Copycat KFC Bowls

I was a little skeptical about making these copycat KFC bowls, a lot of different flavors coming together, but WOW these were so good!!! I decided to make my own light gravy and mashed potatoes and use some chicken nuggets from the freezer. The corn on top was perfectly sweet and added so much depth to this dish. I felt like a kid eating it and that was amazing!!

You can certainly use any brand you want, I am just letting you know that I used Applegate gluten free chicken nuggets for this recipe because that is what we had. There are lower point nuggets out there, I am sure of it, or even actual popcorn nuggets, but this is what we did. You can also make your own chicken nuggets. We almost did this and then went the easy route.

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Also, the recipes calls for cheddar cheese, you’ll see some mozzarella sprinkled into mine because we did not have enough cheddar but KFC uses cheddar.

Feel free to use store bought gravy or instant mashed potatoes, whatever you prefer! Use as much, or as little, corn and cheese as you wish. This is just what we did and what worked for us.

I also bake my potatoes to make mashed potatoes because I do not like skin in my mashed potatoes but the skin is my favorite part of the potato. Makes complete sense right!! So I bake them and then remove the skin and save them for another meal and then I mash the insides. You can do this or you can boil the potatoes, which is what most people do, but I am not most people.

Copycat KFC Bowl

all of these flavors come together for a delicious bowl
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Prep Time 5 mins
Cook Time 1 hr
Course Main Course, Main Dish, Sauce, Side Dish
Cuisine American, Copycat
Servings 4 people


Mashed Potatoes

  • 2 russet potatoes medium
  • 1 tablespoon light margarine ICBINB
  • 2 cloves minced garlic
  • 1/8 cup plain, unsweetened almond milk
  • 1/4 cup plain, nonfat Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 cup chicken broth low sodium
  • 1/8 cup flour all purpose
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 20 breaded chicken nuggets precooked
  • 1/4 cup corn kernels
  • 1/4 cup reduced fat, 2% milk cheddar cheese shredded


Mashed Potatoes

  • Preheat oven to 425 degrees. Clean, then fork the potatoes a few times, carefully. Wrap them in a damp paper towel and microwave, on a microwave safe dish, for 5 minutes. This will allow for a quicker cook time in the oven.
  • Place potatoes on a baking tray and cook for 45 minutes, flipping halfway, or until fully cooked and soft.
  • Once finished, remove the skin from the potatoes.
  • Melt margarine in a small saucepan over medium heat. Add in the minced garlic and seasonings. Add in the potato and use a potato masher to completely mash up the potato.
  • Add in the milk and yogurt and toss to combine. Set aside.


  • Heat a small saucepan over medium/high heat.
  • Add 3/4 cup of the broth and bring it to a slight simmer. Pour the remaining 1/4 cup broth in a bowl on the side with the seasonings. Then measure out the flour, keep to the side.
  • Once the broth on the stove comes to a simmer, pour the flour into the 1/4 cup of broth in the bowl. Whisk vigorously to combine and remove the lumps.
  • Pour this thickened broth into the simmering broth on the stove. Whisk vigorously to combine and remove the lumps. Remove from heat and set aside.

KFC Bowls

  • Cook chicken nuggets according to package instructions.
  • Once all the ingredients are ready, grab four bowls. Evenly divide mashed potatoes into the bottoms of the bowls. Top each with 5 chicken nuggets, a tablespoon of corn, a tablespoon of cheese and gravy.

WW Points per Serving

πŸ’š: 8
πŸ’™: 8
πŸ’œ: 5
βœ”οΈ: 275 calories
Course Main Course, Main Dish, Sauce, Side Dish
Cuisine American, Copycat
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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