Copy Cat KFC Famous Bowl Recipe

I just made a Kfc Famous Bowl knockoff casserole that’s stupidly cheesy and way too good to ignore.

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I’m obsessed with this Kfc Famous Bowl because it hits the sloppy-savory spot I can’t quit. I adore how crispy bites melt into creamy homemade mashed potatoes, with sweet corn and gravy tying everything together.

It’s cheap, loud, and ridiculously satisfying when I want a real meal that doesn’t pretend to be fancy. But mostly I love the textures, crunchy, smooth, salty, gooey, and the way each forkful feels like a small, riotous dinner.

I keep russet potatoes, peeled and cubed, ready because this is the kind of food I crave and repeat. And I eat it messy, every time.

Ingredients

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Russet potatoes: creamy base, hearty comfort — makes the bowl cozy.
Unsalted butter: adds silkiness and that rich, homey taste.
Whole milk: loosens mash, keeps it smooth and slightly creamy.
Salt for potatoes: wakes up the mash, don’t skip it.
Chicken breasts: the meaty, satisfying protein that holds up to gravy.
Buttermilk: tenderizes chicken and brings a tangy edge.
Large egg: helps breading stick, gives a bit of richness.
Vegetable oil: makes the chicken crisp and golden, like takeout.
All purpose flour: the crunchy coating base, plain but essential.
Paprika: mild smoky note, pretty color on the chicken.
Garlic powder: savory punch, gives depth without fuss.
Onion powder: sweet, savory backbone that blends into the breading.
Kosher salt for breading: seasons the crust so every bite sings.
Black pepper: brightens flavors with a little kick.
Frozen sweet corn: pops of sweetness and texture, brightens the bowl.
Prepared chicken gravy: comfort pouring over everything, salty and warm.
Shredded sharp cheddar: melty, tangy topping that ties it together.
Optional cayenne or poultry seasoning: add a little heat or herby warmth.

Ingredient Quantities

3 lb russet potatoes, peeled and cubed (makes about 6 cups mashed)

4 tbsp unsalted butter

1/2 cup whole milk (more if needed)

1 tsp salt (for potatoes)

1.5 lb boneless skinless chicken breasts, cut into bite sized pieces

1 cup buttermilk

1 large egg

2 cups vegetable oil for frying

1 cup all purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt (for breading)

1/2 tsp freshly ground black pepper

2 cups frozen sweet corn, thawed

2 cups prepared chicken gravy (or homemade, see notes)

2 cups shredded sharp cheddar (or cheddar Colby blend)

Optional pinch cayenne or poultry seasoning for extra flavor

How to Make this

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1. Preheat oven to 350 F. Put potatoes in a pot of salted water, boil until tender about 15 to 20 minutes, drain, then mash with 4 tbsp butter, 1/2 cup whole milk, and 1 tsp salt; add more milk if needed so it’s creamy but not runny.

2. While potatoes cook, cut chicken into bite sized pieces and toss in a bowl with 1 cup buttermilk and 1 large egg, mix and let sit 10 minutes to tenderize; if you want extra kick stir in a pinch of cayenne or poultry seasoning.

3. In a shallow dish combine 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper; dredge each chicken piece in the flour mix, shake off excess, and set aside.

4. Heat 2 cups vegetable oil in a heavy skillet over medium high heat until shimmering but not smoking; fry chicken in batches until golden and cooked through about 3 to 4 minutes per side, transfer to a paper towel lined plate to drain.

5. In a baking dish (9×13 works well) spread half the mashed potatoes in an even layer to make the bottom “mash bed.”

6. Scatter the fried chicken pieces evenly over the mashed potatoes, then sprinkle the 2 cups thawed sweet corn over the chicken.

7. Pour 2 cups prepared chicken gravy over the chicken and corn, trying to cover most of the surface so the bowl will be saucy and comforting.

8. Spoon the remaining mashed potatoes over the gravy in dollops or an even layer, then sprinkle 2 cups shredded sharp cheddar over the top.

9. Bake at 350 F until the cheese is melted and everything is bubbly about 20 to 25 minutes; let rest 5 minutes before serving so it sets up a bit.

Equipment Needed

1. Large pot for boiling the potatoes (and a lid you can pop on if you want)
2. Colander to drain the potatoes and the fried chicken bits
3. Potato masher or ricer to mash the potatoes till creamy
4. Big mixing bowl for the buttermilk egg soak and to toss the chicken in flour
5. Shallow dish or pie plate for the flour and spice mix
6. Heavy skillet or cast iron pan and a pair of tongs or a slotted spoon for frying
7. Paper towels and a plate to drain the fried chicken
8. 9×13 baking dish for assembling and baking the casserole
9. Measuring cups and spoons plus an oven mitt for safety

FAQ

Q: Can I make this ahead of time? A: Yes, you can cook the chicken, mash the potatoes and warm the corn and gravy separately, store them in airtight containers in the fridge for up to 3 days. Reheat chicken in a 350F oven for 10 minutes to keep it crisp, warm the gravy on the stove and microwave the potatoes gently, stirring so they don’t dry out.

Q: How do I keep the fried chicken crispy when I assemble the bowls? A: Let the chicken drain on a wire rack not paper towels right after frying so steam doesnt sog it. Only add cheese and gravy right before serving. If you have to hold it, keep pieces in a low oven (200F) on a rack for up to 20 minutes.

Q: Can I bake the chicken instead of frying? A: Yep. Toss breaded chicken on a greased rack, bake at 425F for 18 to 22 minutes until golden and cooked through, flip once halfway. It wont be quite as crunchy as deep fried but still tasty and less messy.

Q: What can I use instead of buttermilk? A: Make a quick sub by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk, let sit 5 minutes. For the recipe scale use that ratio. It works great for tenderizing and helps the breading stick.

Q: My mashed potatoes are gluey, what went wrong? A: You probably overworked them. Mash until mostly smooth then stop. Use warm milk and add butter first, fold milk in slowly. Russets are best but dont overmix or use a blender or mixer at high speed.

Q: Can I make the gravy from scratch and any quick tips? A: Yes. Use pan drippings or butter plus flour to make a roux, whisk in warm chicken stock until smooth, simmer until thickened. Season with salt, pepper, and a little poultry seasoning or cayenne if you like heat. Taste before serving cause store bought gravies can be salty.

Copy Cat KFC Famous Bowl Recipe Substitutions and Variations

3 lb russet potatoes: swap for Yukon Golds for creamier mash, or use 1.5 lb peeled sweet potatoes for a sweeter twist.
1 cup buttermilk: if you dont have it, stir 1 Tbsp lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or use plain yogurt thinned with a splash of milk.
2 cups vegetable oil for frying: can use canola or peanut oil for high-heat frying, or avocado oil if you want a neutral, healthier option.
2 cups shredded sharp cheddar: replace with a Colby Jack or Monterey Jack for milder melt, or use a vegan cheddar-style shreds for dairy-free bowls.

Pro Tips

1. Salt the potato water generously and mash while still hot for silkier texture. If your mash gets gluey, stop mashing as soon as lumps are gone and fold in warm milk and butter instead of over-beating. You can also let the potatoes steam dry a minute after draining to get a fluffier mash.

2. Pat the chicken pieces dry before dipping in buttermilk and egg. Excess moisture makes the flour coating slip off. After dredging, let the pieces rest on a rack for 5 to 10 minutes so the crust sets up, then fry in batches so the oil temperature doesn’t crash.

3. Keep oil temp steady around medium high so crust browns without burning. Use a thermometer if you have one. If you’re nervous about raw centers, finish underside-thicker pieces in a 375 F oven for 5 to 7 minutes after frying.

4. If the casserole looks too wet before baking, remove a little gravy or blot the chicken so the final bake isn’t soggy. Conversely, if it’s dry, swirl a few tablespoons of hot milk into the gravy before pouring to help everything meld. Let it rest 5 to 10 minutes after baking so the layers set and slice cleaner.

5. Make-ahead shortcut: you can fry the chicken and mash the potatoes earlier in the day, cool them, then assemble and bake later. Bring the components to room temp for 20 minutes before baking, or add 5 to 10 extra minutes to the oven time if baking from cold.

Recipe by James Level

0.0 from 0 votes

I just made a Kfc Famous Bowl knockoff casserole that’s stupidly cheesy and way too good to ignore.

Servings

servings

Calories

848

kcal

Equipment: 1. Large pot for boiling the potatoes (and a lid you can pop on if you want)
2. Colander to drain the potatoes and the fried chicken bits
3. Potato masher or ricer to mash the potatoes till creamy
4. Big mixing bowl for the buttermilk egg soak and to toss the chicken in flour
5. Shallow dish or pie plate for the flour and spice mix
6. Heavy skillet or cast iron pan and a pair of tongs or a slotted spoon for frying
7. Paper towels and a plate to drain the fried chicken
8. 9×13 baking dish for assembling and baking the casserole
9. Measuring cups and spoons plus an oven mitt for safety

Ingredients

3 lb russet potatoes, peeled and cubed (makes about 6 cups mashed)
4 tbsp unsalted butter
1/2 cup whole milk (more if needed)
1 tsp salt (for potatoes)
1.5 lb boneless skinless chicken breasts, cut into bite sized pieces
1 cup buttermilk
1 large egg
2 cups vegetable oil for frying
1 cup all purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt (for breading)
1/2 tsp freshly ground black pepper
2 cups frozen sweet corn, thawed
2 cups prepared chicken gravy (or homemade, see notes)
2 cups shredded sharp cheddar (or cheddar Colby blend)
Optional pinch cayenne or poultry seasoning for extra flavor

Directions

Preheat oven to 350 F. Put potatoes in a pot of salted water, boil until tender about 15 to 20 minutes, drain, then mash with 4 tbsp butter, 1/2 cup whole milk, and 1 tsp salt; add more milk if needed so it's creamy but not runny.
While potatoes cook, cut chicken into bite sized pieces and toss in a bowl with 1 cup buttermilk and 1 large egg, mix and let sit 10 minutes to tenderize; if you want extra kick stir in a pinch of cayenne or poultry seasoning.
In a shallow dish combine 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper; dredge each chicken piece in the flour mix, shake off excess, and set aside.
Heat 2 cups vegetable oil in a heavy skillet over medium high heat until shimmering but not smoking; fry chicken in batches until golden and cooked through about 3 to 4 minutes per side, transfer to a paper towel lined plate to drain.
In a baking dish (9×13 works well) spread half the mashed potatoes in an even layer to make the bottom "mash bed."
Scatter the fried chicken pieces evenly over the mashed potatoes, then sprinkle the 2 cups thawed sweet corn over the chicken.
Pour 2 cups prepared chicken gravy over the chicken and corn, trying to cover most of the surface so the bowl will be saucy and comforting.
Spoon the remaining mashed potatoes over the gravy in dollops or an even layer, then sprinkle 2 cups shredded sharp cheddar over the top.
Bake at 350 F until the cheese is melted and everything is bubbly about 20 to 25 minutes; let rest 5 minutes before serving so it sets up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.