Description
This Hearty Southern-Style Crispy KFC Bowl recreates the beloved crispy fried chicken bowl experience at home. Featuring juicy, buttermilk-marinated chicken fried to golden perfection and layered over creamy mashed potatoes, sweet corn, melted cheddar cheese, and smothered in savory brown gravy, this comforting dish is perfect for a satisfying meal that brings a touch of Southern charm to your table.
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
Other Ingredients
- Vegetable oil, for frying
- 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, submerge the bite-sized chicken pieces in buttermilk. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight to ensure the chicken becomes tender and flavorful.
- Prepare the Flour Coating: Combine the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt in a separate large bowl. Mix thoroughly to create an even seasoned flour mixture for dredging the chicken.
- Heat the Oil: Pour vegetable oil into a deep frying pan or cast-iron skillet to a depth suitable for shallow frying. Heat the oil over medium-high until it reaches an optimal frying temperature, around 350°F (175°C).
- Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge the chicken pieces in the seasoned flour mixture, pressing gently to ensure a thorough and even coating on all sides.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding the pan. Fry for 6-8 minutes, turning as needed, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken with a slotted spoon and set on paper towels to drain excess oil.
- Prepare Mashed Potatoes: While the chicken fries, prepare mashed potatoes using your preferred recipe or method. Ensure they are creamy, smooth, and hot when serving.
- Heat the Corn: In a separate pan, warm the corn kernels over medium heat until heated through, stirring occasionally to prevent sticking.
- Assemble the Bowls: Spoon a generous portion of warm mashed potatoes into each serving bowl as the base layer.
- Add Chicken and Corn: Top the mashed potatoes with a handful of crispy fried chicken pieces, followed by a layer of the warmed corn kernels.
- Add Cheese and Gravy: Sprinkle shredded cheddar cheese over the chicken and corn. Drizzle warm brown gravy generously on top for a rich, savory finish. Serve immediately while hot.
Notes
- For best flavor and tenderness, marinate the chicken overnight.
- Maintain oil temperature to avoid greasy or unevenly cooked chicken.
- Use fresh or frozen corn, thawed and drained, if canned corn is not available.
- Homemade mashed potatoes and brown gravy elevate the dish but store-bought versions work well for convenience.
- Adjust cayenne pepper quantity to suit your preferred spice level.
- Ensure all components are hot for the best eating experience.
