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Copycat KFC Famous Bowls

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A white bowl filled with mashed potatoes, topped with fried chicken pieces, corn, shredded cheese, and brown gravy sits on a wooden table next to a wooden spoon.
Prep Time:10 minutes
Cook Time:4 hours
Marinate time:1 hour
Total Time:5 hours 10 minutes

Ingredients

  • Popcorn Chicken
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 pound boneless skinless chicken breasts cut into bite size pieces
  • 1 1/2 cups flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon ginger powder
  • Oil for frying
  • 6 cups mashed potatoes
  • 2 cups corn drained
  • 1 (1 ounce) envelope brown gravy made according to directions
  • 2 cups shredded colby cheese

Instructions

  • In a large bowl whisk together the 3/4 cup buttermilk, 1 1/2 teaspoons salt and 1 egg.
  • Add your chicken to the mixture and let marinate for at least an hour.
  • To another bowl add the flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon celery salt, 1 teaspoon fresh cracked black pepper, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1/2 teaspoon mustard powder, 1/2 teaspoon ginger powder and whisk until combined.
  • Add in ½ cup of the buttermilk from the chicken into the flour mixture and whisk.
  • Remove the chicken pieces from the buttermilk and place into the flour mixture.
  • Toss together until all the pieces are coated.
  • Heat 1 inch of your oil in a heavy skillet to 350 degrees.
  • Fry the popcorn chicken in batches for 2-4 minutes until golden and cooked through.
  • Set aside on a wire rack or paper towel lined tray to drain.
  • To prepare the bowls divide your prepared mashed potatoes into 4 bowls.
  • Next prepare your brown gravy according to package directions and spoon on top of the potatoes.
  • Next divide the corn between the bowls.
  • Top each bowl with an even amount of the popcorn chicken.
  • Top with cheese.
  • Serve!

Notes

Tips & Tricks

  • Marinate the chicken – At least an hour in buttermilk keeps it juicy and flavorful.
  • Fry in batches – Don’t overcrowd the skillet; it keeps the chicken crispy.
  • Use a wire rack – Drain fried chicken on a rack instead of paper towels for max crunch.
  • Keep potatoes warm – Assemble bowls right before serving so everything is hot and melty.
  • Shred cheese yourself – Freshly grated cheese melts smoother than pre-shredded.

Substitutions

  • Chicken – Use store-bought popcorn chicken or chicken nuggets for a shortcut.
  • Mashed potatoes – Instant potatoes work in a pinch, or swap with cauliflower mash for a lighter version.
  • Gravy – Use homemade brown gravy, jarred, or even country gravy.
  • Cheese – Colby can be swapped with cheddar, Monterey Jack, or a blend.
  • Corn – Frozen or fresh corn works just as well as canned.

Variations

  • Spicy Bowls – Toss popcorn chicken in buffalo or hot sauce before adding to the bowl.
  • BBQ Bowls – Swap gravy for BBQ sauce and top with cheddar for a smoky twist.
  • Loaded Bowls – Add bacon, green onions, or ranch drizzle for extra flavor.
  • Veggie Style – Skip the chicken and add sautéed veggies or beans for a meatless version.
  • Cheese Lovers – Add an extra cheese layer between the potatoes and gravy.
Servings: 4 servings