CopyCat KFC Bowl

Who needs a drive through when you can make it even better at home?




In a large bowl add the chicken thighs that have been cut into bite size pieces. Marinade with buttermilk and Spicy Dan-O’s Seasoning for 1-2 hours in the fridge. 

In a large bowl combine the flour, cornstarch, baking powder, salt, and Dan-O’s original seasoning. Dredge the marinated chicken in the seasoned flour and dust off the excess flour. 

Heat some vegetable oil to 350 degrees Fahrenheit in a deep fryer or Dutch oven. (Fill no more than 1/2 way with oil for safety). Deep fry the chicken pieces for 5-6 minutes or until cooked through and golden brown. Drain the chicken on a wire rack and immediately season with salt. 

In a large pot filled with water, add the cut potatoes and some salt. Bring to a boil until the potatoes are soft then drain. Mash the potatoes until smooth with a stick of butter, salt, pepper, Dan-o’s original seasoning and some milk. 

For the gravy: In a medium size pot add 3 Tbsp of butter, garlic, and shallot. Sauté till translucent then add 2 cups of chicken stock. Let simmer for 10 minutes then season with salt and pepper. Thicken the gravy with a corn starch slurry consisting of 2 Tbsp of cornstarch and 4 Tbsp of cold water. Add the slurry to the simmering gravy a little at a time and whisk until thickened to your desired consistency. 

In a small pot add the drained can of corn with a little butter, salt and pepper. Sauté until warm then set aside. 

Serve in a bowl with mashed potatoes on the bottom followed by crispy chicken, corn, cheddar cheese and gravy. Garnish with freshly chopped chives to give a mild onion flavor. 



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