KFC Bowls – Delicious Copycat Recipe

Name: KFC Bowls - Delicious Copycat Recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: 1.5 lbs boneless chicken breast or thighs (cut into bite-sized pieces); 1 cup buttermilk; 1 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying; 2 lbs russet potatoes (peeled and cubed); 4 tablespoons unsalted butter; 1/2 cup warm milk or cream; Salt and pepper to taste; 2 cups chicken broth; 3 tablespoons all-purpose flour; 2 tablespoons butter; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1 cup sweet corn kernels (canned or frozen, heated); 1 cup shredded cheddar cheese; Salt and pepper to taste

Posted on February 20, 2026

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The Famous Bowl You Can Make Better at Home

If you have ever sat in a KFC drive-through specifically for one of their Famous Bowls, you already know the appeal. Creamy mashed potatoes, sweet corn, crispy popcorn chicken, savory gravy, and melted cheddar cheese — all layered in one bowl for a combination that is simultaneously comforting, indulgent, and completely satisfying. Now imagine making that same bowl at home, with better ingredients, more generous portions, and the ability to customize every single layer exactly the way you like it.

That is exactly what this copycat KFC bowl recipe delivers. I spent several trips to KFC studying the original before developing this version, and I can honestly say that the homemade version beats the original in every way. The chicken is crispier. The mashed potatoes are creamier. The gravy is richer and more flavorful. And you get to control the quality of every ingredient that goes into it.

This recipe has become one of my family’s most-requested dinners. My kids love the combination of flavors and textures, and I love that it comes together in about 40 minutes from start to finish. It is the ultimate comfort food bowl, and once you make it at home, you will never need to visit the drive-through again.

Why This Recipe Works

The key to nailing this copycat recipe is getting all four components right and assembling them in the correct order. The mashed potatoes need to be ultra-creamy and well-seasoned — they are the foundation of the bowl and everything else builds on them. The gravy needs to be savory, smooth, and pourable — not too thick, not too thin. The chicken needs to be genuinely crispy, not just lightly coated. And the cheese needs to be freshly shredded so it melts beautifully over the hot gravy.

The buttermilk soak for the chicken is non-negotiable. Buttermilk tenderizes the chicken and creates a slightly tangy coating that crisps up beautifully when fried. The seasoned flour coating with garlic powder, onion powder, and paprika gives the chicken that golden, flavorful crust that makes it so irresistible. Frying at the correct temperature — 350°F — ensures the chicken cooks through without burning the coating.

Making the gravy from scratch takes only 5 minutes and the difference in flavor compared to packet gravy is enormous. A simple roux of butter and flour, whisked with chicken broth and seasoned with garlic powder, creates a smooth, rich gravy that ties all the components of the bowl together beautifully.

Key Ingredients for Success

Russet Potatoes: These are the best potatoes for mashing. Their high starch content creates the fluffiest, creamiest mashed potatoes. Yukon Gold potatoes also work well and have a naturally buttery flavor. Avoid waxy potatoes like red potatoes — they become gluey when mashed.

Buttermilk: The acid in buttermilk tenderizes the chicken and helps the flour coating adhere. If you do not have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

Chicken Broth: Use a good-quality chicken broth for the gravy — this is where most of the flavor comes from. Homemade broth is ideal, but a good store-bought low-sodium broth works well. Avoid using water instead of broth, as the gravy will taste flat and bland.

Fresh Shredded Cheddar: Shred your own cheddar from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Freshly shredded cheddar melts into a beautiful, gooey layer over the hot bowl.

Sweet Corn: Canned or frozen corn both work well here. If using canned, drain and rinse it. If using frozen, simply heat it in the microwave or in a small saucepan. The sweetness of the corn is an important contrast to the savory gravy and seasoned chicken.

Pro Tips for the Perfect KFC Bowl

Make the mashed potatoes and gravy first, then fry the chicken last so it is as crispy as possible when you assemble the bowls. Crispy chicken that sits for too long will lose its crunch. Having the potatoes and gravy ready and warm means you can assemble the bowls immediately after the chicken comes out of the oil.

Do not overcrowd the frying pan when cooking the chicken. Frying too many pieces at once drops the oil temperature, resulting in greasy, soggy chicken instead of crispy, golden pieces. Fry in batches of 6-8 pieces at a time, and let the oil return to 350°F between batches.

Season every layer generously. The mashed potatoes should be well-seasoned on their own. The gravy should be well-seasoned on its own. The chicken coating should be well-seasoned. When everything is properly seasoned individually, the assembled bowl will taste harmonious and complete rather than flat and one-dimensional.

Assemble and serve immediately. These bowls do not hold well — the chicken will lose its crunch and the potatoes will cool down quickly. Have everyone at the table ready to eat before you start assembling the bowls.

Step-by-Step: Bringing It to Life

The process begins with the chicken marinade. Cut your chicken into bite-sized pieces — roughly 1-inch cubes — and submerge them in buttermilk. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum tenderness. While the chicken marinates, peel and cube your potatoes and place them in a pot of cold salted water.

Bring the potatoes to a boil and cook until completely fork-tender, about 15 minutes. Drain thoroughly and return to the pot over low heat for a minute to evaporate any excess moisture. Mash with butter and warm milk until smooth and creamy. Season generously with salt and pepper. Keep warm over very low heat, stirring occasionally.

Make the gravy while the potatoes cook. Melt butter in a saucepan over medium heat, whisk in flour, and cook for one minute until the mixture smells slightly nutty. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add garlic powder, salt, and pepper. Simmer for 5 minutes, stirring frequently, until the gravy is smooth and thick enough to coat a spoon. Keep warm over low heat.

Heat 2 inches of oil in a heavy pot or Dutch oven to 350°F. Mix the seasoned flour in a shallow dish. Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the seasoned flour, pressing to adhere. Fry in batches for 4-5 minutes until golden brown and cooked through. Drain on paper towels and season lightly with salt immediately after frying.

Assemble the bowls: start with a generous scoop of creamy mashed potatoes, add a spoonful of warm corn, pile on the crispy chicken pieces, ladle the warm gravy generously over everything, and finish with a handful of freshly shredded cheddar cheese. The heat from the gravy will melt the cheese perfectly. Serve immediately and enjoy every glorious layer.

Variations and Creative Twists

For a spicy version, add cayenne pepper and hot sauce to the chicken coating, and stir a tablespoon of hot sauce into the gravy. You can also use pepper jack cheese instead of cheddar for an extra kick. This spicy variation is absolutely addictive and pairs beautifully with a side of cool coleslaw to balance the heat.

For a healthier version, bake the chicken instead of frying it. Coat the chicken pieces in the seasoned flour mixture, spray generously with cooking spray, and bake at 425°F for 20-25 minutes until golden and cooked through. The chicken will not be quite as crispy as the fried version, but it is still delicious and significantly lower in calories and fat.

For a vegetarian version, replace the chicken with crispy fried cauliflower florets and use vegetable broth for the gravy. The cauliflower gets coated and fried exactly the same way as the chicken and becomes wonderfully crispy and flavorful. This vegetarian bowl is so satisfying that even meat-eaters will enjoy it.

Frequently Asked Questions

Q: Can I use an air fryer for the chicken?
A: Yes! Air fry the coated chicken pieces at 400°F for 12-15 minutes, flipping halfway through, until golden and cooked through. Spray the chicken generously with cooking spray before air frying for the best crispiness. The air fryer version is significantly less greasy than deep-fried chicken.

Q: Can I make the components ahead of time?
A: The mashed potatoes and gravy can be made up to 2 days ahead and reheated. The chicken is best made fresh and served immediately for maximum crispiness. If you need to hold the fried chicken, keep it warm in a 200°F oven on a wire rack — this maintains the crispiness better than covering it.

Q: What oil is best for frying the chicken?
A: Use a neutral oil with a high smoke point — vegetable oil, canola oil, or peanut oil all work well. Avoid olive oil, which has a lower smoke point and will smoke and burn at frying temperatures.

Q: How do I know when the chicken is cooked through?
A: The internal temperature of the chicken should reach 165°F. Use an instant-read thermometer for accuracy. The chicken should also be golden brown on the outside and the juices should run clear when you cut into a piece.

Q: Can I use rotisserie chicken instead of frying?
A: Absolutely! Shredded rotisserie chicken is a great shortcut. It will not be crispy, but it is flavorful and convenient. Simply warm the shredded chicken in the microwave or in a skillet before assembling the bowls.

Better Than the Original

Once you make these KFC copycat bowls at home, you will understand why so many people prefer the homemade version. Better ingredients, more generous portions, and the satisfaction of making something delicious from scratch — it all adds up to a bowl that is genuinely superior to the fast food original.

Try this recipe for your next family dinner and watch it become an instant favorite. Leave a comment below to let me know how it turned out, and share any creative variations you tried. I love seeing how people make this recipe their own!