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

1 h 15 minServes 4Nutri-Score D€€
from @onestopchop9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tendersMeat600 g
  • buttermilkDairy240 ml
  • all-purpose seasoningSpices15 g
  • chili powderSpices5 g
  • ground mustardSpices5 g
  • smoked paprikaSpices5 g
  • Sazon seasoningSpices5 g
  • hot saucePantry15 ml
  • flour (for dredging)Pantry200 g
  • Yukon Gold potatoes (peeled and sliced into even pieces)Produce1 kg
  • salt (for the potato water)Spices20 g
  • butter (for the mashed potatoes)Dairy60 g
  • garlic (minced)Produce3 pieces
  • chives (chopped)Produce10 g
  • heavy creamDairy180 ml
  • vegetable oil (for frying)Pantry1 litre
  • butter (for the gravy)Dairy15 g
  • chicken brothPantry350 ml
  • corn (cooked)Produce300 g
  • cheddar cheese (shredded)Dairy100 g
  • green onion (sliced)Produce20 g

per serving

Nutrition

794kcal

Carbs
61 g
Proteins
39 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Stockpot
  • Saucepan ×2
  • Colander
  • Potato masher
  • Frying pan
  • Slotted spoon
  • Kitchen thermometer
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Mash the potatoes

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