KFC Famous Bowls are comfort in a bowl! Creamy mashed potatoes topped with sweet corn, popcorn chicken, cheddar cheese, and gravy. What’s not to love about that?!
KFC Famous Bowls (Copycat) Recipe
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They are called famous bowls for a reason! These fan favorite bowls from KFC sure are famous thanks too all the delicious components! They are packed with so many great flavors that pair perfectly together. You are sure to fall in love with these bowls.
What are KFC Famous Bowls (Copycat)?
Made famous by the fast food chains KFC (Kentucky Fried Chicken), these bowls scream comfort! The base of the bowl is creamy mashed potatoes. KFC then tops the potatoes with their famous popcorn chicken which is incredibly flavorful and crispy. Corn, cheddar cheese and gravy are piled high on these bowls for the ultimate comfort meal.
Our copycat recipes tastes even better than the fast food famous dish. The best part is that making it at home makes it more budget friendly, healthy, and you can customize the flavors to your personal liking.
What to Serve with KFC Famous Bowls (Copycat)
- Jalapeno Cheddar Corn Bread
- Kale Apple Salad
- Dill Pickle Chopped Salad
- Watermelon Salad
- Pear Fennel Arugula Salad
What is in KFC Famous Bowls (Copycat)?
- Mashed Potatoes
- Potatoes – we love russet potatoes for mashed potatoes but you can use any variety you prefer. Peels are optional but KFC does remove the peels so in our recipe we peel the potatoes.
- Butter – everything is better with butter!
- Milk and Cream – this combination gives the potatoes the most creamy, irresistible texture!
- Salt
- Pepper
- Cheddar Cheese – pairs perfectly with the popcorn chicken, gravy and corn. If you prefer to use a different flavor of cheese you can. You can even add some spice to the dish by using a spicy cheese such as jalapeno Havarti, pimento cheese or spicy Monterrey jack.
- Corn – this recipe is great for weeknight meals because you can use fresh, canned or frozen corn. We love to keep a can of corn and a bag of frozen corn on hand for quick and easy recipes like this one and our Mexican Street Corn Dip and Avocado Corn Tomato Salad!
Popcorn Chicken Ingredients
- Chicken – boneless skinless chicken breast or thighs can be used for this recipe. Since the chicken is fried, to keep the recipe a bit healthier, we like to use chicken breast. You can also use a combination.
- Buttermilk – this is used to marinate the chicken. It helps tenderize the chicken and keep it moist.
- Flour – the coating for the chicken is seasoned flour. After the chicken is marinated in the buttermilk it is dipped in the flour. For best results and an extra crispy coating you can dip the pieces of chicken in the buttermilk and flour 2-3 times to create extra layers of batter.
- Secret Spice Mix – KFC is known for their famous spice mix. We have cracked the code on their secret recipe. Our recipe tastes just like the takeout classic… maybe even better!
Gravy Ingredients
- Beef and Chicken Bouillon – this combination gives the gravy a rich flavor and a beautiful color. For added nutrients you can even use beef bone broth and chicken bone broth. Homemade or store-bought broth works great for this recipe.
- Water – you can use beef broth and chicken broth, or bouillon. If using bouillon you will need water, or you can just use broth.
- Butter and Flour – cooked together to create a roux which thickens the gravy.
- Onion Powder – adds additional flavor on top of the flavor already in the bouillon.
- Salt
- Pepper
How to Make KFC Famous Bowls (Copycat)
Full Printable Recipe at Bottom of Page
Popcorn Chicken Steps
1 Cut your chicken into small even size bite size pieces.
2 In a large bowl mix together the buttermilk, salt and black pepper. Add the cut chicken and stir until evenly combined. Cover and marinate in the fridge for at least 15 minutes – 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
3 In a shallow bowl, combine all of the popcorn chicken coating ingredients.
4 Remove a few pieces of chicken from the buttermilk mixture and dip in the seasoned flour coating. Use your hands to press the flour mixture into the chicken. Optional: for best results after coating each piece of chicken in the flour mixture you can quickly dip it back into the seasoned buttermilk and then back into the flour. Repeat this 2-3 times to add 2-3 layers of flour. This will result in the crispiest popcorn chicken.
5 Using a Dutch oven, cast iron pan, or deep pot, add enough oil to come 1″-2″ up the sides. Heat on medium-high heat to 365°F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, the oil is warm enough for frying.
6 Working in batches (do not overcrowd the pan) add chicken and fry for about 4-5 minutes, or until golden brown (internal temperature 165°F). Place on wire rack over paper towels to drain excess oil. Repeat with the remaining chicken until all batches are cooked.
Gravy Steps
1 This recipe can be made using chicken and beef broth, or bouillon cubes or powder dissolved in water. If using bouillon cubes or powder add them to a large bowl with 2 1/4 cups boiling water. Stir until dissolved. If using broth, skip this step.
2 Melt butter in a saucepan over medium heat.
3 Add the flour, onion powder and pepper. Stir continuously for 2-3 minutes, or until the flour is golden in color.
4 Once the flour is golden, slowly pour in half the broth. Stir continuously until evenly combined and pour in the remaining broth. The gravy will begin to thicken.
5 Stir for 1 – 2 minutes until it thickens to a gravy consistency. Season to taste with additional salt or pepper as desired. Remove from the heat. Note: Don’t let the gravy get too thick, it thickens more as it sits. If it gets too thick just stir in a splash of water.
Mashed Potato Steps
1 Peel and cut potatoes into 1 1/2″ cubes.
2 Place in a large pot, add 1 tbsp salt and enough water so it comes 2″ above the potatoes.
3 Bring water to a boil on medium high heat. Boil for 15 minutes, or until potatoes are very soft and fork tender.
4 Drain the potatoes. Leave in colander/strainer on top of the pot to steam dry for 3 minutes.
5 Transfer the drained potatoes back to the pot. Press the potatoes through a potato ricer or use a potato masher.
6 Add the melted butter, heavy cream, milk, 1/2 tsp salt and 1/4 tsp pepper. Stir until mixed through.
7 Season to taste with salt and pepper.
Assemble the Famous Bowl
Assemble bowls by layering mashed potatoes, corn, popcorn chicken, gravy and then top with shredded cheddar cheese.
Serve and enjoy!
Tips for the Best KFC Famous Bowls (Copycat)
Popcorn Chicken Tips
- Chicken – you can use boneless skinless chicken breast or thighs for this recipe. The chicken is marinated in buttermilk which tenderizes it and keeps it moist, so you don’t have to worry about chicken breast drying out. You can even do a combination of chicken breast and thighs. Try to cut the pieces of chicken roughly the same size so that they all have the same cook time. If you cut some pieces small and some big, then the small pieces will overcook before the big pieces are fully cooked.
- Cooking Method – for best results we recommend frying the popcorn chicken. Fry the chicken in batches and do not overcrowd the oil or else the chicken will not evenly cook. If the pieces of chicken are touching in the oil, the batter will stick together and fall off the pieces of chicken. Depending on the size of your pan, cook the chicken in batches and transfer to a cooling rack in the oven to stay warm. You can air fry or bake the chicken by spraying it with cooking spray or drizzling oil over the pieces. Please note, the results will not be the exact same as deep frying but it is still delicious!
- Coating – to get that extra crispy, crunchy and flaky coating on the popcorn chicken be sure to coat it 2-3 times. After the chicken has marinated in the buttermilk, working in batches remove pieces of chicken from the milk and coat in the flour. Then quickly dip the pieces of chicken back in the buttermilk and coat in the flour again. Repeat 2-3 times for best results.
Gravy Tips
- Broth – this recipe can be made using bouillon cubes, bouillon powder, broth or bone broth. It is a great quick way to make gravy with pantry staples ingredients and it is versatile because you can use bouillon or broth. For best results we highly recommend using a combination of beef and chicken as per the recipe, however if you only have beef or only have chicken broth on hand you can use only one.
- Thickness – the gravy is thickened with a roux which is a combination of butter and flour. The gravy will quickly thicken stovetop once the broth is added into the roux. The longer you cook the gravy stovetop, the more it will thicken. You can make the gravy as thin or thick as you like. If you have leftover gravy it can be stored in the fridge for 3-4 days. The gravy will thicken in the fridge so before reheating you can add a splash of water to thin it out again.
FAQs KFC Famous Bowls (Copycat)
For best results, store each component of the famous bowls in separate air tight containers in the fridge, then reheat them in the microwave and assemble the bowl.
For best results, store each component of the famous bowls in separate air tight containers in the fridge for up to 3-4 days. The popcorn chicken, mashed potatoes and gravy can be frozen (see below). We like to keep a bag of frozen corn in the freezer so you can use that at any time for the bowls.
Yes! Since there are many components to the bowls you can make them ahead of time. Prepare the mashed potatoes, popcorn chicken and gravy in advance. Store in the fridge until just before serving and then reheat.
You can freeze each component separately in freezer safe containers for up to 3 months. Thaw in the fridge overnight, reheat each component and then assemble the bowl.
For a vegetarian recipe you can use vegetarian gravy and swap the popcorn chicken for a plant based store bought alternative or make your own popcorn tofu.
For a gluten free recipe use gluten free flour to make the popcorn chicken.
More Fun Dinners
- Taco Bell Mexican Pizza
- BigMac Egg Rolls
- Pull Apart Meatball Sliders
- French Onion Chicken
- Chinese Chicken Salad
- Honey Garlic Chicken and Green Beans
- Chicken Alfredo Bake
Enjoy!
– Sab
KFC Famous Bowls (Copycat Recipe)
Ingredients
- 1 cup corn, canned, fresh cooked, or frozen thawed
- 1 cup cheddar cheese, shredded
Mashed Potatoes
- 2 lb russet potatoes, or other starchy potatoes
- 1 tbsp salt, for water
- 4 tbsp unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp pepper, or to taste
- 1/2 tsp salt, or to taste
Popcorn Chicken
- 2 lbs chicken breast, boneless skinless, cut into bite size pieces
- 3-4 cups oil, or enough for deep frying (neutral oil of choice, ex. vegetable oil, canola oil, peanut oil)
- 1 cup buttermilk
- 1/2 tsp black pepper, or white pepper
- 1/2 tsp salt
Popcorn Chicken Coating
- 1 cup flour, all purpose, packed
- 2 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp celery salt
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp black pepper, or white pepper
Gravy
- 1 chicken bouillon cube, or 2 tsp chicken bouillon powder, or 1 1/4 cups chicken broth
- 1 beef bouillon cube, or 2 tsp beef bouillon powder, or 1 cup beef broth
- 2 1/4 cups boiling water, if using chicken and beef broth do not add this water. This water measurement is for bouillon cubes or powder only.
- 4 tbsp butter, unsalted
- 4 tbsp flour, all purpose
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Salt, to taste
Instructions
Prepare Mashed Potatoes
- Peel and cut potatoes into 1 1/2″ cubes.
- Place in a large pot, add 1 tbsp salt and enough water so it comes 2" above the potatoes.
- Bring water to a boil on medium high heat. Boil for 15 minutes, or until potatoes are very soft and fork tender.
- Drain the potatoes. Leave in colander/strainer on top of the pot to steam dry for 3 minutes.
- Transfer the drained potatoes back to the pot. Press the potatoes through a potato ricer or use a potato masher.
- Add the melted butter, heavy cream, milk, 1/2 tsp salt and 1/4 tsp pepper. Stir until mixed through.
- Season to taste with salt and pepper.
Prepare Popcorn Chicken
- Cut your chicken into small even size bite size pieces.
- In a large bowl mix together the buttermilk, salt and black pepper. Add the cut chicken and stir until evenly combined. Cover and marinate in the fridge for at least 15 minutes – 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
- In a shallow bowl, combine all of the popcorn chicken coating ingredients.
- Remove a few pieces of chicken from the buttermilk mixture and dip in the seasoned flour coating. Use your hands to press the flour mixture into the chicken.
- Optional: for best results after coating each piece of chicken in the flour mixture you can quickly dip it back into the seasoned buttermilk and then back into the flour. Repeat this 2-3 times to add 2-3 layers of flour. This will result in the crispiest popcorn chicken.
- Using a Dutch oven, cast iron pan, or deep pot, add enough oil to come 1″-2″ up the sides. Heat on medium-high heat to 365°F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, the oil is warm enough for frying.
- Working in batches (do not overcrowd the pan) add chicken and fry for about 4-5 minutes, or until golden brown (internal temperature 165°F). Place on wire rack over paper towels to drain excess oil. Repeat with the remaining chicken until all batches are cooked. Serve and enjoy!
Prepare Gravy
- This recipe can be made using chicken and beef broth, or bouillon cubes or powder dissolved in water. If using bouillon cubes or powder add them to a large bowl with 2 1/4 cups boiling water. Stir until dissolved. If using broth, skip this step.
- Melt butter in a saucepan over medium heat.
- Add the flour, onion powder and pepper. Stir continuously for 2-3 minutes, or until the flour is golden in color.
- Once the flour is golden, slowly pour in half the broth. Stir continuously until evenly combined and pour in the remaining broth. The gravy will begin to thicken.
- Stir for 1 – 2 minutes until it thickens to a gravy consistency. Season to taste with additional salt or pepper as desired. Remove from the heat. Note: Don't let the gravy get too thick, it thickens more as it sits. If it gets too thick just stir in a splash of water.
- Serve and enjoy!
Assemble the Bowls
- Assemble bowls by layering mashed potatoes, corn, popcorn chicken, gravy and then top with shredded cheddar cheese.
- Serve and enjoy!
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