What kind of chicken does KFC use?

KFC traditionally uses white meat chicken breast for their popcorn chicken , marinated and seasoned with a blend of spices. You can replicate this at home using fresh, boneless chicken breast pieces.

Can I make a KFC bowl in an air fryer?

Yes! For a lighter version, air fry popcorn chicken at 400°F for 10-12 minutes or until crispy and golden. This reduces oil while maintaining crispness.

How do I store leftovers?

Store leftover KFC bowl components separately in airtight containers. Refrigerate for up to 3 days . Reheat mashed potatoes and gravy in the microwave or stovetop, and re-crisp chicken in the oven or air fryer.

Can I use store-bought gravy?

Absolutely! Choose a high-quality store-bought chicken or turkey gravy . For extra flavor, enhance with garlic powder, black pepper, or onion powder .

Traditional KFC bowl recipes are not gluten-free due to flour in the chicken breading and wheat-based gravy . Use gluten-free flour and gluten-free gravy alternatives to adapt the recipe.

Can I make it low-carb or keto-friendly?

Yes! Replace mashed potatoes with cauliflower mash , use grilled or air-fried chicken instead of breaded, and skip corn . Make gravy with low-carb thickeners like almond flour .

What cheese melts best for this recipe?

Cheddar , mozzarella , or a blend of both works well for a melty topping. For extra stretch, use low-moisture mozzarella .

How long does it take to prepare?

The complete KFC bowl recipe takes around 45-60 minutes including prep and cooking time. Using pre-cooked or store-bought ingredients can shorten this to 30 minutes .

KFC Bowl Recipe Homemade: Comfort Food in Every Bite

Name: KFC bowl recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large russet potatoes; 4 tbsp butter; ½ cup milk; Salt and pepper to taste; 2 boneless chicken breasts, cut into bite-sized pieces; 1 cup buttermilk; 1 cup flour; ½ cup cornstarch; 1 tsp paprika, 1 tsp garlic powder; 1 cup frozen corn, thawed; 1 cup shredded cheddar cheese; 2 cups chicken broth; 2 tbsp butter, 2 tbsp flour (for gravy); Optional: parsley, buffalo sauce for garnish

Ingredients

Scale

4 large russet potatoes
4 tbsp butter
½ cup milk
Salt and pepper to taste
2 boneless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup flour
½ cup cornstarch
1 tsp paprika, 1 tsp garlic powder
1 cup frozen corn, thawed
1 cup shredded cheddar cheese
2 cups chicken broth
2 tbsp butter, 2 tbsp flour (for gravy)
Optional: parsley, buffalo sauce for garnish

Instructions

Prep Mashed Potatoes: Boil peeled and cubed potatoes in salted water. Drain and mash with butter, milk, salt, and pepper.
Fry Popcorn Chicken: Marinate chicken pieces in buttermilk. Coat in seasoned flour and cornstarch mixture. Fry at 350°F until golden.
Make Gravy: Create a roux with butter and flour. Slowly whisk in chicken broth. Cook until thickened and season to taste.
Assemble Bowl: Layer mashed potatoes, corn, popcorn chicken, gravy, and cheese. Garnish as desired.

Serve: Enjoy immediately while hot and fresh.

Notes

Substitute cauliflower mash for a low-carb version.
Use store-bought gravy for convenience.
Air-fry or bake the chicken for a healthier option.

Author: Omelia
Prep Time: 20 min
Cook Time: 25 mins
Category: Main Course
Method: Frying, Assembling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 750 kcal
Sugar: 3 g
Sodium: 1400 mg
Fat: 42 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 58 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 120 mg

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