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KFC Famous Bowl (Homemade)
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KFC Famous Bowl (Homemade)

1 h 15 minPara 4Nutri-Score D€€
de @onestopchop9 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken tendersCarne600 g
  • buttermilkLácteos240 ml
  • all-purpose seasoningEspecias15 g
  • chili powderEspecias5 g
  • ground mustardEspecias5 g
  • smoked paprikaEspecias5 g
  • Sazon seasoningEspecias5 g
  • hot sauceDespensa15 ml
  • flour (for dredging)Despensa200 g
  • Yukon Gold potatoes (peeled and sliced into even pieces)Frutas y verduras1 kg
  • salt (for the potato water)Especias20 g
  • butter (for the mashed potatoes)Lácteos60 g
  • garlic (minced)Frutas y verduras3 piezas
  • chives (chopped)Frutas y verduras10 g
  • heavy creamLácteos180 ml
  • vegetable oil (for frying)Despensa1 litro
  • butter (for the gravy)Lácteos15 g
  • chicken brothDespensa350 ml
  • corn (cooked)Frutas y verduras300 g
  • cheddar cheese (shredded)Lácteos100 g
  • green onion (sliced)Frutas y verduras20 g

por ración

Nutrición

794kcal

Carbohidratos
61 g
Proteínas
39 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Olla
  • Cazo ×2
  • Escurridor
  • Prensapatatas
  • Sartén
  • Espumadera
  • Termómetro de cocina
  • Pinzas de cocina

paso a paso

Preparación

  1. Marinate the chicken tenders

    • Place the chicken tenders in a bowl and coat with the buttermilk.
    • Add the all-purpose seasoning, chili powder, ground mustard, smoked paprika, Sazon and hot sauce, then mix well.
    • Set aside to marinate.
    Paso 1

  2. Prepare the potatoes

    • Slice the Yukon Gold potatoes into even pieces.
    • Rinse them in a colander to remove the dirt.
    • Heavily salt boiling water and slowly drop the potatoes in.
    Paso 2

  3. Boil the potatoes

    • Cook until the potatoes are fork tender.
    • Strain them and return them to the pot.
    • Cover the pot with a towel.
    Paso 3

  4. Warm the cream mixture

    • In a saucepan melt the butter with the garlic and chives.
    • Add the heavy cream and warm it through so the potatoes stay creamy.
    Paso 4

  5. Mash the potatoes

    • Remove the towel and mash the potatoes down.
    • Stir in the warm cream mixture, leaving a few lumps.
    Paso 5

  6. Dredge the chicken

    • Take the tenders from the wet marinade straight into the flour.
    • Press the dredge onto the tenders and set aside so it adheres.
    Paso 6

  7. Fry the chicken

    • Heat the oil to at least 175 °C.
    • Drop the tenders in and wait a moment so they don't stick to the bottom.
    • Fry until golden and cooked through, then drain on a tray.
    Paso 7

  8. Make the gravy

    • In a small saucepan melt the butter with a little of the frying grease.
    • Whisk in the flour and cook out the raw taste.
    • Deglaze with the chicken broth and simmer until thickened.
    Paso 8

  9. Assemble the bowls

    • Layer the mashed potatoes and corn in a bowl.
    • Top with the fried tenders and pour over the gravy.
    • Add the cheese in the middle and finish with the green onion.
    Paso 9
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