KFC Famous Bowl Copycat Recipe
This KFC Famous Bowl copycat recipe features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!
Ingredients
- 12 ounces boneless skinless chicken breast or boneless skinless thighs
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon coarse black pepper
- 4 large egg whites
- 2 cups panko bread crumbs
- 4 cups vegetable oil or shortening, for frying (at least 4 cups)
- 2 cups KFC mashed potatoes or desired amount
- 1 cup shredded cheddar cheese or Colby
- 1/2 cup cooked corn kernels
- 2 cups KFC gravy or desired amount
Instructions
- Dice chicken into bite sized pieces.
- Use 3 shallow bowls or rimmed plates (empty pie plates are great for this) to set up a breading station.In the first bowl, mix together the flour, paprika, onion powder, salt, and pepper. Set aside.In the second bowl, add the egg whites and whisk well.In the third bowl, spread the panko bread crumbs.
- Fill a heavy-bottomed stock pot, deep cast iron skillet, or Dutch oven with at least 2 inches of oil and begin heating over medium-high heat. Clip a cooking thermometer to the stock pot, to monitor the temperature of the oil. Heat the oil until it reaches precisely 350°F.
- Meanwhile, bread the chicken pieces by dipping them in the flour mixture, then in the egg whites, back into the flour mixture, once more in the egg whites, and finally, roll them in the bread crumbs.
- Drop breaded chicken pieces, a few at a time, into the hot oil. Use a slotted spoon to turn them over after about a minute. Cook for 2-3 minutes total, until the breading is a deep golden brown. Check that the internal temperature of the chicken is 165°F to confirm that the chicken is properly cooked through.
- Remove from the hot oil and place on paper towels to drain off the excess oil.
- Divide the mashed potatoes between 4 small soup or cereal bowls. Sprinkle 1/4 cup of cheese over the potatoes, then top each bowl with 3 ounces of fried chicken pieces and a couple of tablespoons of corn. Drizzle desired amount of gravy over each bowl and serve while hot.
Notes
- Store in an airtight container in the refrigerator for up to 3 days. Famous bowls store best when the separate components of the dish (mashed potatoes, gravy, chicken, etc.) are stored separately and fresh bowls are assembled when needed.
- Using chicken tenders makes it quick and easy to slice the chicken into perfect, bite-sized pieces. You can certainly cut up whole chicken breasts or thighs though, if you prefer.
- We use egg whites for battering the chicken. This gives a lighter flavor and texture to the breading. You can use whole eggs (you may just need two) or a combination of eggs and milk.
- A double coating of both the flour and the egg white helps the panko bread crumbs to stick and makes a nice breading that fully covers each piece of chicken. Or, you could use a single coat of flour, followed by a dunk in the egg whites, and then a dip in the breadcrumbs.
- Monitor the oil carefully. The heat may need to be adjusted while cooking to maintain an oil temperature of 350° F. When new pieces of chicken are added, the temperature will initially drop, but then climb back up quickly as the chicken comes up to temperature.
Nutrition
Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg