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KFC Mashed Potato Bowls

KFC mashed potato bowls layer creamy Yukon Gold potatoes with crisp fried chicken, sweet corn, savory gravy, and shredded cheddar. The chicken is fried until golden and finished in a warm oven before the bowls are assembled.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

For the mashed potatoes
  • 2 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cups water
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter divided
  • 1 cup whole milk divided and warmed as needed
For the chicken
  • 1 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 cup all-purpose flour divided
  • 0.25 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 1 egg large
  • 2.5 cups vegetable oil
For the gravy
  • 1.5 cups low-sodium beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 tsp onion powder
For the bowls
  • 1 can (15 oz) whole-kernel corn drained
  • 1 cup cheddar cheese shredded

Equipment

  • 1 5-quart pot
  • 1 10-inch skillet
  • 1 small saucepan
  • 1 microwave-safe bowl

Method
 

Make the mashed potatoes
  1. Put the potatoes in a 5-quart pot and add the water and 1 1/2 teaspoons of the salt.
  2. Bring the pot to a boil over high heat.
  3. Reduce the heat and simmer for 12 to 15 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes and return them to the pot.
  5. Mash the potatoes with 4 tablespoons of the butter, 1/2 cup of the milk, and 1/2 teaspoon of the salt.
  6. Cover the potatoes and keep warm.
Prepare and fry the chicken
  1. Set a wire rack over a rimmed baking sheet and heat the oven to 200°F.
  2. Put 1/4 cup of the flour in a shallow dish.
  3. In a second dish, mix the remaining flour with 1/4 cup cornstarch, paprika, garlic powder, black pepper, and the remaining 1 teaspoon of salt.
  4. Whisk the egg with the remaining 1/2 cup of milk in a third shallow dish.
  5. Coat the chicken pieces in the plain flour.
  6. Dip the floured chicken pieces in the egg mixture.
  7. Coat the chicken pieces in the seasoned flour mixture.
  8. Heat the vegetable oil to 350°F in a 10-inch skillet.
  9. Fry the chicken in batches for 4 to 5 minutes, turning as needed, until golden and 165°F in the center.
  10. Transfer the chicken to the rack in the oven.
Make the gravy
  1. Melt the remaining 2 tablespoons of butter in a small saucepan over medium heat.
  2. Stir in the beef broth and onion powder and bring to a simmer.
  3. Whisk the remaining 2 tablespoons of cornstarch with the cold water until smooth.
  4. Whisk the cornstarch mixture into the simmering broth and cook for 1 to 2 minutes, stirring, until thickened.
Assemble the bowls
  1. Heat the drained corn in a microwave-safe bowl for 1 to 2 minutes, until hot.
  2. Divide the mashed potatoes among four bowls and top with the corn and chicken.
  3. Spoon the gravy over the chicken.
  4. Finish the bowls with the cheddar cheese.

Notes

For crisp chicken, fry in batches without crowding the skillet. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and fried coating can lose their texture. For a gluten-free variation, use a gluten-free all-purpose flour blend.