A few weeks ago I realized I had half of a baked potato, precisely 5 frozen chicken nuggets left, and about 1/4 of a bag of frozen corn. So naturally I made a KFC Bowl and I could not believe how yummy it was!
The first time I made this it was basic, but basic can be delicious. Of course I had to make it again but with a little flair!
This time I made my Mascarpone Mashed Potatoes and a quick 5-minute gravy that I almost drank out of the pan before it got to the bowls. (Also, I did use my Homemade Roasted Chicken Stock in the gravy and this was very much the right move. I had some frozen in my freezer that I just heated up on the stove before I made my gravy.)
These bowls came together so quick and I almost didn’t drizzle on hot honey but this would have been a mistake!!
This is perfect for a quick weeknight meal that is a little elevated and will satisfy every craving!
PrintBetter at Home KFC Bowls
- Yield: 4-5 1x
Ingredients
For the Mashed Potatoes:
2–3 russet potatoes, scrubbed, peeled, and cubed
3 Tbsp butter
3 Tbsp mascarpone cheese or cream cheese
1/2 cup heavy whipping cream
2 tsp kosher salt
1 tsp freshly cracker pepper
For the Quick Gravy:*
2 Tbsp butter
2 Tbsp flour
1 1/2 cups Beef or Chicken bone broth
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
For the Toppings:
1 bag of your favorite frozen nuggets (I love Just Bare nuggets)
1 can sweet corn, drained and heated on the stovetop
1 cup sharp cheddar cheese, shredded
Optional (but not really):
Drizzle of hot honey
Instructions
For the Mascarpone Mashed Potatoes:
In a small pot, add potatoes. Cover the potatoes with water. Place the pot over high heat and bring the water to a boil. Once the water comes to a boil, reduce the heat to medium and cook for 10 minutes, or until the potatoes are tender and easily pierced with a fork.
Once the potatoes are cooked, drain them and add them back to the pot. Add the butter, mascarpone cheese OR cream cheese, heavy cream, salt, and pepper, and mash. Taste! Add extra salt or butter if needed.
For the Nuggets:
Bake or AirFry the nuggets according to the package instructions.
For the Corn:
Drain, then add to a dry sauté pan over medium-high heat. Sauté for 4-5 minutes until the corn gets charred spots (this adds a smoky depth that cuts through the richness of this bowl!).
For the Gravy:
Melt butter in a small saucepan. Whisk in flour and cook for 1 minute (don’t let it burn).
Slowly whisk in your broth. The flour will clump a little at first, this is fine. Just keep whisking until it reaches a smooth consistency.
Stir in the Worcestershire and salt. Simmer until thickened, about 2-3 minutes. It should be glossy!
To Assemble:
In a bowl, start with a pillowy cloud of Mascarpone Mashed Potatoes.
Next, add a layer of shredded cheddar cheese followed by a the charred corn (this lets the cheese melt between the hot potatoes and the toppings). Then pile on the Crispy Nuggets.
Pour the gravy over the bowl. Drizzle with hot honey. Devour!
Notes
*If you don’t want to make the gravy, you can drizzle your bowl with your favorite store-brand BBQ sauce
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