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kfc popcorn chicken bowl recipe

Popcorn Chicken Bowl Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • Vegetable oil for frying
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk, warmed
  • Salt and pepper to taste
  • 1 cup frozen corn, thawed
  • 1.5 cups chicken gravy
  • 1 cup shredded cheddar cheese

Method
 

  1. Toss the chicken pieces in the buttermilk and soak for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
  2. Place the cubed potatoes in a large pot of cold salted water, bring to a boil, then simmer for 15 to 18 minutes until fork-tender. Drain well and let sit 1 minute to steam off excess moisture.
  3. Mash the drained potatoes with the butter and warm milk until smooth and thick. Season with salt and pepper to taste, then cover and keep warm over low heat.
  4. Whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a wide shallow bowl. Lift the chicken from the buttermilk, letting the excess drip off, and press each piece firmly into the flour mixture on all sides. Rest on a wire rack.
  5. Heat vegetable oil to 350°F (175°C) in a heavy pot with oil about 2 inches deep. Fry the chicken in batches of 8 to 10 pieces for 4 to 5 minutes, turning once, until deep golden and the internal temperature reaches 165°F (74°C). Rest on a wire rack between batches.
  6. Warm the chicken gravy in a small saucepan over medium heat for 3 to 4 minutes. Cook the thawed corn in a separate pan over medium heat for 2 to 3 minutes until warmed through.
  7. Spoon mashed potatoes into each bowl, add corn, pile on the fried chicken, pour over the hot gravy, and scatter shredded cheddar on top. Serve immediately.

Notes

The buttermilk soak and the dry flour blend can both be prepared the night before, which cuts active prep time to about 10 minutes on the day you cook. If you want to make a quick homemade gravy, whisk 2 tbsp of the frying oil with 2 tbsp of flour in a small saucepan over medium heat for 1 minute, then pour in 1.5 cups of warm chicken stock and stir until thickened, about 3 to 4 minutes.