KFC Bowls Copycat: Recreate the Classic at Home

KFC Bowls Copycat: Craving that comforting, creamy, and undeniably satisfying KFC Famous Bowl but don’t want to leave the house? Or maybe you’re looking for a healthier, homemade version? Well, you’ve come to the right place! I’ve cracked the code to recreating this fast-food favorite in your very own kitchen, and trust me, it’s easier than you think.

While the exact origins of layering mashed potatoes, gravy, corn, cheese, and crispy chicken into a single bowl are shrouded in fast-food mystery, the KFC Famous Bowl has undoubtedly become a modern comfort food classic. It’s a symphony of textures and flavors that hits all the right notes – the smooth, buttery mashed potatoes, the savory richness of the gravy, the sweet pop of corn, the sharp cheddar cheese, and of course, the satisfying crunch of the crispy chicken. It’s no wonder people are obsessed!

What makes this KFC Bowls Copycat recipe so appealing? Beyond the incredible taste, it’s the sheer convenience and customizable nature of the dish. It’s a complete meal in a bowl, perfect for a quick weeknight dinner or a fun weekend treat. Plus, you can easily adapt it to your liking, swapping out ingredients or adding your own personal touch. So, ditch the drive-thru and let’s get cooking! I’m going to show you how to make a KFC Bowls Copycat that’s even better than the original.

this Recipe

Ingredients:

• For the Mashed Potatoes:
• 5 lbs Russet potatoes, peeled and quartered
• 1 cup milk
• 1/2 cup butter, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• For the Gravy:
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)
• For the Popcorn Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• For the Corn:
• 2 cups frozen corn kernels
• 2 tablespoons butter
• Salt and pepper to taste
• For the Shredded Cheese:
• 2 cups shredded cheddar cheese

Preparing the Mashed Potatoes:

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
2. Drain the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Make sure to get rid of as much water as possible, as this will prevent watery mashed potatoes.
3. Mash the Potatoes: Return the drained potatoes to the pot. Add the milk, softened butter, salt, pepper, and garlic powder (if using). Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy. I prefer using a potato masher for a slightly chunkier texture, but an electric mixer will give you the smoothest results.
4. Adjust Seasoning: Taste the mashed potatoes and adjust the seasoning as needed. Add more salt, pepper, or garlic powder to your liking. You can also add a little more milk or butter if you prefer a creamier consistency. Keep warm until ready to assemble the bowls.

Making the Gravy:

1. Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste (a roux). This step is crucial for thickening the gravy and preventing lumps.
2. Whisk in the Broth: Gradually whisk in the chicken broth, about 1/2 cup at a time, making sure to incorporate each addition fully before adding more. This will help prevent lumps from forming. Continue whisking until all the broth is added and the mixture is smooth.
3. Add Seasonings: Add the poultry seasoning, onion powder, garlic powder, salt, and pepper to the gravy. Stir well to combine.
4. Simmer and Thicken: Bring the gravy to a simmer over medium heat, then reduce heat to low and simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Adjust Thickness (Optional): If the gravy is not thick enough, you can make a cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk the slurry into the gravy and simmer for another 1-2 minutes, or until the gravy has thickened further. Be careful not to add too much cornstarch, as it can make the gravy too thick.
6. Taste and Adjust: Taste the gravy and adjust the seasoning as needed. Add more salt, pepper, or poultry seasoning to your liking. Keep warm until ready to assemble the bowls.

Preparing the Popcorn Chicken:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, salt, pepper, garlic powder, and paprika. Stir well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This will help tenderize the chicken and give it more flavor.
2. Prepare the Dredging Station: In a separate shallow dish, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Stir well to combine.
3. Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken in the flour mixture, making sure to coat it completely. Press the flour mixture onto the chicken to ensure it adheres well.
4. Fry the Chicken: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. Drain the Chicken: Remove the fried chicken pieces from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain off any excess oil.
6. Keep Warm: Keep the fried chicken warm in a preheated oven (200°F/95°C) until ready to assemble the bowls.

Cooking the Corn:

1. Sauté the Corn: In a medium skillet, melt the butter over medium heat. Add the frozen corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is heated through and tender.
2. Season the Corn: Season the corn with salt and pepper to taste. Stir well to combine.
3. Keep Warm: Keep the corn warm until ready to assemble the bowls.

Assembling the KFC Bowls:

1. Layer the Ingredients: In individual bowls, layer the ingredients in the following order:
   • A generous scoop of mashed potatoes
   • A portion of the cooked corn
   • A handful of popcorn chicken
   • A generous ladle of gravy
   • A sprinkle of shredded cheddar cheese
2. Serve Immediately: Serve the KFC bowls immediately while the ingredients are still warm and the cheese is melted. Enjoy!

Conclusion:

Well, there you have it! My take on the ultimate comfort food classic: a KFC Bowls Copycat recipe that’s guaranteed to become a family favorite. I know, I know, there are a million recipes out there, but trust me on this one. The combination of crispy, juicy chicken, creamy mashed potatoes, sweet corn, rich gravy, and that perfect blend of cheeses is simply irresistible. It’s a symphony of textures and flavors that will have you craving it again and again.

But why is this recipe a must-try? Beyond the sheer deliciousness, it’s incredibly versatile and customizable. You’re in control of the ingredients, so you can adjust the seasoning to your liking, use your favorite brand of gravy, or even swap out the chicken for a vegetarian option like crispy tofu or seasoned chickpeas. Plus, it’s a fantastic way to use up leftover rotisserie chicken or mashed potatoes, making it a budget-friendly and eco-conscious choice.

Think of the possibilities! For a spicier kick, add a dash of hot sauce to the gravy or sprinkle some red pepper flakes over the finished bowl. If you’re feeling adventurous, try using sweet potato mash instead of regular mashed potatoes for a unique twist. You could even add some crumbled bacon or crispy fried onions for extra flavor and texture.

Serving Suggestions and Variations:

* Individual Bowls: This is the classic way to serve it, perfect for a quick and satisfying meal.
* Family-Style Platter: Layer all the ingredients in a large serving dish for a fun and interactive family dinner.
* KFC Bowls Copycat Sliders: Use mini Hawaiian rolls and layer the ingredients inside for a party-friendly appetizer.
* KFC Bowls Copycat Baked Potato: Top a baked potato with all the fixings for a hearty and comforting meal.
* KFC Bowls Copycat Salad: Combine the ingredients with some chopped lettuce and a light vinaigrette for a lighter option.

I truly believe that this KFC Bowls Copycat recipe is a winner. It’s easy to make, incredibly satisfying, and endlessly adaptable to your own tastes and preferences. It’s the kind of meal that brings people together and creates lasting memories.

So, what are you waiting for? Grab your apron, gather your ingredients, and get cooking! I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear what you think. Share your photos, your variations, and your experiences in the comments below. Let’s create a community of KFC Bowls Copycat enthusiasts! I’m eager to see what delicious creations you come up with. Happy cooking! I hope you enjoy this recipe as much as I do. Don’t forget to rate the recipe if you liked it!