Kfc famous bowl – Cheap and easy to make!
6 Chicken tenderloins (or 2 chicken breasts), cut into cubes
½ tablespoon Seasoned salt
4 teaspoons Paprika
2 teaspoon Garlic powder
2 teaspoons Black pepper
1 teaspoon Ground ginger
1 teaspoon Onion powder
½ teaspoon Basil
½ teaspoon Thyme
1 large Egg
3 cups Flour (season flour w/ 1 tablespoon seasoned salt)
3 cups Vegetable oil, for frying
1 can Corn, drained
1 packet Brown gravy mix, made as directed on the package
1 cup Shredded cheese
4 large Russet potatoes, peeled and cubed
1 tablespoon Butter
1 ½ cups Milk (more as needed to get desired consistency)
½ tablespoon Salt
½ tablespoon Black pepper
2 teaspoons Garlic powder
Add the cubed chicken into a bowl and sprinkle in all of the seasonings: seasoned salt, paprika, garlic powder, black pepper, ground ginger, onion powder, basil, and thyme.
Use a spoon or tongs to toss the chicken around to ensure every piece is coated by the seasonings. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour.
While the chicken is marinating, get started on the mashed potatoes. Peel and cube the potatoes and add them to a stock pot. Cover them with water and bring to a boil on the stove over medium high heat.
Boil the potatoes for at least 15 minutes, or until they are tender enough to push a fork through them. After they are tender, drain the water. Add the potatoes back into the pot and add the butter, milk, salt, pepper, and garlic powder.
Use a potato masher or an electric mixer to mash the potatoes and mix all of the ingredients. Add more milk to get your desired consistency. Set the mashed potatoes aside and fry your chicken.
Add the vegetable oil to a skillet over medium heat. While it is warming up, crack the egg into a bowl and scramble it up with a fork. Pour the scrambled egg over the chicken and mix the chicken around to coat every piece with the egg mixture.
Pour the flour and seasoned salt into a large Ziploc bag or a bowl, and mix it well. Add your chicken pieces directly into the flour mixture. If using a bag, be sure to remove most of the air and zip it tight.
Toss the chicken pieces around in the flour mixture until they are all evenly coated. Use tongs to remove the chicken cubes and place them out on a cooling rack for at least five minutes so that the flour can settle.
Use tongs to gently place the chicken into the hot oil. Fry for 7 minutes, and turn them over to fry an additional 7 minutes.
While the chicken is frying, place your drained corn into a microwave-safe bowl, add salt and pepper to taste (optional), and microwave for 2 minutes.
Make the gravy mix according to the package instructions, which usually involves heating it in a saucepan and mixing it with water. Set the gravy to the side.
Remove the chicken when it is golden brown. Place the fried chicken on a clean cooling rack to drain excess grease.
Build your bowls: place a scoop of mashed potatoes into a bowl, top with some of the gravy, add a scoop of corn, sprinkle with some cheddar cheese, add some of the fried chicken, top with more gravy and cheese as desired. And enjoy!