-sized chicken pieces, creamy mashed potatoes, sweet corn, shredded cheddar cheese, and rich brown gravy. This classic layered dish combines crispy textures with smooth, savory flavors for a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken and Coating
- 4 boneless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- Vegetable oil, for frying
Bowls Assembly
- 4 cups mashed potatoes
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
- 2 cups brown gravy
Instructions
- Marinate the Chicken: In a large bowl, combine the bite-sized chicken pieces with buttermilk, cover and refrigerate for at least 2 hours to tenderize and infuse flavor, preferably overnight for best results.
- Prepare the Coating Mix: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt to create a flavorful seasoned dredge for the chicken.
- Heat the Oil: Pour vegetable oil into a deep frying pan or cast-iron skillet and heat over medium-high heat until hot enough for frying, about 350°F (175°C).
- Coat the Chicken: Remove the marinated chicken from the buttermilk, shaking off any excess, then dredge each piece thoroughly in the seasoned flour mixture ensuring full coverage for a crispy crust.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary. Cook for 6-8 minutes until golden brown and fully cooked through, then remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare Mashed Potatoes: While frying the chicken, prepare creamy mashed potatoes by boiling peeled potatoes until tender, then mashing with butter, milk, salt, and pepper to taste until smooth and creamy.
- Heat the Corn: In a separate pan over medium heat, warm the corn kernels until heated through, stirring occasionally to prevent sticking.
- Assemble the Bowls: Begin by spooning a generous serving of mashed potatoes into each bowl. Layer the crispy fried chicken pieces on top of the potatoes.
- Add Corn and Cheese: Sprinkle warmed corn kernels over the chicken layer, then evenly distribute shredded cheddar cheese on top to melt slightly from the warmth of the ingredients below.
- Drizzle Gravy and Serve: Pour warm brown gravy generously over the assembled layers in each bowl. Serve immediately while hot to enjoy the full contrast of crispy chicken with creamy and savory sides.
Notes
- Marinating the chicken overnight will yield the most tender and flavorful results.
- Use a thermometer to ensure oil temperature remains consistent for perfectly crispy chicken.
- You can substitute brown gravy with white gravy or country gravy for a different flavor profile.
- For a lighter option, try baking the chicken pieces instead of frying, though crispiness will differ.
- This recipe makes about 4 hearty servings, ideal for a family meal.
