DIY KFC Famous Bowls

KFC Famous Bowls bring comfort in a bowl! Smooth mashed potatoes covered with sweet corn, popcorn chicken, cheddar cheese, and gravy. Who wouldn't love that?!

They're famous for a reason! KFC's favorite bowls are well-known because of their tasty ingredients. Packed with delicious flavors that go perfectly together. You'll definitely enjoy these bowls!

What are Copycat KFC Famous Bowls?

KFC (Kentucky Fried Chicken) made these bowls famous, and they're all about comfort! The bowl starts with creamy mashed potatoes. On top of that, KFC adds their well-known popcorn chicken, known for its amazing flavor and crunch. Corn, cheddar cheese, and gravy are heaped onto these bowls to create the ultimate comfort meal.

Our copycat recipe tastes even better than the famous fast food dish. The great thing is, making it at home is more budget-friendly, healthier, and you can adjust the flavors to suit your taste.

Tips for Making the Best Copycat KFC Famous Bowls

Popcorn Chicken Tips

Chicken – you can use boneless skinless chicken breast or thighs for this recipe. Soak the chicken in buttermilk to make it tender and keep it moist, preventing dryness. It's good to cut the chicken pieces about the same size to ensure even cooking. If some pieces are small and others big, the small ones may overcook before the big ones are done.

Cooking Method – for the best results, fry the popcorn chicken. Fry it in batches without overcrowding the oil, or the chicken won't cook evenly. If the chicken pieces touch in the oil, the batter may stick together and fall off. Depending on your pan size, cook the chicken in batches and keep them warm in the oven on a cooling rack. You can also air fry or bake the chicken by spraying with cooking spray or drizzling oil, but note that it won't be exactly the same as deep frying, although still tasty!

Coating – for an extra crispy coating, be sure to coat the popcorn chicken 2-3 times. After marinating in buttermilk, take chicken pieces out, coat in flour, then quickly dip them back in buttermilk and coat in flour again. Repeat 2-3 times for the best results.

Gravy Tips

Broth – use bouillon cubes, bouillon powder, broth, or bone broth for this recipe. It's a quick way to make gravy with pantry staples, and you can use either beef or chicken bouillon or broth. For the best results, a combination of beef and chicken is recommended, but if you only have one type, you can use that.

Thickness – thicken the gravy with a roux, a mix of butter and flour. The gravy thickens quickly on the stove once the broth is added. The longer you cook it, the thicker it gets. You can make it as thin or thick as you like. Leftover gravy can be stored in the fridge for 3-4 days, and it will thicken, so add a splash of water before reheating to thin it out again if needed.

Frequently Asked Questions about Copycat KFC Famous Bowls

How do I reheat Copycat KFC Famous Bowls? For the best results, store each part of the famous bowls separately in airtight containers in the fridge. Then, reheat them in the microwave and put the bowl together.

How should I store Copycat KFC Famous Bowls? For the best results, store each part of the famous bowls separately in airtight containers in the fridge for up to 3-4 days. You can freeze the popcorn chicken, mashed potatoes, and gravy (see below). Keep frozen corn in the freezer to use anytime for the bowls.

Can I prepare Copycat KFC Famous Bowls in advance? Yes! Since there are many parts to the bowls, you can make them ahead of time. Prepare the mashed potatoes, popcorn chicken, and gravy in advance. Store them in the fridge until just before serving, then reheat.

Can I freeze Copycat KFC Famous Bowls? You can freeze each part separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, reheat each part, and then put the bowl together.

Vegetarian Copycat KFC Famous Bowls For a vegetarian version, use vegetarian gravy and substitute the popcorn chicken with a plant-based store-bought alternative or make your own popcorn tofu.

Gluten-Free Copycat KFC Famous Bowls For a gluten-free version, use gluten-free flour to make the popcorn chicken.

• DIY KFC Famous Bowls
• Preparation: 10 minutes
• Cooking: 30 minutes
• Total: 40 minutes Servings: 6 Calories: 710 Course: Main Course

Ingredients:

• 1 cup corn (canned, fresh cooked, or frozen thawed)
• 1 cup shredded cheddar cheese

Mashed Potatoes:

• 2 lb russet potatoes (or other starchy potatoes)
• 1 tbsp salt (for water)
• 4 tbsp unsalted butter (melted)
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp pepper (or to taste)
• 1/2 tsp salt (or to taste)

Popcorn Chicken:

• 2 lbs chicken breast (boneless skinless, cut into bite-size pieces)
• 3-4 cups oil (for deep frying, neutral oil like vegetable, canola, or peanut oil)
• 1 cup buttermilk
• 1/2 tsp black pepper (or white pepper)
• 1/2 tsp salt

Popcorn Chicken Coating:

• 1 cup all-purpose flour (packed)
• 2 tsp paprika
• 1/2 tsp thyme
• 1/2 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/2 tsp celery salt
• 1/2 tsp mustard powder
• 1/2 tsp salt
• 1/2 tsp black pepper (or white pepper)

Gravy:

• 1 chicken bouillon cube (or 2 tsp chicken bouillon powder, or 1 1/4 cups chicken broth)
• 1 beef bouillon cube (or 2 tsp beef bouillon powder, or 1 cup beef broth)
• 2 1/4 cups boiling water (if using bouillon cubes or powder, skip if using broth)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Salt (to taste)

Instructions:

Prepare Mashed Potatoes:

1. Peel and cut potatoes into 1 1/2" cubes.
2. Boil potatoes in salted water until very soft and fork-tender (about 15 minutes).
3. Drain potatoes and let them steam dry for 3 minutes in a colander/strainer.
4. Press potatoes through a potato ricer or use a potato masher.
5. Add melted butter, heavy cream, milk, 1/2 tsp salt, and 1/4 tsp pepper. Stir until mixed.
6. Season to taste with salt and pepper.

Prepare Popcorn Chicken:

1. Cut chicken into small, even-sized bite-size pieces.
2. Mix buttermilk, salt, and black pepper in a bowl. Add cut chicken and marinate in the fridge for at least 15 minutes to 1 hour (preferably overnight).
3. In a shallow bowl, combine popcorn chicken coating ingredients.
4. Dip chicken in the flour mixture, optionally dipping back into the buttermilk and flour 2-3 times for crispiness.
5. Heat oil to 365°F, fry chicken in batches for 4-5 minutes until golden brown. Drain on a wire rack over paper towels.

Gravy:

1. Dissolve bouillon cubes or powder in boiling water (skip if using broth).
2. Melt butter in a saucepan, add flour, onion powder, and pepper. Stir for 2-3 minutes until golden.
3. Slowly pour in half the broth, stir until combined, then add the remaining broth. The gravy will thicken.
4. Stir for 1-2 minutes until it reaches a gravy consistency. Season to taste with salt or pepper.

Assemble the Bowls:

1. Layer mashed potatoes, corn, popcorn chicken, gravy, and top with shredded cheddar cheese.
2. Serve and enjoy!