Description
This Hearty Southern-Style Crispy KFC Bowl recipe combines tender, marinated, and perfectly fried chicken pieces with creamy mashed potatoes, sweet corn, sharp cheddar cheese, and rich brown gravy for a comforting and satisfying meal inspired by classic Southern flavors.
Ingredients
Scale
Chicken and Coating
- 4 boneless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 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
- Vegetable oil, for frying
Additional Ingredients
- 4 cups mashed potatoes
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
- 2 cups brown gravy
Instructions
- Marinate the Chicken: Place the bite-sized chicken pieces in a large bowl with buttermilk. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Coating: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt until well combined.
- Heat the Oil: Pour vegetable oil into a deep frying pan or cast-iron skillet to a depth suitable for frying and heat over medium-high until hot but not smoking.
- Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, making sure they are fully coated.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry for about 6-8 minutes, turning as needed, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Mashed Potatoes: While the chicken fries, cook or heat your mashed potatoes by your preferred method until creamy and smooth.
- Warm the Corn: In a separate pan, heat the corn kernels over medium heat until they are warmed through and slightly tender.
- Assemble the Bowls – First Layer: Spoon a generous scoop of mashed potatoes into each serving bowl as the base.
- Assemble the Bowls – Second and Third Layers: Top the mashed potatoes with crispy fried chicken pieces followed by a layer of warm corn kernels and a sprinkle of shredded cheddar cheese.
- Finish and Serve: Drizzle the brown gravy generously over the assembled ingredients. Serve immediately while hot for the best flavor and texture.
Notes
- For best results, marinate the chicken overnight to maximize tenderness and flavor.
- Use a deep frying pan or cast-iron skillet to maintain consistent oil temperature for even frying.
- Drain fried chicken on paper towels to reduce excess oil and maintain crispiness.
- Brown gravy can be homemade or store-bought depending on your preference and time.
- Adjust cayenne pepper quantity to control the heat level in the chicken coating.
- Make sure all components are hot before assembling for the best eating experience.
