Boil the potatoes

• Place the potatoes in a pot and cover with water.
• Boil until completely tender and easily pierced with a knife.

Mash the potatoes

• Drain the potatoes and mash them while hot.
• Add the butter, warm milk, salt and black pepper and mash until smooth and creamy.

Coat the chicken

• Coat each marinated chicken piece generously with the Kentucky seasoned flour.
• Press the flour on so the coating sticks well.

Fry the chicken popcorn

• Heat the oil in a deep fryer or pot to about 170 °C.
• Fry the chicken pieces in batches until golden and cooked through.
• Drain on paper towels.

Assemble the bowls

• Spoon the creamy mashed potato into bowls.
• Top with the crispy chicken popcorn.
• Drizzle with mayonnaise and cheese sauce and serve immediately.