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Skinny KFC Fried Chicken Classic Bowl

This delicious, Skinny KFC Fried Chicken Classic Bowl is perfect when you're craving fried chicken but going a healthier route. 
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: American
Ingredients Method

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

Method
 

Make the gravy
  1. 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
  1. 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)
  1. 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
  1. 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.