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Better-for-You Copycat KFC Bowl
I’ve always had a soft spot for KFC, particularly their Famous Bowl. With mashed potatoes, corn, chicken, gravy, and cheese, it’s basically all my favorite things layered together in one meal. What’s not to love? So, of course, I knew I wanted to recreate this at home, and I’m happy to say that this version is just as good, if not better!
The fact that it’s healthy + high-protein is such a dream come true. And every bite has the perfect combo of flavor and texture! Plus, unlike most recipes, the gravy is SUPER easy to make. Everything cooks all at once, keeping prep time quick. Finish the bowls with shredded cheese and green onions, and I’m telling you, it’s literally like your fave KFC bowl at home. Even my kids love these!
RELATED: Vegan Loaded Mashed Potato Bowls
Why You’ll Love these Homemade KFC Bowls
- High-Protein + Healthy – Unlike the fast food option, this homemade copycat KFC bowl recipe provides 64 grams of protein and 14 grams of fiber, along with vitamins and nutrients, thanks to the hidden veggies.
- Versatile – With just a few simple swaps, this recipe can easily be made gluten and/or dairy-free to suit various dietary needs.
- Weeknight-Friendly – I promise it’s SO easy to make! The ingredients come together quickly, and if you cook them all at once, you can have dinner on the table in about 45 minutes.
- Meal Prep – Leftovers store and reheat well. So, I pre-portion several bowls. Then, all I have to do is warm them up for a quick meal. I honestly look forward to leftovers the entire week!
Ingredients
Mashed Potatoes & Cauliflower
- Potatoes – Yukon Gold potatoes are my favorite, because they create a creamier consistency and buttery flavor. Russet potatoes also work. Make sure to peel them and cut them into 1 ½-inch pieces.
- Cauliflower – This combines with the potatoes, adding nutrients and fiber. No one ever notices!
- Unsalted Butter – Olive oil also works.
- Milk – Full-fat milk creates the best flavor and creamiest consistency, but any regular or non-dairy milk will work.
- Salt/Pepper – Omit the added salt if salted butter is all you have on hand.
Chicken
- Boneless Skinless Chicken Breast – You can substitute chicken thighs if you prefer them.
- Eggs – These act as a binder, helping the breading stick to the chicken. I don’t recommend using egg substitutes like flax eggs for this recipe.
- Cornflakes – These create a super crispy texture! I used name-brand Corn Flakes, but you can use any similar cereal or gluten-free options if needed.
- Almond Flour – I recommend a finely ground almond flour, instead of almond meal, for the best texture.
- Spices – Paprika, salt, garlic powder, and onion powder create a savory breading with just a touch of spice.
- Avocado Oil – You can also use olive oil cooking spray.
Homemade Gravy
- Broth – Vegetable broth is another good option. I recommend low-sodium varieties!
- Herbs & Spices – Fresh thyme, pepper, garlic powder, and onion powder add savory flavor.
- Tamari Sauce – Sub soy sauce if you don’t need to keep this recipe gluten-free.
- Tapioca Starch – This helps thicken the gravy. You can also use cornstarch in its place.
Toppings
- Frozen Green Peas
- Frozen Corn
- Green Onions – Use both the dark and light parts.
- Shredded Cheddar Cheese
How to Make a Copycat KFC Bowl
Once you realize how easy this recipe is to make, you’ll never go back to the restaurant version again! You’ll need a non-stick baking sheet, a large pot, a potato masher, a wide bowl, a ziplock bag, and two small pots. Here’s how to make a Copycat KFC Bowl recipe:
- Boil veggies – Submerge the potatoes and cauliflower in a pot of water, and boil until fork-tender.
- Mash potatoes – Drain the water, and return the potatoes and cauliflower to the pot. Add buttermilk, salt, and pepper, and mash to your desired consistency.
- Bread the chicken – Dredge the chicken in a bowl of whisked eggs. Then, transfer it to a ziplock bag of cornflakes, almond flour, and spices, and shake to coat.
- Bake – Transfer the chicken to a baking sheet, leaving space between each piece. Lightly brush or spray the chicken with oil, and bake until it cooks through.
- Prepare the gravy – In the meantime, combine all the gravy ingredients in a small pot, and bring the liquid to a boil, whisking until it thickens. Set aside.
- Boil peas– Bring a small pot of water to a boil, add the peas and corn, and cook for just a few minutes. Drain and set aside.
- Assemble – Divide the warm mashed potatoes between bowls. Then, add the chicken, peas, and corn, and top them with shredded cheese and green onion. Finish with a drizzle of gravy, and enjoy!
Tips
- Whip the Potatoes. THIS IS A GAME-CHANGER GUYS! Use a hand mixer to making whipping the potatoes super quick and get the best smooth mashed potato texture.
- Super Crispy Chicken Pieces – Be careful not to overcrowd the baking sheet! Leave space between each piece of chicken. This allows air to circulate, ensuring the chicken crisps and browns nicely on all sides.
- Microwave the Veggies. I like to steam the peas and carrots by heating up a glass bowl full of water (about 3-4 cups) for about 3 minutes in the microwave (until almost boiling). Then, I immediately add in the frozen veggies and add a plate over the top. I let it sit there for about 5-10 minutes and then drain!
- Frozen Chicken Nuggets – This recipe is actually really good with just good ‘ol frozen chicken nuggets if you want to save time! Just skip making the chicken and microwave them instead.
RELATED: Copycat Chipotle Chicken Bowls
KFC Bowl Recipe Variations
Air Fryer Chicken – Instead of baking, pop the coated chicken nuggets into the air fryer, and cook at 400°F for about 10 to 12 minutes. They’ll get extra crispy with even less oil!
Spice – Add cayenne pepper, chili powder, or hot sauce to the chicken coating or gravy for a spicy twist.
Extra Veggies – Swap out the peas or add to them with broccoli, green beans, or roasted carrots to sneak in even more veggies.
Different Cheeses – Sharp cheddar is the classic choice, but mozzarella, pepper jack, or even a sprinkle of Parmesan all taste amazing, too.
BBQ Style – Replace the gravy with a drizzle of BBQ sauce for sweet and savory bowls.
Sweet Potato Mash – Replace half or all of the Yukon gold potatoes with sweet potatoes for a slightly sweeter base.
How to Store
Store leftover KFC bowls in airtight containers in the fridge for up to 3-4 days. If possible, I recommend keeping the components (mashed potatoes, chicken, veggies, gravy) separate so they don’t get soggy.
How to Freeze a KFC Chicken Bowl
You can freeze the mashed potatoes, gravy, and veggies for up to 2 months. I don’t recommend freezing the chicken nuggets or assembled bowls since the coating loses its crunch.
How to Reheat a KFC Bowl
Warm assembled bowls in the microwave in 30-second intervals. Or, reheat the chicken in the oven or air fryer to keep it crispy, and warm the potatoes, veggies, and gravy in the microwave or on the stovetop.
More Copycat Recipes
- Copycat Chipotle Corn Salsa
- Copycat Costco Heavenly Hunks
- Spicy Southwest Salad Recipe (Chick-fil-A Copycat)
- Gluten-Free Cranberry Bliss Bars
- Honey Pepper Pimento Chicken Sandwich
- Peppermint Frosty Recipe
More Delicious Chicken Recipes
- Greek Chicken Bowl Recipe
- French Onion Chicken Bowls
- Kung Pao Chicken Bowls
- Southwest Chicken Burrito Bowl
- Bang Bang Chicken Bowls
- General Tso’s Chicken Bowls
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Copycat KFC Bowl Recipe
Equipment
- Potato Masher
Ingredients
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 teaspoons fine sea salt + 1 tablespoon for salting the water
- 1/4 teaspoon ground black pepper
Chicken
- 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
Homemade Gravy
- 1 cup chicken broth
- 1 1/2 teaspoon 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
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
- Preheat the oven to 400°F. Grease a nonstick baking sheet with cooking spray.
- Bring a large pot of water to a boil and season with 1 tablespoon of salt.
- Carefully add the potatoes and cauliflower to the pot and boil for 20-25 minutes until fork tender. (covered)
- Turn off the heat. Drain the potatoes & cauliflower and return to the empty pot. Add the butter, milk, 1 teaspoon salt and pepper. Mash until you’ve reached your desired consistency (smooth or a bit chunky). Set aside.
- For the chicken, whisk the eggs in a wide bowl.
- In a gallon ziplock, add the cornflakes, seal the ziplock and punch until the cornflakes turn into crumbs. Add the almond flour, paprika, salt, garlic and onion powder, zip the bag and shake.
- Place all chicken into the egg mixture and move around to coat.
- Add the chicken to the zip lock bag and shake to coat in the “breadcrumb” mixture.
- Transfer the chicken to the prepared baking sheet and spread into an even layer, leaving space between each piece. Spray generously with the avocado oil cooking spray.
- Bake for 20-22 minutes until fully cooked through.
- While the chicken bakes, prepare the gravy by combining all the ingredients in a small pot and bring to a boil, whisking until thickened about 3 minutes. Remove from the heat and set aside.
- Bring a small pot of water to a boil, add the peas and boil for 3 minutes. Drain and set aside.
- Assemble the bowls – evenly divide the mashed potatoes, chicken, peas, and corn. Sprinkle it with shredded cheese and green onion. Drizzle each bowl with the gravy.
Video
Notes
- You can whip the potatoes with a hand mixer if desired!
- I like to steam the peas and carrots by heating up a glass bowl full of water (about 3-4 cups) for about 3 minutes in the microwave (until almost boiling). Then I immediately add in the frozen veggies and add a plate over the top. I let it sit there for about 5-10 minutes, then drain!
Ivy says:
Absolutely delicious! This meal was the perfect comfort food after a long day of work and adjusting to daylight savings…
I had never made mashed potatoes with cauliflower before, but this will be my new staple moving forward.
The reason for 4 stars is the chicken. I made it according to the recipe, except I used regular flour. The corn flakes didn’t stick as well as I hoped they would, but that could be a mistake on my end. My partner had two servings and loved it. I will be making this again. Thank you so much!