Copycat KFC Bowls (Print-Friendly Version)

Layer mashed potatoes, corn, chicken and gravy for a fast, satisfying comfort dish with melted cheddar on top.

# What You Need:

→ Base

01 - 4 cups prepared instant mashed potatoes, made with extra butter and milk

→ Toppings

02 - 2 cups frozen popcorn chicken, cooked until crispy

03 - 1 1/2 cups canned corn, drained and patted dry

04 - 1 1/2 cups prepared brown gravy

05 - 1 cup freshly shredded cheddar cheese

# How to Make It:

01 - Bring water to a boil and prepare instant mashed potatoes according to package directions, adding extra butter and a splash of milk for creaminess.

02 - Air fry or bake frozen popcorn chicken at 400°F (200°C) for 8–10 minutes, or until golden and crispy.

03 - Warm canned corn in a saucepan or microwave. Drain thoroughly and pat dry with paper towels to avoid excess moisture.

04 - Prepare brown gravy from packets by whisking continuously while bringing to a boil to prevent lumps.

05 - Spoon mashed potatoes into serving bowls. Scatter corn around edges, pile chicken in the center, and pour gravy over the top. Immediately sprinkle shredded cheddar cheese to melt with residual heat.

# Important Notes:

01 - Use freshly shredded cheese instead of pre-shredded for better melt and flavor.

02 - Warming the serving bowls before assembly helps maintain temperature and improves presentation.

03 - Layering order is crucial—start with a sturdy potato base to prevent slipping.

04 - Assembling individually rather than in a casserole format preserves optimal texture.

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