KFC Style Loaded Baked Potato

30 minutes
90 minutes
2 hours
4 baked potatoes
Baked potatoes but let's make them KFC bowl style loaded with fried chicken, corn, cheese and gravy. Nothing screams comfort more than this recipe! It's creamy, cheesy, buttery, and everything delicious under the sun.
Jump To Recipe

KFC Style Loaded Baked Potato

Baked potatoes but let’s make them KFC bowl style loaded with fried chicken, corn, cheese, and gravy. Nothing screams comfort more than this recipe! It’s creamy, cheesy, buttery, and everything delicious under the sun.

Before we dive into the depths of this recipe, I want to warn you that there are quite a few components to this recipe but I promise, it is worth it! Also, the silver lining is that you can work on a lot of the components while the potatoes are roasting in the oven. Let’s get started!

The Gravy

The secret to this recipe is all in the gravy! I’m going to show you how to make the most delicious gravy without roasting any meat to use the drippings.

Here is everything you need:

  • unsalted butter
  • all-purpose flour
  • beef broth
  • garlic powder
  • onion powder
  • paprika
  • black pepper
  • beef bouillon base

Add the butter and all-purpose flour to a saucepan or pot over medium heat. Whisk together and cook down for 3 to 4 minutes to create a roux.

Then add the beef broth, garlic powder, onion powder, paprika, black pepper, and beef bouillon base. Whisk together and bring to a simmer until it thickens up. Then take off the heat and set aside.

The Fried Chicken

The other part of this recipe is the fried chicken which is broken up into three parts: the wet batter, the dry batter, and frying. The wet batter is simple, these are the ingredients you need:

  • milk
  • pickle juice
  • chili powder
  • smoked paprika
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • oregano
  • mustard powder

You can also substitute the milk and pickle juice for buttermilk instead!

moving on to the dry batter…

Now the dry batter is exactly like the wet batter in that we’ll use the same spices but substitute the wet ingredients for the dry. These are the ingredients you need:

  • all-purpose flour
  • cornstarch
  • chili powder
  • smoked paprika
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • oregano
  • mustard powder

Just whisk it all together and that’s it.

This step is completely optional but HIGHLY recommended. In fact, take back what I said about it being optional, you have to do it! Add three to four spoonfuls of the wet batter into the dry and mix it together so clumps form in the dry batter. This creates an incredible texture and flakey look to the chicken! Now that everything is prepped, it’s time to batter the chicken.

moving on to breading and frying…

Cut chicken breast into small pieces, about the size of the Hawaiian sweet rolls. Then dip each piece first in the wet batter, letting any excess drip off. Transfer to the dry batter and use the other clean hand to coat in the dry batter. Repeat with the rest using one hand to only touch the wet and the other hand to only touch the dry.

Once the chicken is breaded and has had time to rest for ten minutes, it’s time to deep fry! Heat vegetable, canola, or peanut oil to 325 to 350°F. Make sure it is not hotter or else the chicken will still be raw in the center while the outside is already golden brown. Once the oil is heated, add the breaded chicken pieces and fry for 7 to 9 minutes until golden and crispy on the outside while fully cooked in the center!

Finally, transfer to a wire rack to let any excess oil drain. Let the fried chicken rest for two to three minutes.

Baking and Assembling the Potatoes

The hard part is now done! Let’s assemble and eat.

Start by cutting the baked potatoes open down the middle. Add butter, salt, and pepper to taste and mash the potatoes to combine all together. The final result should be creamy and fluffy.

Stuff the center with the fried chicken nuggets, corn, shredded cheddar cheese, green onions or parsley, and sour cream. Finish it off with a drizzle of gravy on top to enjoy!

NOTE: Reheat the gravy before serving by popping it in the microwave for 30 seconds to a minute. Another option is to just reheat it in the pot or pan over low heat for a few minutes.

Craving More Copycat Recipes? Try These Out!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind-the-scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.

| |

KFC Style Loaded Baked Potatoes

Baked potatoes but let's make them KFC bowl style loaded with fried chicken, corn, cheese and gravy. Nothing screams comfort more than this recipe! It's creamy, cheesy, buttery, and everything delicious under the sun.

Baked potatoes but let's make them KFC bowl style loaded with fried chicken, corn, cheese and gravy. Nothing screams comfort more than this recipe! It's creamy, cheesy, buttery, and everything delicious under the sun.

30 minutes
90 minutes
2 hours
4 baked potatoes

Ingredients

GRAVY
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cup beef broth
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon beef bouillon base
POTATOES
  • 4 Russet potatoes
  • salt, to taste
  • black pepper, to taste
  • 3 to 4 tablespoons avocado or olive oil
FRIED CHICKEN
  • 2 chicken breasts, cut into nuggets
WET BATTER
  • 3/4 cup whole milk
  • 1/4 cup pickle juice
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried mustard powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
DRY BATTER
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoon chili powder
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
FOR ASSEMBLY
  • butter
  • salt and black pepper
  • yellow sweet corn
  • parsley or green onions, chopped
  • shredded cheddar cheese
  • sour cream

Instructions

BAKE THE POTATOES
  1. To a tray, add the potatoes. Rub with oil and season generously all over with a sprinkle of salt and black pepper.
  2. Add to the air fryer or oven at 425°F. Roast for 30 minutes, then flip over, and roast for another 25 to 30 minutes until tender when poked in the center.
MAKE THE GRAVY
  1. While the potatoes roast, make the gravy.
  2. To a sauce pan or pot over medium heat, melt down the butter and add the flour. Whisk together to create a roux. Cook down for 3 to 4 minutes.
  3. Add the beef broth, garlic powder, onion powder, paprika, black pepper, and beef bouillon base. Mix together.
  4. Continue cooking until it thickens into a gravy and then take off the heat.
MAKE THE FRIED CHICKEN
  1. In a bowl, add the milk, pickle juice, chili powder, salt, dried mustard powder, garlic powder, smoked paprika, black pepper, onion powder, and oregano. Whisk together.
  2. In another bowl, add flour, cornstarch, mustard powder, chili powder, salt, garlic powder, smoked paprika, black pepper, onion powder, and oregano. Whisk and set aside.
  3. Add 4 tablespoons of the wet batter into the dry and mix around to create a flaky texture.
  4. Dip each piece of chicken into the wet and allow the excess to drip off. Then transfer to dry and use the other hand to bread the chicken. Pat it well and shake off any excess flour. Transfer to a plate to rest for 10 minutes after breading all the chicken.
  5. Heat oil to about 350°F in a frying pan. Drop a few pieces in at a time, making sure not to overcrowd them. Fry in 2 batches if needed. Fry until golden brown all around, about 7-8 minutes. Make sure to rotate them around as needed for even browning but don't bother them too much. Transfer to a wire rack to let any excess oil drip off.
ASSEMBLY
  1. Slice open the baked potato down the middle while still piping hot.
  2. Add as much butter, salt, and pepper as you like and mash the inside to mix it all together until creamy and fluffy.
  3. Add fried chicken, corn, cheese, sour cream, parsley or green onions, and gravy all over the top to enjoy!
5 based on 1 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

I used this chicken recipe to make KFC style Zinger burgers, and they turned out so well! Hajar always knocks it out of the park with her flavors!

My husband and I absolutely loved this recipe! The flavour came together beautifully.

Pin This Recipe