KFC BOWLS

Ingredients

Chicken:

• 2 pounds chicken thighs, skinless, boneless

• 2 cups buttermilk
  2 tsp salt
  1 Tbsp garlic powder 

• 1 Tbsp onion powder 

• 1 Tbsp paprika
  2 tsp dried thyme

  2 tsp cayenne pepper
  
  Dry batter:

• 2 cups potato or corn starch

• 2 tsp salt, paprika, garlic, thyme, onion

• 1 tsp MSG

  Corn:

• 2 – 15 ounce cans of corn, drained

• 1 Tbsp butter

• 1/2 tsp salt

• 1/2 tsp paprika

• 1/2 tsp onion powder 

• 1/2 tsp garlic powder

  
  Mashed Potatoes:

• 4 russet potatoes

• 3-4 Tbsp butter

• 1/4 cup heavy cream

• 2 tsp salt

• 1 Tbsp garlic powder

• 1 tsp paprika 

• 1 tsp onion powder
  
  Gravy:

• 1 Tbsp Butter

• 3 Tbsp all-purpose flour 

• 1 tsp salt

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1-2 cups chicken stock
  

Directions

Step 1

To make the marinade, into a large mixing bowl pour buttermilk and whisk together with salt, garlic powder, onion powder, paprika, dried thyme and cayenne pepper. Once fully combined, submerge the chicken thighs into mixture. Cover, refrigerate and allow to marinade for 1 to 24 hours. To make the dry batter, in a large bowl, combine and whisk potato (or corn) starch, salt, paprika, garlic powder, dried thyme, onion powder and MSG. Set aside. To dredge the chicken, remove the chicken from the marinade, toss in the dry batter, fully covering, and pat to make sure the dry mixture is sticking to the chicken.

Step 2

Fill a heavy bottom pot with frying oil (at least 2-3” of deep) and heat to 350 degrees. Carefully add in the chicken and fry for 3-5 minutes. Once chicken is done, remove and drain.

Step 3

In a medium saucepan, add corn, butter, salt, paprika, onion powder and garlic powder. Cook on medium heat and stir until butter melts.

Step 4

Peel the potatoes and cut into 3” cubes. Dump potato cubes into a large pot, cover with water and place over medium-high heat. Bring to a boil and let boil for 13 to 15 minutes. Potatoes should be soft. Test with a fork before removing. Once done, drain and pour into a large mixing bowl and mash. Once the potatoes are mashed add heavy cream, butter, salt, garlic powder, paprika, and onion powder. Continue to mash, combining all ingredients until smooth.

Step 5

In a medium saucepan, melt butter over medium heat. Whisk in flour. Add salt, paprika, onion powder and garlic powder. Stir until your rue is smooth. Pour the stock into rue while whisking. Whisk until it has thickened.

Step 6

Spoon mashed potatoes in a bowl. Pour in gravy, top with fried chicken and a scoop of corn and serve.