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Copycat KFC Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/copycat-kfc-bowl-recipe/