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KFC famous bowl recipe
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5 from 2 votes

KFC Famous Bowl

This Homemade KFC Famous Bowl is the ultimate comfort food for the whole family! You'll love this easy copycat recipe made with a few pantry staples.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 712kcal
Author: Briana


  • 36 ounces gluten free chicken nuggets (this was about 3 packages of the brand we used)
  • 15 ounces whole kernel corn
  • 4 ounces colby jack cheese, shredded (could use cheddar)
  • 3 pounds potatoes, halved
  • salted water to cover potatoes (we used about 6 cups of water and 2 tablespoons of kosher salt to salt the water)
  • 8 ounces heavy whipping cream (use less or more to suit your personal preference)
  • 12 tablespoons unsalted butter, melted & divided
  • 4.5 teaspoons kosher salt, divided (or to taste)
  • 1 teaspoon onion powder, divided
  • 1 teaspoon garlic powder, divided
  • ½ teaspoon black pepper, divided (or to taste)
  • 16 ounces chicken stock (2 cups)
  • ½ teaspoon xanthan gum (use UP TO ½ a teaspoon, but start with less and add more as needed)


  • Prepare chicken nuggets according to package directions. Make sure they are golden brown and crispy, and that the internal temperature has reached 165°F.
  • Add potatoes to a pot of salted water. You want enough water to just cover the potatoes, and the water should taste very salty. Bring potatoes to a boil, and cook for 15 minutes until fork tender, then drain.
  • Now, mash the potatoes using a potato masher, stand mixer, blender, or hand mixer. Add potatoes, 8 tablespoons of melted butter, heavy cream, about 1 tablespoon of salt, ¼ teaspoon of pepper, ½ teaspoon of onion powder, and ½ a teaspoon of garlic powder and mash until creamy and smooth.
  • To make the gravy, melt the remaining 4 tablespoons of butter in a sauce pan. Gently pour in chicken stock, and season with remaining salt, pepper, onion powder, and garlic powder. Slowly whisk in the xanthan gum, whisking constantly to dissolve it. Bring to a boil, then reduce to a simmer, whisking often until desired texture is reached.
  • In single-serving bowls, layer mashed potatoes, chicken, corn, gravy, and cheese. Garnish with parsley if desired. Serve and enjoy!
  • Store leftovers in separate airtight containers in the fridge for up to 5 days. Reheat and assemble!


  • Nutrition facts will vary widely based on the brands you use. We used these gluten free chicken nuggets .
  • Add xanthan gum slowly to thicken your sauce. 
  • Jarred chicken gravy can be used instead of making your own. 
  • Please see the body of the post for the full list of substitutions and variations. 


Calories: 712kcal | Carbohydrates: 55g | Protein: 33g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 2041mg | Potassium: 1262mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1088IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 2mg