Copycat KFC Famous Bowls with Crispy Popcorn Chicken
Homemade mashed potatoes topped with buttered corn, crispy baked popcorn chicken, brown gravy, and cheddar cheese. A copycat take on the drive-thru bowl that makes 4 servings in 35 minutes.
Equipment
- Rimmed half-sheet pan (18 x 13 inches) with a wire rack
- 4-quart pot
- colander
- Potato masher or ricer
- Small saucepan (1 quart)
- Medium saucepan (2 quart)
- Whisk
- Instant-read thermometer
- 4 wide serving bowls (about 16 ounces each)
Ingredients
- 1 tablespoon kosher salt 15 g, for the cooking water
- 2 pounds russet or Yukon Gold potatoes 907 g, peeled and cut into 1 1/2-inch chunks
- 1/2 cup whole milk 120 ml
- 1/4 cup heavy cream 60 ml
- 4 tablespoons unsalted butter 57 g
- 1/2 teaspoon kosher salt 3 g, for seasoning
- 1/4 teaspoon black pepper 0.5 g
- 1 1/2 pounds frozen popcorn chicken 680 g
- 1 can 15.25 ounces sweet corn (432 g), drained
- 1 tablespoon unsalted butter 14 g, for the corn
- 2 packets 0.87 ounce each brown gravy mix (49 g total)
- 2 cups cold water 480 ml, for the gravy
- 1 cup shredded cheddar cheese 113 g
Instructions
- Heat the oven to 425°F (220°C). Arrange the popcorn chicken in one layer on a wire rack set in a half-sheet pan. Bake for 15 to 18 minutes, flipping halfway, until deep golden and the internal temperature reaches 165°F (74°C).
- Simmer the potatoes in salted cold water for 15 to 20 minutes, until fork-tender. Drain and let them steam dry for 1 minute, then mash with warmed milk, cream, butter, salt, and pepper.
- Whisk the gravy mix into cold water and cook over medium heat until bubbling. Simmer for 1 minute. Warm the corn with butter for 3 to 4 minutes.
- Layer potatoes, corn, chicken, 1/2 cup gravy, and 1/4 cup cheese in each bowl and serve hot.
Nutrition
Serving: 1BowlCalories: 1010kcalCarbohydrates: 86gProtein: 36gFat: 56gSaturated Fat: 24gCholesterol: 160mgSodium: 2100mgFiber: 8gSugar: 9g
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