KFC Bowls Recipe
Oh, friends, gather ‘round! Today, I’m spilling the beans on something truly special. You know those cravings that hit you hard, the ones that whisper sweet, fried-chicken-laden promises? Well, I’ve cracked the code to recreating that magical KFC feeling right in my own kitchen. We’re talking about the pure, unadulterated comfort of a KFC bowl recipe, but better, because *you* made it. Remember those childhood trips, the anticipation building as we pulled into the drive-thru? This brings all those good vibes back, and honestly, it’s ridiculously easy. Forget the fast-food run; this homemade version is a total game-changer, especially when you’re dreaming of that creamy mashed potato, savory gravy, and Crispy Chicken goodness all swirled together. It’s like a warm hug in a bowl, and I just can’t wait for you to try it.
What is a KFC Bowl?
So, what exactly *is* a KFC bowl, you ask? Think of it as the ultimate comfort food layered creation. It’s essentially a symphony of flavors and textures, starting with a base of fluffy mashed potatoes, topped with tender, savory chicken (we’re talking crispy pieces!), a generous slathering of rich, flavorful gravy, and usually finished off with a sprinkle of cheese or some sweet corn. The whole concept is about bringing together familiar, beloved comfort foods into one cohesive, delicious package. It’s simple, it’s satisfying, and it’s the kind of meal that makes everyone at the table smile. It’s less about fancy techniques and more about bringing together crowd-pleasing ingredients in a way that feels both nostalgic and brand new.
Why you’ll love this recipe?
Honestly, why *wouldn’t* you love this KFC bowls recipe? Let me count the ways! First off, the flavor is just incredible. We’re talking about perfectly seasoned, crispy chicken that stays crispy (yes, it’s possible!), creamy mashed potatoes that melt in your mouth, and a deeply savory gravy that ties it all together. It’s a flavor explosion that hits all the right notes. And simplicity? Oh, it’s a lifesaver on busy weeknights. Seriously, I can whip this up faster than I can decide what movie to watch. It uses ingredients you probably already have in your pantry, making it super budget-friendly, which is always a win in my book. Plus, it’s incredibly versatile! You can customize the chicken, the veggies, and even the level of cheesiness. What I love most is that it feels like a special treat, but it’s completely achievable for any home cook. It’s that perfect balance of indulgent and accessible. If you’ve ever enjoyed a classic Shepherd’s Pie or a hearty Chicken Pot Pie, you’ll recognize that same comforting essence, but in this wonderfully easy bowl format. This one’s a keeper, I promise!
How do I make a KFC bowl?
Quick Overview
The magic of these KFC bowls lies in their layered simplicity. We’ll start by getting our chicken nice and crispy, whip up some impossibly creamy mashed potatoes, and then simmer a rich, savory gravy. The assembly is the fun part – layering everything up to create that iconic look and taste. It’s a straightforward process that delivers maximum comfort, making it perfect for family dinners or when you just need a serious pick-me-up. Trust me, this method ensures you get all the best flavors and textures in every single bite.
Ingredients
What is the recipe for Crispy Chicken?
1.5 lbs boneless, skinless chicken thighs (thighs stay juicier!)
1 cup all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon Black Pepper
1/2 teaspoon cayenne pepper (optional, for a little kick!)
2 large eggs, beaten
1 cup buttermilk (or milk with 1 tbsp lemon juice/vinegar, let sit 5 mins)
Vegetable oil, for frying (about 2-3 inches deep in a Dutch oven)
For the Creamy Mashed Potatoes:
2 lbs Russet potatoes, peeled and quartered
1/2 cup milk (whole milk is best for creaminess!)
4 tablespoons unsalted butter
1/4 cup sour cream (adds a lovely tang and silkiness)
Salt and freshly ground Black Pepper to taste
For the Savory Gravy:
4 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon soy sauce (for depth of flavor!)
Salt and freshly ground black pepper to taste
Optional Toppings:
1 cup frozen corn, thawed and drained
Shredded cheddar cheese
Step-by-Step Instructions
Step 1: Preheat & Prep Chicken Coating
First things first, let’s get our chicken ready. Cut the chicken thighs into bite-sized pieces, about 1-inch chunks. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re using it. In a separate bowl, whisk the eggs and buttermilk together until well combined. Now, dredge each chicken piece first in the seasoned flour, shaking off any excess. Then, dip it into the egg-milk mixture, letting any excess drip off. Finally, dredge it *again* in the flour mixture, making sure it’s fully coated. This double-dredging is key for that extra crispy coating. Place the coated chicken on a wire rack while you prepare the next step. This resting period helps the coating adhere better.
Step 2: Fry the Chicken
Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. You want them to have plenty of space to crisp up nicely. Fry for about 4-6 minutes per batch, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken with a slotted spoon and place it on a clean wire rack set over a baking sheet to drain any excess oil. This is where the magic happens – that beautiful, crunchy crust! Season with a little extra salt immediately after frying if you like.
Step 3: Make the Mashed Potatoes
While the chicken is frying or resting, let’s get those potatoes going. Place the peeled and quartered Russet potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly. Return the empty pot to the stove over low heat for a minute or two to help evaporate any remaining moisture from the potatoes – this makes for fluffier mash! Mash the potatoes using a potato masher or ricer until smooth. Stir in the milk, butter, and sour cream. Mix until everything is well combined and creamy. Season generously with salt and black pepper to taste. Keep them warm.
Step 4: Prepare the Savory Gravy
In the same pot you used for the potatoes (or a separate saucepan), melt the 4 tablespoons of butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Sprinkle the flour over the onions and butter, and whisk continuously for about 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Add the dried thyme and soy sauce. Bring the gravy to a simmer, stirring frequently, until it thickens to your desired consistency, usually about 5-10 minutes. Season with salt and black pepper to taste. You want it rich and deeply flavorful!
Step 5: Assemble the Bowls
Now for the fun part – assembly! Grab your serving bowls. Start with a generous scoop of the creamy mashed potatoes at the bottom. Then, arrange a good portion of the crispy chicken pieces over the potatoes. If you’re using corn, sprinkle some over the chicken. Now, ladle a generous amount of that warm, savory gravy over everything, making sure it coats the chicken and potatoes beautifully. Finish with a sprinkle of shredded cheddar cheese, if you like, letting it melt slightly from the heat of the gravy.
Step 6: Serve Immediately
These KFC bowls are best served piping hot! The contrast of the hot gravy and chicken with the warm, fluffy potatoes is pure comfort. You can also serve a little extra gravy on the side for those who like it extra saucy. Enjoy every delicious spoonful!
What to Serve It With
This KFC bowl recipe is a meal in itself, truly a complete comfort food experience! But if you’re looking to round out the meal or serve it at a gathering, there are some fantastic pairings. For a casual breakfast or brunch, you can’t go wrong with some perfectly cooked scrambled eggs on the side, or even a side of crispy bacon. For a more robust brunch spread, consider adding a fresh fruit salad to cut through the richness. As a dessert, this bowl needs nothing more than a good cup of coffee or tea, but if you’re feeling indulgent, a simple fruit crisp or a slice of pie would be delightful. For cozy snacks, think about pairing it with a light, crisp coleslaw to add a bit of freshness, or maybe some warm, crusty bread for sopping up any leftover gravy. My family loves having this on a chilly evening with a simple side of steamed green beans – it just feels like home. We’ve even had friends over for a “bowl bar” where everyone customizes their own with different toppings like extra cheese, jalapeños, or even a dollop of ranch.
Top Tips for Perfecting Your KFC Bowls
Okay, let’s talk about elevating your KFC bowl game. When it comes to the chicken, don’t rush the frying process. Make sure your oil is at the right temperature (350°F/175°C) – too low and it’ll be greasy, too high and it’ll burn before cooking through. Also, don’t overcrowd the pot; giving the chicken space is crucial for achieving that perfect crispiness. For the mashed potatoes, using Russet potatoes is key for their fluffy texture. And never skip draining them well; excess water is the enemy of creamy mash! I learned that the hard way years ago! For the gravy, the secret to a silky smooth texture is whisking constantly as you add the broth, and letting it simmer long enough to thicken properly. A splash of soy sauce might sound odd, but it adds an amazing depth of umami flavor that you won’t regret. If you’re looking for variations, consider adding some sautéed mushrooms or caramelized onions to the gravy, or even a sprinkle of chives on top for a fresh finish. For an extra creamy mash, I sometimes add a tablespoon or two of cream cheese – game changer! And if you’re worried about frying, you can always bake your chicken pieces on a wire rack set over a baking sheet at 400°F (200°C) until golden brown and cooked through, though it won’t be quite as crispy. Experiment with different spices in your flour dredge – smoked paprika can add a lovely smoky note, or a pinch of curry powder can give it a surprising twist. Remember, cooking is all about tasting and adjusting!
Storing and Reheating Tips
This KFC bowl recipe is definitely best enjoyed fresh, but life happens, and sometimes you have leftovers! If you have any delicious bowls remaining, let them cool completely before storing. For short-term storage, an airtight container in the refrigerator is your best bet. They’ll typically keep well for about 2-3 days. When it comes to reheating, I find that the best way to revive those crispy chicken bits and creamy potatoes is in the oven or an air fryer. Gently reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. An air fryer at 325°F (160°C) for about 5-8 minutes works wonders too, helping to regain some of that crispiness. If you’re in a real pinch, the microwave will work, but the chicken won’t be as crispy. For the gravy, it reheats beautifully on the stovetop over low heat. If you store components separately (chicken, potatoes, gravy), you can reheat them individually and assemble when ready to eat, which helps maintain texture. I’ve found that if I freeze portions, it’s best to freeze the potatoes and chicken separately from the gravy, and then reassemble and reheat from there. Freezing the gravy on its own is also perfectly fine!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends – your very own KFC bowls recipe, made with love right in your kitchen! I truly hope this brings as much joy and comfort to your table as it does to mine. It’s one of those recipes that just makes you feel good, from the process of making it to the last delicious bite. It’s proof that you don’t need to go out to get that incredible comfort food fix. Give it a try, and I can’t wait to hear how it turns out for you! I’d love to know if you’ve got your own family twists on this classic. Feel free to share your thoughts, any variations you tried, or even your own little tips in the comments below. And if you’re looking for more cozy, crowd-pleasing recipes, be sure to check out my other comfort food favorites!
KFC Bowls Recipe
Ingredients
For the Mashed Potatoes:
- 2 pounds Russet potatoes peeled and quartered
- 0.5 cup Milk warm
- 0.25 cup Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
For the Gravy:
- 0.25 cup Butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
For the Chicken:
- 1 pound Boneless, skinless chicken breasts cut into bite-sized pieces
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
For Assembly:
- 1 can Corn drained
- 1 cup Shredded cheddar cheese
Instructions
Preparation Steps
- Boil the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
- Mash the potatoes: Return the drained potatoes to the pot. Add warm milk, butter, salt, and pepper. Mash until smooth and creamy. Set aside.
- Make the gravy: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened. Season with salt and pepper. Set aside.
- Cook the chicken: In a bowl, toss the chicken pieces with flour, salt, and pepper until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through. Drain excess oil.
- Assemble the bowls: Spoon a generous layer of mashed potatoes into the bottom of each serving bowl. Top with cooked chicken, followed by corn. Drizzle with gravy and sprinkle with shredded cheddar cheese.
- Serve immediately.
