Description
Hearty Southern-Style Crispy KFC Bowls feature tender, buttermilk-marinated fried chicken pieces served over creamy mashed potatoes, warm corn, and shredded cheddar cheese, all smothered in rich brown gravy. This comforting, flavorful bowl brings classic Southern fried chicken flavors into a satisfying one-dish meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken Marinade
- 4 boneless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
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 the chicken: In a large bowl, combine the bite-sized chicken pieces with the buttermilk. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight to allow the chicken to tenderize and absorb flavor.
- Prepare the seasoned flour: In another large bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt to create a flavorful coating for the chicken.
- Heat the oil: Pour vegetable oil into a deep frying pan or cast-iron skillet to a depth suitable for frying. Heat over medium-high until the oil reaches about 350°F (175°C) or is hot enough for frying.
- Coat the chicken: Remove the chicken pieces from the buttermilk, shaking off excess liquid. Dredge each piece thoroughly in the seasoned flour mixture so they are well coated on all sides.
- Fry the chicken: Carefully place the coated pieces into the hot oil. Fry for 6 to 8 minutes, turning as needed, until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Prepare mashed potatoes: While frying the chicken, prepare creamy mashed potatoes using your preferred method. Ensure they are smooth and piping hot.
- Heat the corn: In a separate pan, warm the corn kernels over medium heat until fully heated through, stirring occasionally.
- Assemble the bowls: Place a generous scoop of mashed potatoes in each serving bowl as the base layer.
- Add toppings: Arrange a handful of crispy fried chicken pieces on top of the mashed potatoes, add a layer of warm corn, and sprinkle with shredded cheddar cheese.
- Finish with gravy: Drizzle brown gravy generously over the bowl. Serve immediately to enjoy the bowl hot and flavorful.
Notes
- For best flavor and tenderness, marinate the chicken overnight.
- Ensure oil temperature remains steady while frying for even and crispy coating.
- You can substitute regular brown gravy with mushroom or sausage gravy for variation.
- Use fresh or frozen corn; just thaw frozen corn before heating.
- Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet or microwave.
