Here’s a more detailed version of your Homemade KFC Bowls recipe:
Ingredients:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Vegetable oil (for frying)
Instructions:
1. Prepare the Dredge:
In a large bowl, combine 2 cups of flour with the paprika, garlic powder, onion powder, dried parsley, salt, and pepper. Mix everything together until well blended. This will be your dredge mixture for the chicken.
2. Prepare the Egg Wash:
In a separate bowl, crack two eggs and whisk them until well beaten. Set the egg wash aside.
3. Dredge the Chicken:
Take your cut-up chicken pieces and dredge each piece in the seasoned flour mixture. Make sure to press the flour mixture into the chicken so it adheres well.
4. Dip in Egg Wash:
After the first flour coating, dip each chicken piece into the whisked eggs, coating it completely.
5. Dredge Again:
After dipping in the egg wash, return each piece of chicken to the flour dredge for a second coating. Press the chicken firmly into the flour mixture for an extra crispy layer.
6. Rest the Chicken:
Once all the chicken pieces are coated, set them aside on a plate or wire rack and let them sit for at least 10 minutes. This resting time helps the coating adhere better and ensures extra crispiness when frying.
7. Heat the Oil:
While the chicken rests, heat a large pot or deep skillet with enough vegetable oil to cover the chicken pieces. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test if the oil is ready by dropping a small pinch of the dredge mixture into the oil—it should sizzle immediately.
8. Fry the Chicken:
Once the oil is hot, carefully place the chicken pieces in the oil in batches, making sure not to overcrowd the pan. Fry each batch for 4-5 minutes, or until the chicken is cooked through and has a deep golden-brown color. The internal temperature of the chicken should reach 165°F (75°C).
9. Drain and Serve:
Using a slotted spoon or tongs, remove the fried chicken from the oil and let them drain on a plate lined with paper towels to remove excess oil.
Assembling Your KFC Bowl:
- Mashed Potatoes: Start with a layer of creamy mashed potatoes in the bottom of your bowl.
- Corn: Add a layer of sweet corn on top of the potatoes.
- Gravy: Pour your favorite gravy over the potatoes and corn.
- Chicken: Add the crispy fried chicken pieces on top.
- Cheese: Finish by sprinkling shredded cheddar or your preferred cheese over the chicken.
Enjoy your homemade KFC bowl, with the perfect combination of crispy chicken, creamy potatoes, and flavorful gravy!