Tulo

KFC Famous Bowl Recipe

Frying the chicken in small popcorn-size pieces gives a high crust-to-meat ratio so every bite stays crunchy even after gravy hits it, and a quick pan gravy made from the same seasoned flour used in the dredge ties the whole bowl together instead of tasting like separate components stacked on top of each other.

Prep
25 min
Cook
35 min
Total
60 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb russet potatoes, peeled and cubed
  • 6 tbsp unsalted butter, divided
  • 1/2 cup whole milk
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 1/4 cups all-purpose flour, divided
  • 1/4 cup cornstarch
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder, divided
  • 1 tsp black pepper, divided
  • 2 tsp salt, divided
  • 4 cups vegetable oil, for frying
  • 1 1/2 cups frozen corn kernels
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup shredded cheddar cheese

Nutrition per serving

Calories
2739
Protein
46g
Carbs
84g
Fat
250g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the cubed potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15-18 minutes until fork-tender, then drain.
  2. 2Return the potatoes to the pot and mash with 2 tablespoons of the butter, the milk, 1/2 teaspoon salt, and a pinch of pepper until smooth. Cover and set aside.
  3. 3In a shallow bowl, whisk together 1 cup of the flour (reserve the remaining 1/4 cup for the gravy), the cornstarch, paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 teaspoon salt.
  4. 4Pour the buttermilk into a second bowl, add the chicken pieces, and toss to coat. Let sit at least 10 minutes at room temperature.
  5. 5Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  6. 6Working in batches so the oil temperature doesn't drop, lift the chicken from the buttermilk, dredge in the flour mixture, and shake off the excess. Fry for 4-5 minutes, turning once, until deep golden and the internal temperature reaches 165°F (74°C). Drain on a wire rack.USDA safe minimum for poultry: 165°F (74°C)
  7. 7For the gravy, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the reserved 1/4 cup flour and cook 1 minute, stirring constantly.
  8. 8Gradually whisk in the chicken broth, then simmer 4-5 minutes, whisking often, until thickened. Season with the remaining garlic powder and black pepper.
  9. 9Warm the corn in a skillet with a splash of water, or in the microwave, until heated through.
  10. 10To assemble, spoon mashed potatoes into the bottom of each bowl, top with corn, then popcorn chicken. Sprinkle with cheddar and ladle gravy over the top. Serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • No deep fryer needed: a heavy pot with 2-3 inches of oil and a clip-on candy thermometer works fine for maintaining 350°F.
  • Swap the from-scratch popcorn chicken for a bag of frozen popcorn chicken baked or air-fried according to the package if short on time; the mashed potatoes and gravy will still taste homemade.
  • Instant mashed potatoes work in a pinch, just season them a little more assertively since the gravy and cheese add plenty of flavor to balance against.
  • A mild cheddar or a cheddar-Monterey Jack blend is closest to the shredded cheese used on the original; sharp cheddar will taste noticeably tangier.

Storage & reheating

Store the mashed potatoes, corn, chicken, and gravy in separate airtight containers in the refrigerator for up to 3 days rather than assembling ahead, since gravy soaks into stored fried chicken and softens the crust. Reheat the chicken in a 400°F oven or air fryer for 6-8 minutes to re-crisp it, warm the potatoes and corn in the microwave, and reheat the gravy in a saucepan over low heat, whisking in a splash of broth if it has thickened too much.

Tips from the Tulo kitchen

  • Keep the first batches of fried chicken warm on a wire rack in a 200°F oven while the rest fries, so everything stays crisp for assembly.
  • If the gravy tastes floury, it usually hasn't simmered long enough; give it another minute or two of gentle bubbling to cook out the raw flour taste.

FAQ

Can the chicken be baked instead of fried?

Yes. Arrange the dredged pieces on a wired, oiled baking sheet and bake at 425°F for about 18-20 minutes, flipping halfway, though the crust will be thinner and less shatter-crisp than deep-fried.

What kind of cheese does the original KFC bowl use?

It uses a shredded three-cheese blend that's mostly mild cheddar; a plain shredded mild or medium cheddar at home gets very close.

Can leftover fried chicken be used instead of making it fresh?

Yes, chopped leftover fried chicken or even rotisserie chicken tossed in a hot pan works as a shortcut, though it won't have the same crisp popcorn-chicken texture.

Why is the gravy for this bowl usually peppery?

The original bowl uses a black pepper-forward gravy rather than a plain white gravy, which is why this version leans on extra black pepper in both the dredge and the gravy itself.

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