Description
This Hearty Southern-Style Crispy KFC Bowl recipe brings the comforting flavors of crispy fried chicken, creamy mashed potatoes, sweet corn, cheddar cheese, and savory brown gravy together in a satisfying and flavorful dish. Perfect for a family meal, these bowls combine classic Southern ingredients with crispy textures and rich taste, creating a deliciously indulgent comfort food experience.
Ingredients
Scale
Chicken and Marinade
- 4 boneless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
Frying
- Vegetable oil, for frying
Sides and Toppings
- 4 cups mashed potatoes
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
- 2 cups brown gravy
Instructions
- Marinate Chicken: Place the bite-sized chicken pieces in a large bowl and pour over the buttermilk. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the chicken to tenderize and absorb the flavors.
- Prepare Seasoned Flour: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. This seasoned flour will coat the chicken to create a flavorful, crispy crust.
- Heat Oil: Pour vegetable oil into a deep frying pan or cast-iron skillet so it is at least 1 to 1.5 inches deep. Heat over medium-high heat until it reaches around 350°F (175°C) or is hot enough to sizzle a test piece of flour coating immediately upon contact.
- Coat Chicken: Remove the marinated chicken pieces from the buttermilk, shaking off any excess. Thoroughly dredge each piece in the seasoned flour mixture, ensuring every piece is evenly coated for maximum crispiness.
- Fry Chicken: Carefully place coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 6 to 8 minutes, turning occasionally, until each piece is golden brown, crispy, and cooked through to an internal temperature of 165°F (75°C). Use a slotted spoon to transfer the fried chicken onto paper towels to drain excess oil.
- Prepare Mashed Potatoes: While frying is underway, prepare or reheat creamy mashed potatoes according to your preferred method, ensuring they are smooth and fluffy for serving.
- Heat Corn: In a separate skillet or saucepan, heat the corn kernels over medium heat until warmed through, stirring occasionally to prevent sticking.
- Assemble Bowls: Begin each serving bowl by scooping a generous portion of warm mashed potatoes as the base layer.
- Add Chicken and Corn: Top the mashed potatoes with a hearty handful of the crispy fried chicken pieces, then add a layer of heated corn kernels over the chicken.
- Add Cheese and Gravy: Sprinkle shredded cheddar cheese evenly over the corn and chicken layers. Finally, drizzle warm brown gravy generously over the entire bowl. Serve immediately while hot and enjoy the comforting flavors and textures.
Notes
- Marinating the chicken overnight enhances tenderness and flavor.
- Adjust cayenne pepper amount if you prefer less spicy heat.
- Use fresh or frozen corn kernels as a convenient option; just ensure they are heated well.
- To keep chicken extra crispy, fry in small batches and avoid overcrowding the pan.
- Mashed potatoes can be made ahead and reheated before assembling.
