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KFC Mashed Potato Bowls

KFC mashed potato bowls layer creamy russet potatoes with crisp popcorn chicken, sweet corn, savory gravy, and shredded cheddar. Bake the chicken while preparing the toppings for a hearty bowl with plenty of contrasting textures.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 lb popcorn chicken frozen, fully cooked, breaded
For the mashed potatoes
  • 2 lb russet potatoes peeled and cut into 1-inch chunks
  • 1 tbsp kosher salt for the potatoes' cooking water
  • 0.5 tsp kosher salt for mashing
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
For the gravy
  • 3 tbsp canola oil
  • 3 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 0.25 tsp ground black pepper
For the corn
  • 1 can (15 oz) whole-kernel corn drained
For the topping
  • 1 cup cheddar cheese shredded

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Bake the chicken
  1. Preheat the oven to 400°F and spread the frozen chicken in a single layer on an 18x13-inch rimmed baking sheet.
  2. Bake for 15-20 minutes, turning halfway through, until crisp and an instant-read thermometer inserted into the thickest pieces reads 165°F.
Cook the potatoes
  1. Put the potatoes in a 4-quart saucepan, cover with cold water by 1 inch, and add 1 tablespoon of the salt; bring to a boil over high heat.
  2. Reduce the heat and simmer for 12-15 minutes, until the potatoes are easily pierced with a fork, then drain well.
  3. Warm the milk in a microwave-safe measuring cup in the microwave for 30-45 seconds.
  4. Mash the potatoes with the butter, warm milk, and remaining 1/2 teaspoon salt until creamy.
Make the gravy
  1. Heat the canola oil in a 2-quart saucepan over medium heat, whisk in the flour, and cook for 1-2 minutes until pale golden.
  2. Gradually whisk in the broth and black pepper; bring to a simmer and cook for 4-6 minutes, whisking, until thickened.
Warm the corn
  1. Heat the drained corn in a 1-quart saucepan over medium heat for 3-4 minutes, stirring, until hot.
Assemble the bowls
  1. Divide the mashed potatoes among four bowls and top with the corn, chicken, gravy, and cheddar cheese.

Notes

For the smoothest potatoes, drain them well before mashing. Refrigerate leftovers for up to 3 days; freezing the assembled bowls is not recommended because the potatoes and gravy can change texture. For a dairy-free variation, use dairy-free butter, milk, and cheddar.