Cook The Chicken. Bring the oil to 350F in a pan. Cut the chicken breasts into bite-sized chunks. Whisk the egg in a bowl. Combine the all-purpose flour and spices in a separate bowl. Dunk the chicken chunks in the egg mixture. Remove the chicken from the eggs. Dip the egg-coated chicken in the flour mixture, gently shaking off any excess coating. Carefully place half of the coated chicken into the oil. Fry the chicken chunks until they reach an internal temperature of 165F. This Should take 3-4 minutes per batch. Remove them from the oil and allow them to rest on a paper towel or wire rack while you're preparing the other ingredients. Repeat the cooking steps with the remaining uncooked chicken.
Make the Mashed Potatoes. While the chicken is frying, bring a pot of water to a boil. Peel the potatoes and cut them into bite-sized chunks. Place the potato chunks into the pot of boiling water and allow them to cook until they are fork tender. About 10 minutes. Drain the water and add butter, milk, salt, and pepper to the potatoes. Use a potato masher to mash the potatoes. Keep at it until all of the lumps are gone.
Prepare the Gravy. Prepare the package of brown gravy according to the package instructions. Feel free to use a jar of prepared brown gravy if you want to reduce the amount of steps.
Heat the Corn. Place a bowl of drained corn kernels in a microwave-safe bowl. Add a small amount of butter, salt, and pepper. Microwave for 90 seconds.
Assemble the Bowls. In individual bowls, start with a generous scoop of mashed potatoes. Layer on the corn and crispy popcorn chicken. Pour over the hot gravy and finish with a sprinkle (or a handful!) of shredded cheese.
Serve and Enjoy! Dig into your homemade KFC bowl while it’s hot and enjoy all those comforting layers of goodness!
