Recently, I was craving a KFC Fried Chicken Classic Bowl. Have you tried it? Basically, it’s a bowl filled with creamy mashed potatoes, sweet corn & chunks of crispy chicken drizzled with gravy and topped with shredded cheese. It’s the perfect comfort food!
As much as I love indulging in comfort food, I’m also watching what I eat. This KFC Chicken Classic Bowl is 21 SP! My taste buds said indulge, but my body said stop. I knew if I wanted to treat myself, I had to find a healthier alternative.
And I did! I created my own skinny version and it came out exactly the same with the help of my air fryer! The air fryer eliminates the mess, grease, and extra calories. Trust me, my Skinny KFC Fried Chicken Classic Bowl is super tasty and healthier! Just 8 points!
Skinny KFC Fried Chicken Classic Bowl
Ingredients
Gravy
- 1 tbsp Oil
- 2 tbsp Flour
- 2 cups Chicken Stock
- Chicken Bouillon cube
- Beef Bouillon cube
Chicken
- 1 lb Chicken
- Buttermilk
- 1 Egg
- 1/2 cup All Purpose Flour
- pinch Salt
- 1 tsp Dried Thyme Leaves
- 1 tsp Dried Basil Leaves
- 1 tsp Oregano Leaf
- 1 tsp Celery Salt
- 1 tsp Ground Black Pepper
- 1 tsp Dried Mustard
- 1 tbsp Paprika
- 2 tsp Garlic Salt
- 1 tsp Ground Ginger
- 1 tbsp Ground White Pepper
- Cooking Spray
Potatoes
- 1 Potato peeled, chunked
- 1 head Cauliflower chunked
- 1/4 cup Chicken Stock
- Salt
- Pepper
- Roasted Head of Garlic
Instructions
Make the gravy
- To make my gravy, over medium heat, whisk together oil and flour. Cook for a few minutes and whisk in chicken stock. Drop in a chicken bouillon and a beef bouillon cube and let it reduce for a few minutes over the stove.
"Fry" the chicken
- Instead of bathing the chicken in tons of oil and fat, I airfried mine! First, I chunk up the chicken and soak in a little buttermilk and egg for about a half hour. Then, dredge in all-purpose flour, pinch of salt, and the remaining herbs/ spices mentioned on the ingredient list. Spray with cooking spray & air fry the chicken at 390 for 8 minutes or until golden. You can also bake at 425 for 12 minutes.
Slim down the potatoes (and boost the nutrition)
- Boil potato with a head of chunked cauliflower (I saute the cauliflower a little to develop flavor & add the it about half way through because it takes less time). Once tender, drain and, add in chicken stock, salt, pepper and roasted head of garlic. To make the garlic, just take an entire head of garlic, chop off the top to expose the cloves and then drizzle with olive oil & wrap in tinfoil. Bake at 375 for about 40 min until garlic is sweet and soft.
Top it off
- Instead of using full-fat cheddar, I opted for a fat-free version! For the corn, I just cut fresh kernels off a cobb (or use frozen) & sautéed them in just a smidge if butter to bring out the sweetness.
Next time it’s raining or you simply want some fried chicken, make this. Your tastebuds and body will thank you for it!
Love always,
Erica
