Copycat KFC Famous Potato Bowl - Twisted!

Copycat KFC Famous Potato Bowl - Twisted!

                     

                                                                                                                                                 

Prep Time ---> 15 Mins

Total Time----> 1 hour 30 Mins

Serves about 4  (Serving size- about 1 bowl)

                                                                                                                                                


So can I just tell you about the craving I have had for two weeks? I am sure you have guessed it from the title but it's the KFC famous potato bowl. No lie ya'll, I used to get these bowls like once a month. I was OBSESSED. Being here in Nicaragua has brought up a craving for things that just don't exist. However, we do NOT give up that easily. I knew I could replicate it and do it better. Plus, this dish is perfect when you want to have leftovers. This dish lasted me three days and can easily be reheated in the microwave. So, are you ready to have a warm bowl of comfort with a spicy twist? Then keep reading!

Ingredients

1 Chicken breast (cut into strips)
1 block or bag of mild cheddar cheese (this is what was on sale LOL..feel free to use whatever cheese you prefer)
small container of cream cheese
4 large potatoes
Sweet corn (fresh or canned)

2 cups chicken stock
1 1/2 sticks of  unsalted butter
Garlic salt
Black Pepper
Adobo seasoning
Frozen Peas and carrots (optional)
Walkerswood Traditional Jerk seasoning (hot or mild)

Kitchen Bouquet Browning and Seasoning Sauce (for color)

1 small bag of flour
2 eggs
Electric hand mixer, kitchen aid or whisk


How To!

1.) Wash your chicken cutlet well with water, vinegar or lemon. Or maybe a combination. Just make sure its clean child. Cut it into strips lengthwise. Toss them into a bowl and season with the seasonings very lightly. Don't overdue it because jerk seasoning contains a lot of salt. Add about a tablespoon of jerk seasoning and coat it around the chicken very well. You may have noticed that I do not have measurements for the seasonings. It is because I'm black. We season until our grandmothers whisper in our ear that it is enough (I kid ..sort of LOL) This step can be completed the day before and left in the fridge to marinate as well. 

2.) Wash your potatoes and cut them into quarters (I leave the skin on. Not only because of time but because their are a ton of nutrients in potato skin). Bring them to a boil in seasoned (season with the seasonings above. I also like to add rosemary and thyme)  water. The water should be just above the potatoes.

3.) Once your potatoes are soft, drain them. If you have a kitchen aid, place these potatoes in the attachment bowl. If not, keep them in the pot. Toss into the bowl/pot one stick of butter, the above seasonings (trust your soul dear) a handful of shredded cheese, and the small container of  cream cheese.  Now blend! This should only be for about 2 minutes. Keep going until everything is blended, fluffy and light. If you are using a whisk, it will take about four to six minutes.

                                

4.) Cover your mash and place to the side. Let's get started on our gravy.

5.) So I don't know about you, but I do not have drippings just hanging around for gravy. So, I simply used butter, gravy and chicken stock. I melted about 2 tablespoons of the unsalted butter in a small pot on the stove. I then added 4 teaspoons of flour and whisked like crazy until I achieved a smooth consistency. My chicken stock was made beforehand using a chicken stock packet and 2 cups of water. This particular packet has parsley and other spices which is great for an extra kick of flavor, but it is not necessary. Slowly pour the chicken stock in your flour and butter mixture and whisk again. Pour and whisk until you achieve the consistency you desire.  I like mine on the medium thick side. Add about half a capful of the browning sauce. If you are satisfied with the color, leave it. If not, add another half capful. A little goes a long way with this stuff. Whisk away till well blended. Save any extra stock and put it to the side. Clearly I love saying to the side a lot . I guess that's the pimp side 🤣

                                

6.)  Take your peas and carrots and boil them for about 3 minutes in the chicken stock. This gives peas and carrots a chock full of flavor. Drain and let cool. If you have can peas and carrots or if you are skipping peas and carrots all together, then do not worry about this step. 

7.) Finally, back to the chicken. Crack two eggs in a bowl and beat. Place loads of flour on a plate. Place some olive oil or canola oil in your frying pan. Coat about three strips at a time into the egg than the flour. Place them in the hot oil. Repeat this until all your chicken strips are coated and in the pan.

8.) After about 6-10 minutes, flip to the other side. Fry them up for about the same amount of time. It is important to achieve a nice, golden crispy look. However, DO NOT overcook. No one wants to eat dry overcooked chicken. When both sides are done, take your strips out of the oil using your tong or spatula, and place them on paper towels to drain the excess oil.

9.) Now it is time to assembly your bowl! Scoop a couple scoops of mash into the bowl. Afterwords, add your desired amount of gravy. Top with the canned corn and peas and carrots. Sprinkle on the cheese. Top with chicken strips. Grab a spoon and dig IN! 

 

                           

                           


I forgot to mention that this dish is totally vegetarian friendly. Since we did not use any drippings for the gravy,just skip the chicken and use non chicken stock; WALA! Let me know how this came out for you. Did you follow my recipe to the T or adjust? Did you love? Hate it? Let's chat down below!