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KFC Famous Bowl (Homemade)
Plat

KFC Famous Bowl (Homemade)

1 h 15Pour 4Nutri-Score D€€
par @onestopchop9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tendersViandes600 g
  • buttermilkProduits laitiers240 ml
  • all-purpose seasoningÉpices15 g
  • chili powderÉpices5 g
  • ground mustardÉpices5 g
  • smoked paprikaÉpices5 g
  • Sazon seasoningÉpices5 g
  • hot sauceÉpicerie15 ml
  • flour (for dredging)Épicerie200 g
  • Yukon Gold potatoes (peeled and sliced into even pieces)Fruits et légumes1 kg
  • salt (for the potato water)Épices20 g
  • butter (for the mashed potatoes)Produits laitiers60 g
  • garlic (minced)Fruits et légumes3 morceaux
  • chives (chopped)Fruits et légumes10 g
  • heavy creamProduits laitiers180 ml
  • vegetable oil (for frying)Épicerie1 litre
  • butter (for the gravy)Produits laitiers15 g
  • chicken brothÉpicerie350 ml
  • corn (cooked)Fruits et légumes300 g
  • cheddar cheese (shredded)Produits laitiers100 g
  • green onion (sliced)Fruits et légumes20 g

par portion

Nutrition

794kcal

Glucides
61 g
Protéines
39 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Marmite
  • Casserole ×2
  • Passoire
  • Presse-purée
  • Poêle
  • Écumoire
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Mash the potatoes

    • Remove the towel and mash the potatoes down.
    • Stir in the warm cream mixture, leaving a few lumps.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 9
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