Copycat KFC Famous Bowl

The Colonel could never! This cleaned up version of the KFC Famous Bowl is gluten-free, lower carb, and easy to make. We use Palmini Mashed instead of mashed potatoes in this recipe. And wow, I am impressed with how similar it is to regular mashed potatoes.

Crispy, golden chicken bites are layered over creamy Palmini Mashed, then topped with sweet corn, rich homemade gluten-free gravy, and melted cheddar cheese for the ultimate hearty dinner. It’s everything you remember about the original, made with simple ingredients that fit a gluten-free lifestyle.

Unlike the fast-food favorite, this homemade gluten-free KFC Famous Bowl uses wholesome ingredients like arrowroot flour, gluten-free panko breadcrumbs, and a savory gravy thickened with gluten-free all-purpose flour. The crispy chicken is pan-fried until perfectly golden, while the buttery gravy comes together in just minutes using beef broth and simple seasonings. Paired with Palmini Mashed, this recipe offers a lighter twist without sacrificing the creamy texture and comforting taste.

Whether you’re preparing a quick weeknight meal or looking for a family-friendly gluten-free comfort food recipe, this Copycat KFC Famous Bowl is guaranteed to satisfy. Each bowl is customizable, so add extra cheese, more gravy, or additional corn to make it your own. Best of all, it’s easy to meal prep, making leftovers just as delicious for lunch the next day.

Recipe makes 4 bowls.

Use code JAYME20 to get 20% off your first order of Palmini!

FOR THE CHICKEN

2 chicken breasts, cut into 1-inch pieces

1 cup arrowroot flour

1/2 tsp sea salt

1/2 tsp fresh black pepper

2 eggs

2 cups gluten-free panko breadcrumbs, more if needed 

1/4 cup extra virgin olive oil

FOR THE GRAVY

4 tablespoons unsalted butter

4 tablespoons gluten-free all-purpose flour

1/2 teaspoon onion powder

1/2 teaspoon salt, more to taste

1/4 teaspoon black pepper, more to taste 

2 cups beef broth

FOR THE BOWL

2 packages Palmini Mashed

1 (15.25oz) can corn, no salt added, drained and rinsed

1 cup cheddar cheese, grated, divided

HOW TO MAKE

Cook the chicken:

-Form an assembly line of 3 medium bowls for breading. In one bowl, combine arrowroot flour, salt, and pepper. Stir to incorporate.

-In the second bowl, crack the eggs and beat.

-In the third bowl, add the panko breadcrumbs.

-Pat chicken dry with a paper towel.

-Place 1/4 of the chicken nuggets into the arrowroot flour bowl, and completely coat.

-Shake any excess off, and dip nuggets into the eggs.

-Shake any excess off, and dredge it in the breadcrumbs. 

-Shake any excess off, and set aside.

-Repeat last 4 steps until all chicken is breaded.

-Heat extra virgin olive oil in a deep skillet over medium heat.

-Gently place chicken nuggets in a single layer in skillet.

-Cook for 3 minutes on both sides. Internal temperature of the chicken should be 165°F. Set aside.

-Repeat last 2 steps until all chicken nuggets are cooked.

Make the gravy:

-In the same skillet you cooked the chicken in, melt butter over medium heat.

-Add flour, onion powder, black pepper, and salt to the melted butter, and stir to make a roux.

-Slowly pour in the beef broth to the skillet while whisking the mixture until gravy forms.-Continue whisking until the gravy thickens, about 1-2 minutes.

-Taste for salt and pepper adjustments.

Make the bowls:

-In a microwave safe bowl, empty contents of Palmini packages. Heat for 1 minute, stir, then heat for 1 more minute. 

-In another microwave safe bowl, empty corn, and heat for 1 minute.

-Equally divide Palmini Mashed into 4 bowls.

-Pour desired amount of gravy over Palmini Mashed. Save some to drizzle over chicken, if desired.

-Add 3 Tbsp corn to each bowl. Add more, if desired.

-Add 5 chicken nuggets (or desired amount) to each bowl. There may be leftovers depending on how many you add.

-Add 1/4 cup shredded cheese to the top of each bowl.

-Enjoy!