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–+ servings

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.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Yields4 baked potatoes
Print Recipe Pin Recipe
Servings4 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!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!