Step 1: Prepare the Mashed Potatoes

1. Boil the Potatoes: Place the peeled and quartered potatoes into a large pot. Add cold water to cover the potatoes by about an inch. Add the 1 teaspoon of kosher salt to the water (this seasons the potatoes from the inside out). Bring the water to a rolling boil over high heat.
2. Cook Until Tender: Reduce the heat to medium-high and continue to boil gently for about 15-20 minutes, or until the potatoes are fork-tender (a fork should slide easily into the potato pieces with little resistance). Cooking time can vary depending on the size of your potato chunks.
3. Drain Thoroughly: Once tender, carefully drain the potatoes completely in a colander. Letting them steam dry for a minute or two in the colander helps remove excess moisture, preventing gummy mashed potatoes.
4. Mash the Potatoes: Return the drained potatoes to the warm pot (off the heat) or transfer them to a large mixing bowl. Add the softened butter. Begin mashing the potatoes using a potato masher, ricer (for the smoothest texture), or even a sturdy fork. Mash until the butter is mostly incorporated and the large lumps are broken down.
5. Add Dairy and Seasoning: Warm the milk or cream slightly (a quick 30 seconds in the microwave works). Gradually pour the warm milk/cream into the potatoes while continuing to mash or switching to a wooden spoon or spatula to mix. Add only enough liquid to reach your desired creamy consistency – you might not need the full amount. Be careful not to overmix, as this can make the potatoes gluey.
6. Season to Taste: Stir in the black pepper. Taste the mashed potatoes and add more salt or pepper if needed. Cover the pot or bowl to keep the potatoes warm while you prepare the other components. If they cool down too much, you can gently reheat them over low heat, adding a splash more milk if they’ve thickened.

Step 2: Cook the Crispy Chicken

• If using Frozen Popcorn Chicken: Cook according to the package directions. This usually involves baking on a sheet pan in a preheated oven or using an air fryer. The air fryer method often yields the crispiest results in less time. Cook until golden brown and heated through. If the pieces are large, you might want to roughly chop them into smaller, bite-sized morsels after cooking.
• If making Homemade Crispy Chicken:

  1. Set up Dredging Station: In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and cayenne (if using). In another shallow dish, whisk together the egg and milk.
  2. Heat Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy, or test by dropping a tiny bit of batter – it should sizzle vigorously.
  3. Dredge Chicken: Working in batches, dip the chicken pieces first into the egg mixture, letting any excess drip off. Then, dredge them thoroughly in the flour mixture, pressing gently to ensure a good coating.
  4. Fry Chicken: Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot (this lowers the oil temperature and results in greasy chicken). Fry for about 4-6 minutes, turning occasionally, until golden brown, crispy, and cooked through.
  5. Drain: Use a slotted spoon to remove the cooked chicken from the oil and transfer it to a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken pieces.

Step 3: Prepare the Brown Gravy

• If using Gravy Mix: Prepare the gravy according to the package directions. Typically, this involves whisking the mix into the specified amount of cold water in a small saucepan. Bring the mixture to a boil over medium heat, whisking constantly. Reduce heat and simmer for 1-2 minutes, continuing to whisk, until the gravy has thickened to your desired consistency. Keep warm over low heat, whisking occasionally to prevent a skin from forming.
• If making Homemade Gravy:

  1. Make Roux: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until the mixture is smooth and lightly golden (this cooks out the raw flour taste).
  2. Add Broth: Gradually whisk in the beef or chicken broth, a little at a time, ensuring no lumps form.
  3. Simmer and Thicken: Bring the mixture to a simmer, whisking frequently. Reduce the heat to low and continue to simmer gently for 3-5 minutes, or until the gravy has thickened to your liking. It will thicken more as it cools slightly.
  4. Season: Season with salt, pepper, and a dash of Worcestershire or soy sauce (if using) for extra depth. Taste and adjust seasoning as needed. Keep warm over low heat.

Step 4: Warm the Corn

• If using Canned Corn: Drain the liquid from the can. Place the corn in a small saucepan over medium heat or in a microwave-safe bowl. Heat gently for a few minutes until warmed through. You can add a small knob of butter (about 1 teaspoon) and a pinch of salt and pepper if desired, but it’s not essential.
• If using Frozen Corn: Cook according to package directions, usually by boiling briefly or microwaving until tender and heated through. Drain any excess water.

Step 5: Assemble the Copycat KFC Bowls

Now for the fun part – layering all the delicious components!

1. Base Layer: Divide the warm mashed potatoes evenly among 4 medium-sized serving bowls, creating a generous base layer.
2. Second Layer: Sprinkle the warmed sweet corn evenly over the mashed potatoes in each bowl.
3. Third Layer: Arrange the crispy cooked chicken pieces on top of the corn layer. Be generous!
4. Fourth Layer: Ladle a good amount of the warm brown gravy over the chicken and mashed potatoes. Ensure the gravy covers the chicken well – this is key to the authentic experience.
5. Final Touch: Sprinkle the shredded cheddar or Colby Jack cheese generously over the top of the gravy. The residual heat from the gravy and chicken should melt the cheese slightly. If you prefer very melted cheese, you can pop the assembled bowls under the broiler for 30-60 seconds (watch carefully!) or microwave briefly for 15-20 seconds.

Serve Immediately: These Copycat KFC Bowls are best enjoyed fresh while everything is warm, the chicken is crispy, and the cheese is