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KFC-Style Mashed Potato and Gravy Bowl
Melissa Hart

KFC-Style Mashed Potato and Gravy Bowl

The pleasure here is the stack: soft potatoes, sweet corn, crisp chicken and peppery brown gravy in one bowl. Keep the gravy thin enough to run between the pieces. Paste-thick gravy just sits on top. Use a thermometer on the chicken, not its crust color.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup warm whole milk
  • 1 tsp kosher salt
  • 1 lb chicken breast cut into 1-inch pieces
  • 1 cup seasoned flour
  • 1 large egg
  • 3 cups neutral frying oil
  • 1 cup corn kernels
  • 2 cups prepared brown chicken gravy

Method
 

  1. Boil the potatoes in salted water for 15 minutes until a knife slides through easily, then drain and mash with the butter, milk and salt.
  2. Heat the frying oil to 350°F, dip the chicken pieces in beaten egg, and press them into the seasoned flour.
  3. Fry the chicken in two batches for 4 to 6 minutes until crisp and 165°F inside, then drain on a rack.
  4. Warm the corn and gravy in separate saucepans until steaming, thinning the gravy with 2 tablespoons water if it does not pour.
  5. Divide the potatoes among 4 bowls and top each with corn, chicken and a measured ladle of gravy.