I can never resist a loaded KFC famous bowl, and this copycat casserole stacks crispy chicken, creamy mashed potatoes, corn, gravy, and melty cheese into one irresistible dish. It’s quick, easy, and always disappears fast.
I’m obsessed with this Copy Cat KFC Famous Bowl because it hits every craving at once without acting fancy about it. I get crispy chicken, mashed potatoes, sweet corn, gravy, and sharp cheddar cheese all in one messy, ridiculous bite.
And honestly, that’s the whole point. It’s saucy, cheesy, crunchy, and totally over the top in the best way.
I love that it feels like drive-thru comfort, but bigger, better, and made for scooping straight from the dish. But no judgment if I hover near the pan with a spoon.
Been there. This is the kind of casserole I crave hard.
Ingredients
- Chicken brings the hearty bite, and thighs stay extra juicy if you’re into that.
- Buttermilk makes the chicken tender and gives that tangy fast-food style flavor.
- Egg helps the coating grab on, so the crunchy bits don’t bail.
- Flour is the main crunch maker, basically the jacket for every chicken piece.
- Cornstarch keeps the coating lighter and crispier, not heavy or doughy.
- Baking powder gives the breading a little puff, which is very KFC-ish.
- Paprika adds color and a warm, cozy flavor without being spicy.
- Garlic and onion powders make everything taste seasoned, not flat.
- Cayenne is optional, but you’ll like it if you want a tiny kick.
- Mashed potatoes are the soft, creamy base that makes the bowl feel cozy.
- Sweet corn adds little pops of sweetness, plus it counts as a veggie.
- Sharp cheddar gets melty and salty, which is honestly the best part.
- Gravy ties it all together, rich, savory, and totally spoon-worthy.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch bite sized pieces
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional for heat
- Vegetable oil for shallow frying, about 1/2 inch in a skillet or enough for 1 quart if deep frying
- 4 cups prepared mashed potatoes (about 2 pounds russet potatoes peeled and cooked) or store bought
- 2 cups frozen sweet corn, thawed
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all purpose flour for gravy
- 2 cups low sodium chicken broth
- 1/4 cup heavy cream or milk for gravy
- Salt and pepper to taste for gravy and mashed potatoes
How to Make this
1. In a bowl whisk 1 cup buttermilk and 1 large egg, add 1 1/2 pounds bite sized chicken pieces and soak 15 to 30 minutes.
2. In a shallow dish combine 1 1/2 cups all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne pepper optional for heat.
3. Remove chicken from the buttermilk mixture, dredge pieces in the seasoned flour until well coated and shake off excess.
4. Heat vegetable oil in a skillet to 350 to 375 degrees F for shallow frying about 1/2 inch oil or heat enough oil for deep frying about 1 quart; fry chicken in batches until golden and cooked through about 3 to 5 minutes per side for bite sized pieces. Drain on paper towels.
5. Preheat oven to 350 degrees F and butter or grease a 9 by 13 inch baking dish.
6. Spread 4 cups prepared mashed potatoes evenly in the bottom of the baking dish and season with salt and pepper to taste.
7. Scatter 2 cups thawed sweet corn over the mashed potatoes then top with the fried chicken pieces.
8. Make the gravy in a saucepan by melting 2 tablespoons butter over medium heat, whisking in 2 tablespoons all purpose flour and cooking 1 minute, then slowly whisking in 2 cups low sodium chicken broth until smooth. Stir in 1/4 cup heavy cream or milk, simmer until slightly thickened and season with salt and pepper to taste.
9. Pour the gravy evenly over the chicken layer, then sprinkle 2 cups shredded sharp cheddar cheese over the top.
10. Bake at 350 degrees F until the cheese is melted and bubbly about 15 to 20 minutes. Let rest 5 minutes before serving.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Shallow dish or pie plate for dredging
4. Large skillet or deep fryer and a thermometer for oil temperature
5. Tongs or slotted spoon
6. 9 by 13 inch baking dish
7. Saucepan and wooden spoon or whisk for gravy
8. Measuring cups and measuring spoons
FAQ
Copy Cat KFC Famous Bowl Recipe Substitutions and Variations
- Chicken (1 1/2 pounds boneless skinless chicken)
- Boneless turkey breast, cut to similar size
- Firm tofu, pressed and cubed, for a vegetarian option
- Cauliflower florets, bite sized, for a veg-forward bowl
- Seitan, sliced or cubed, for a meaty vegetarian alternative
- Buttermilk (1 cup)
- 1 cup milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes
- Plain yogurt thinned with a little milk to pourable consistency
- Kefir, used straight for the same tang and tenderizing effect
- All purpose flour for coating (1 1/2 cups)
- 1:1 gluten free baking flour blend for a gluten free option
- Rice flour or cornstarch for a lighter, crispier crust
- Panko crumbs mixed with a little flour for extra crunch
- Prepared mashed potatoes (4 cups)
- Mashed roasted sweet potatoes for a sweeter, nutrient rich swap
- Cauliflower mash, blended with butter and cream to mimic texture
- Instant mashed potatoes reconstituted per package for speed
Pro Tips
1. Marinate the chicken for the full 30 minutes if you can. It tenderizes and adds flavor without extra salt, and makes the coating cling better when you dredge.
2. For extra crispiness, double-dredge: dunk the buttermilk-soaked pieces back in the liquid briefly, then recoat in the seasoned flour before frying. Fry in small batches so the oil temperature stays steady.
3. Keep the mashed potatoes slightly looser than you think you need; they firm up in the oven and a little extra cream or butter prevents a dry casserole.
4. Make the gravy a little thinner than you want initially. It will thicken further while baking and as it cools. Taste and adjust seasoning at the end with a splash of cream or a pinch of salt.
5. Let the finished bake rest for 5 to 10 minutes before serving so the layers settle and the cheese slices more cleanly. If you want a brighter finish, sprinkle a few chopped chives or green onions on top just before serving.
Copy Cat KFC Famous Bowl Recipe
I can never resist a loaded KFC famous bowl, and this copycat casserole stacks crispy chicken, creamy mashed potatoes, corn, gravy, and melty cheese into one irresistible dish. It’s quick, easy, and always disappears fast.
6
servings
780
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Shallow dish or pie plate for dredging
4. Large skillet or deep fryer and a thermometer for oil temperature
5. Tongs or slotted spoon
6. 9 by 13 inch baking dish
7. Saucepan and wooden spoon or whisk for gravy
8. Measuring cups and measuring spoons
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch bite sized pieces
-
1 cup buttermilk
-
1 large egg
-
1 1/2 cups all purpose flour
-
1 teaspoon cornstarch
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon paprika
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon cayenne pepper optional for heat
-
Vegetable oil for shallow frying, about 1/2 inch in a skillet or enough for 1 quart if deep frying
-
4 cups prepared mashed potatoes (about 2 pounds russet potatoes peeled and cooked) or store bought
-
2 cups frozen sweet corn, thawed
-
2 cups shredded sharp cheddar cheese
-
2 tablespoons butter
-
2 tablespoons all purpose flour for gravy
-
2 cups low sodium chicken broth
-
1/4 cup heavy cream or milk for gravy
-
Salt and pepper to taste for gravy and mashed potatoes
Directions
- In a bowl whisk 1 cup buttermilk and 1 large egg, add 1 1/2 pounds bite sized chicken pieces and soak 15 to 30 minutes.
- In a shallow dish combine 1 1/2 cups all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne pepper optional for heat.
- Remove chicken from the buttermilk mixture, dredge pieces in the seasoned flour until well coated and shake off excess.
- Heat vegetable oil in a skillet to 350 to 375 degrees F for shallow frying about 1/2 inch oil or heat enough oil for deep frying about 1 quart; fry chicken in batches until golden and cooked through about 3 to 5 minutes per side for bite sized pieces. Drain on paper towels.
- Preheat oven to 350 degrees F and butter or grease a 9 by 13 inch baking dish.
- Spread 4 cups prepared mashed potatoes evenly in the bottom of the baking dish and season with salt and pepper to taste.
- Scatter 2 cups thawed sweet corn over the mashed potatoes then top with the fried chicken pieces.
- Make the gravy in a saucepan by melting 2 tablespoons butter over medium heat, whisking in 2 tablespoons all purpose flour and cooking 1 minute, then slowly whisking in 2 cups low sodium chicken broth until smooth. Stir in 1/4 cup heavy cream or milk, simmer until slightly thickened and season with salt and pepper to taste.
- Pour the gravy evenly over the chicken layer, then sprinkle 2 cups shredded sharp cheddar cheese over the top.
- Bake at 350 degrees F until the cheese is melted and bubbly about 15 to 20 minutes. Let rest 5 minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 533g
- Total number of serves: 6
- Calories: 780kcal
- Fat: 35.6g
- Saturated Fat: 15.3g
- Trans Fat: 0.08g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 185mg
- Sodium: 703mg
- Potassium: 1192mg
- Carbohydrates: 63g
- Fiber: 5.6g
- Sugar: 6.7g
- Protein: 53.7g
- Vitamin A: 392IU
- Vitamin C: 34mg
- Calcium: 306mg
- Iron: 3.05mg
