KFC Famous Bowl Copycat with Chicken, Corn, and Gravy

Why You’ll Love This Recipe

• All the comfort of the fast-food classic with fresher, creamier mashed potatoes and a richer gravy.
• Weeknight-friendly: use frozen popcorn chicken, or go from-scratch when you have time.
• Customizable layers—adjust cheese, heat level, or swap in air-fried or homemade chicken.
• Kid-approved, crowd-pleasing, and great for make-ahead meal prep.

Grocery List

• Produce: Russet potatoes, fresh chives or parsley (optional)
• Dairy: Unsalted butter, whole milk, sour cream, cheddar, Monterey Jack, mozzarella
• Pantry: Frozen popcorn chicken, beef broth, chicken broth, all-purpose flour, soy sauce, Worcestershire sauce, onion powder, garlic powder, kosher salt, black pepper

Full Ingredients

For the Creamy Mashed Potatoes

• 2 lb russet potatoes, peeled and cut into 1-inch cubes
• 4 tbsp unsalted butter
• 1 cup whole milk, warmed (or 3/4 cup milk + 1/4 cup half-and-half for extra richness)
• 2 tbsp sour cream
• 1 tsp kosher salt, plus 2 tsp for the boiling water
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)

For the Sweet Corn Layer

• 2 cups sweet corn kernels (canned and drained, or frozen and thawed)
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/4 tsp sugar (optional, enhances sweetness)

For the Rich Brown Gravy

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium stock, ideally 1 cup beef + 1 cup chicken for classic flavor
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• Kosher salt to taste (start with 1/4 tsp)

For the Popcorn Chicken

• Option A (Fast): 1 lb frozen popcorn chicken
• Option B (From Scratch):
• 1 lb boneless, skinless chicken breast or thigh, cut into 1-inch pieces
• 1/2 cup buttermilk
• 1 tsp hot sauce (optional)
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Neutral oil for frying (2 to 3 cups), such as canola or peanut oil

Cheese and Garnish

• 1 1/2 cups shredded three-cheese blend (1/2 cup each sharp cheddar, Monterey Jack, and low-moisture mozzarella)
• 2 tbsp finely chopped fresh chives or parsley (optional)

Step-by-Step Instructions

Step 1: Heat the oven or air fryer and start the potatoes

Preheat oven or air fryer to 400°F. Place peeled, cubed potatoes in a large pot, cover with cold water by 1 inch, and add 2 tsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are very tender, 12–15 minutes. Meanwhile, warm 1 cup milk with 4 tbsp butter in a small saucepan over low heat until the butter melts; keep warm.

Step 2: Make the brown gravy

In a medium saucepan over medium heat, melt 3 tbsp butter. Sprinkle in 3 tbsp flour and cook, whisking constantly, until the roux smells toasty and turns light brown, 3–4 minutes. Slowly whisk in 2 cups stock, then add 1 tsp soy sauce, 1 tsp Worcestershire, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Bring to a simmer and cook 5–7 minutes, whisking occasionally, until glossy and thick enough to coat a spoon. Taste and add salt as needed. Keep warm on low, whisking in a splash of stock if it gets too thick.

Step 3: Cook the popcorn chicken

Fast method: Bake frozen popcorn chicken on a parchment-lined sheet at 400°F for 16–18 minutes, flipping at 10 minutes, until crisp and hot. Or air-fry at 400°F for 10–12 minutes, shaking halfway.

From-scratch option: Toss chicken pieces with 1/2 cup buttermilk and 1 tsp hot sauce; marinate 15–30 minutes. In a bowl, whisk 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne. Dredge chicken in the dry mix, pressing to adhere. Heat 2–3 inches of oil to 350°F in a deep pot. Fry in batches 4–5 minutes until golden and the thickest pieces reach 165°F internal. Drain on a rack and sprinkle lightly with salt.

Step 4: Warm the sweet corn

In a small skillet over medium heat, melt 1 tbsp butter. Add 2 cups corn, 1/4 tsp salt, and 1/4 tsp sugar (optional). Cook, stirring, until hot and glossy, 3–4 minutes. Keep warm.

Step 5: Mash the potatoes until creamy

Drain the potatoes well and return them to the hot pot over low heat for 30–60 seconds to steam off excess moisture. Remove from heat and mash with a potato masher or press through a ricer. Stir in the warm butter-milk mixture and 2 tbsp sour cream. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder (optional). Mix just until smooth and creamy.

Step 6: Assemble the bowls

Divide potatoes among 4 heatproof bowls (about 1 cup each). Top each with 1/2 cup warm corn and a generous handful of popcorn chicken (6–8 pieces). Ladle over 1/3–1/2 cup hot gravy per bowl. Sprinkle each with 1/3–1/2 cup shredded three-cheese blend.

Step 7: Melt the cheese and serve

For maximum melt, place bowls under a hot broiler on the middle rack for 1–2 minutes, watching closely, until the cheese just melts and turns glossy. Alternatively, cover bowls for 2–3 minutes to melt with residual heat. Garnish with chopped chives or parsley and an extra grind of black pepper. Serve immediately with a spoon.

Pro Tips

• Warm dairy makes silkier mashed potatoes and prevents them from tightening up.
• For the most authentic flavor, use a mix of beef and chicken stock in the gravy and season to taste at the end.
• Re-crisp popcorn chicken right before assembly so it stays crunchy under the gravy.
• Shred your own cheese for the best melt; pre-shredded can contain anti-caking agents.
• If the gravy thickens too much while you assemble, whisk in 1–2 tbsp warm stock to loosen.

Variations

• Spicy Bowl: Toss popcorn chicken in a Nashville-style hot butter (2 tbsp melted butter + 2 tsp hot sauce + pinch cayenne) before layering.
• BBQ Ranch: Drizzle bowls with 1–2 tbsp smoky BBQ sauce and 1 tbsp ranch dressing before the cheese.
• Vegetarian Swap: Use crispy cauliflower bites or plant-based nuggets and a savory mushroom or vegetable gravy.

Storage & Make-Ahead

Store components separately for best texture. Mashed potatoes: refrigerate up to 4 days; reheat gently with a splash of milk. Gravy: refrigerate up to 4 days; rewarm on low, thinning with stock as needed. Corn: refrigerate up to 3 days. Popcorn chicken: refrigerate up to 3 days and re-crisp at 375°F for 5–7 minutes in an air fryer or 8–10 minutes in the oven. Fully assembled bowls keep 1–2 days refrigerated; reheat covered at 350°F for 12–15 minutes or microwave in 60-second bursts, then re-crisp extra chicken separately if possible. Mashed potatoes and gravy both freeze well for up to 2 months; thaw overnight and reheat gently.

Nutrition (per serving)

Approximate: 980 calories; 35 g protein; 88 g carbohydrates; 52 g fat; 22 g saturated fat; 6 g fiber; 1,700 mg sodium. Values will vary based on brands, cooking method, and portion sizes.