KFC Inspired Famous Bowl

As a kid, we always stopped at KFC before going up to camp, and the popcorn chicken was always my favourite. The combination of fluffy mashed potatoes, crispy chicken bites, and a savoury gravy is the definition of a comfort meal! You can whip this up in less than an hour and it hits every time.

Yield: 4

Author: Kirsten Deneka

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KFC Inspired Famous Bowl

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

Fried chicken bites:

• 8 chicken thighs
• 1 cup buttermilk (or 2% milk)
• 1/4 cup pickle brine
• 1/4 cup hot sauce
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tsp paprika
• 2 tsp garlic powder
• 1/2 tsp ground mustard
• 1/2 tsp cayenne
• 1 tsp oregano
• Pepper to taste
• Oil for frying

Mashed potatoes:

• 14 yellow potatoes
• 1/4 cup heavy cream
• 1/4 cup 2% milk
• 3/4 cup salted butter
• Salt & Pepper to taste
• 1/2 tsp garlic powder
• 2 tbsp greek yogurt (or sour cream)

Gravy:

• 2 tbsp butter
• 3 tbsp flour
• 1/2 tsp Better Than Bouillon Beef Base
• 2 cups chicken or beef broth (homemade is best!)
• 2 tsp soy sauce
• 2 tsp Worcestershire sauce
• Pepper to taste

Other:

• Shredded cheddar cheese
• Corn (canned or fresh)
• Green onion or chives for topping

Instructions

To prepare chicken:

1. Slice the chicken thighs into bite-size pieces and add them to a bowl. Add the milk, pickle brine, and hot sauce, and mix to combine.
2. Cover and chill in the refrigerator for at least 30 minutes, up to 4 hours.
3. When ready to fry, preheat the oil to 375°F. Prepare the flour and seasonings by adding them to a shallow bowl and whisk to combine.
4. Add one piece at a time, dipping in the flour to coat, and then adding the pieces to a plate.
5. Fry the chicken pieces for 3-4 minutes, 8 pieces at a time. Remove the chicken when it’s cooked through or reaches an internal temperature of 165°F. They cook pretty quickly because of their size.
6. Season with salt and let rest on a wire-lined baking sheet to prevent them from getting soggy.

For the mashed potatoes:

1. Wash, peel and quarter the potatoes. Add the pieces into a large pot of water and season generously with salt. Turn the heat to high and bring the potatoes to a boil.
2. Boil for 15 minutes or until a fork pierces through the potatoes easily. Drain the potatoes and allow them to sit for 2-3 minutes to release any additional moisture.
3. Mash the potatoes or use a ricer and return to the same pot. Heat the milk and cream in a measuring glass and heat for 1 minute or until hot to the touch. Stir into the potatoes.
4. Cube the cold butter into chunks and add to the potatoes, stirring to combine. Add in salt, pepper and garlic powder to taste and set aside, covered, until ready to plate.

For the gravy:

1. Heat a medium pot on medium heat, and add the butter to melt. Add in the flour and whisk to combine, allowing to cook for 1-2 minutes until no white specks are visible.
2. Heat the broth, and add the Bouillon Beef Base to it and whisk to combine. Add in 1/2 cup of broth at a time, whisking to allow to thicken. When all the broth is added, add in the soy sauce and Worcestershire sauce.
3. Season with pepper to taste.

For the corn (if cooking fresh):

1. Peel the husk off the corn. Bring a large pot of water to a boil and season generously with salt.
2. Add the corn to the pot, and allow to cook until the corn turns bright yellow (approx. 8-10 minutes)
3. Remove from the pot and slice the kernels off the cob. Add to a bowl and season with salt.

To assemble:

1. Add the mashed potatoes, grated cheddar cheese, corn, chicken bites, and top with gravy and thinly sliced green onion. Enjoy!

Recommended Products

Chefman 4.3 Liter Deep Fryer with Basket for Home Use

Stainless Steel 2 in 1 Julienne Vegetable Peeler

Potato Ricer Masher

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