Copycat KFC Bowl Recipe

Introduction

This Copycat KFC Bowl is a comforting meal that layers crispy chicken, creamy mashed potatoes, savory gravy, and fresh veggies. It’s a perfect homemade version of the fast-food favorite that brings warmth and flavor right to your table.

Ingredients

• 3-4 medium Yukon gold potatoes (peeled and cut into 1 1/2” pieces, about 12 ounces)
• 1 medium head cauliflower (core removed and cut into large florets)
• 2 tablespoons unsalted butter (or olive oil)
• 2 tablespoons milk (of choice)
• 1 teaspoon fine sea salt + 1 tablespoon for salting the water
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds boneless skinless chicken breast (diced into 1-inch cubes)
• 2 large eggs
• 2 cups cornflakes
• 1 cup finely ground almond flour
• 2 teaspoons paprika
• 1/2 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Avocado oil or olive oil cooking spray
• 1 cup chicken broth
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon tamari sauce or soy sauce
• 1 tablespoon tapioca starch
• 1 1/2 cups frozen green peas (steamed)
• 1 1/2 cups frozen corn (steamed)
• 3 green onions (thinly sliced, dark and light parts)
• 1 cup thick shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 400°F and grease a nonstick baking sheet with cooking spray.
2. Step 2: Bring a large pot of water to a boil and season with 1 tablespoon of salt.
3. Step 3: Carefully add the potatoes and cauliflower to the boiling water and cook for 20-25 minutes until fork tender, covering the pot.
4. Step 4: Drain the potatoes and cauliflower, then return them to the empty pot. Add butter, milk, 1 teaspoon salt, and pepper. Mash until smooth or slightly chunky, then set aside.
5. Step 5: Whisk the eggs in a wide bowl for coating the chicken.
6. Step 6: Place the cornflakes into a gallon ziplock bag, seal it, and crush the flakes into crumbs by punching the bag. Add almond flour, paprika, salt, garlic powder, and onion powder, then seal and shake to combine.
7. Step 7: Dip the chicken cubes into the egg mixture, coating each piece thoroughly.
8. Step 8: Transfer the egg-coated chicken to the ziplock bag with the breadcrumb mixture and shake until each piece is well coated.
9. Step 9: Arrange the breaded chicken pieces on the prepared baking sheet in a single layer, leaving space between pieces. Spray generously with avocado oil cooking spray.
10. Step 10: Bake the chicken for 20-22 minutes or until fully cooked through and golden.
11. Step 11: While baking the chicken, combine chicken broth, fresh thyme, pepper, garlic powder, onion powder, tamari sauce, and tapioca starch in a small pot. Bring to a boil and whisk until thickened, about 3 minutes. Remove from heat.
12. Step 12: Bring a small pot of water to a boil, add the frozen peas, and cook for 3 minutes. Drain and set aside.
13. Step 13: Assemble the bowls by evenly dividing mashed potatoes, baked chicken, peas, and corn among serving dishes. Sprinkle with shredded cheddar cheese and sliced green onions, then drizzle the warm gravy over each bowl.

Tips & Variations

• For extra crispiness, toast the almond flour slightly before mixing it with the cornflakes.
• Use Greek yogurt instead of milk in the mash for added creaminess and tang.
• Swap chicken breast for thigh meat for juicier chicken pieces.
• Add a dash of hot sauce to the gravy for a spicy kick.
• Use gluten-free cornflakes and tamari sauce to make the dish gluten-free.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables in the oven or microwave. Warm the gravy gently on the stovetop while stirring to prevent lumps. Assemble bowls fresh before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the components ahead of time?

Yes, you can cook and store the mashed potatoes, chicken, and vegetables separately a day in advance. Reheat them thoroughly before assembling the bowl.

What can I use if I don’t have tapioca starch?

You can substitute tapioca starch with cornstarch or arrowroot powder in equal amounts to thicken the gravy.

Copycat KFC Bowl Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

This Copycat KFC Bowl recipe is a comforting, hearty dish featuring mashed potatoes, roasted seasoned chicken, steamed vegetables, and a rich homemade gravy. It’s inspired by the popular fast-food favorite but made with fresh, wholesome ingredients at home. The dish combines crispy baked chicken coated in a flavorful almond flour and cornflake crust, creamy mashed potatoes with cauliflower, sweet peas and corn, topped with sharp cheddar cheese, fresh green onions, and a savory thyme-infused gravy.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Mashed Potatoes & Cauliflower

• 3–4 medium Yukon gold potatoes, peeled and cut into 1 1/2” pieces (about 12 ounces)
• 1 medium head cauliflower, core removed and cut into large florets
• 2 tablespoons unsalted butter (or olive oil)
• 2 tablespoons milk (of choice)
• 1 teaspoon fine sea salt
• 1 tablespoon salt for boiling water
• 1/4 teaspoon ground black pepper

Chicken & Breading

• 1 1/2 pounds boneless skinless chicken breast, diced into 1-inch cubes
• 2 large eggs
• 2 cups cornflakes
• 1 cup finely ground almond flour
• 2 teaspoons paprika
• 1/2 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Avocado oil or olive oil cooking spray

Gravy

• 1 cup chicken broth
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon tamari sauce or soy sauce
• 1 tablespoon tapioca starch

Vegetables & Toppings

• 1 1/2 cups frozen green peas, steamed
• 1 1/2 cups frozen corn, steamed
• 3 green onions, thinly sliced (dark and light parts)
• 1 cup thick shredded cheddar cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease a nonstick baking sheet with cooking spray to prepare for baking the chicken.
2. Boil Water: Bring a large pot of water to a boil and season it with 1 tablespoon of salt to flavor the vegetables while boiling.
3. Boil Potatoes & Cauliflower: Carefully add the peeled, chopped potatoes and cauliflower florets into the boiling water. Cover and boil them for 20-25 minutes until they are fork tender.
4. Drain and Mash: Turn off the heat, drain the potatoes and cauliflower, then return them to the empty pot. Add butter, milk, 1 teaspoon of salt, and pepper. Mash the mixture to your preferred smooth or slightly chunky texture, then set aside.
5. Whisk Eggs: In a wide bowl, whisk the two eggs thoroughly to prepare for coating the chicken.
6. Combine Breading: Place cornflakes in a gallon ziplock bag. Seal and crush them into crumbs by punching the bag. Add almond flour, paprika, salt, garlic powder, and onion powder. Reseal and shake the bag well to mix evenly.
7. Coat Chicken: Add the diced chicken pieces to the whisked eggs and stir to coat every piece thoroughly.
8. Bread Chicken: Transfer the egg-coated chicken into the ziplock with the breadcrumb mixture. Seal and shake the bag to evenly coat all chicken pieces with the seasoned crumbs.
9. Arrange Chicken: Spread the coated chicken pieces on the prepared baking sheet in a single layer, ensuring space between each piece. Spray generously with avocado oil cooking spray to help crisp the coating during baking.
10. Bake Chicken: Bake the chicken in the preheated oven for 20-22 minutes until cooked through and crispy on the outside.
11. Boil Gravy: While the chicken bakes, prepare the gravy by combining chicken broth, fresh thyme, pepper, garlic powder, onion powder, tamari or soy sauce, and tapioca starch in a small pot. Bring to a boil while whisking continuously until the gravy thickens, about 3 minutes. Remove from heat and set aside.
12. Boil Veggies: Bring a small pot of water to a boil, add the frozen peas, and boil for 3 minutes. Drain and set aside. Repeat for the frozen corn.
13. Assemble Bowls: Divide the mashed potatoes evenly into bowls. Top with baked chicken pieces, steamed peas, corn, shredded cheddar cheese, and green onions. Drizzle each bowl generously with the prepared gravy before serving.

Notes

• You can substitute cauliflower with more potatoes or other vegetables if preferred.
• Using almond flour keeps the breading gluten-free and adds a nutty flavor.
• Ensure the chicken is spread out and not crowded on the baking sheet for optimal crispiness.
• Tapioca starch helps to thicken the gravy naturally without lumps.
• Feel free to use dairy-free milk and butter alternatives to make this recipe dairy-free.
• Leftover bowls store well refrigerated up to 3 days; reheat in the oven for best texture.

Keywords: Copycat KFC Bowl, baked chicken recipe, mashed potatoes, gluten free, hearty meal, homemade KFC bowl, chicken and gravy