Copy KFC Bowl
1/10 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1.5 lb chicken breasts
1 tsp paprika
1 tsp garlic powder
2 1/2 cups pork rinds (crushed)
1/4 cup coconut flour or almond flour
1/4 tsp black pepper
2 lb yukon gold potatoes
4 tbsp butter or ghee
1/2 cup almond milk
2 tbsp butter or ghee
2 tbsp tapioca flour/starch
1 1/2 cup chicken stock
1 can corn (drained)
1 cup cheddar cheese
Preheat oven to 400º F.
In a bowl, mix coconut flour and black pepper.
In a seperate bowl, mix eggs.
In a third bowl, mix crushed prok rinds, onion powder, garlic powder, and paprika.
Cut chicken into popcorn sized bites.
Individually, start to cover the chicken with the coconut flour mixture until completely covered.
Next, cover each chicken bite with the egg mixture.
Last, completely cover each bite with the crushed pork rind mixture.
Once done, transfer the chicken to a baking sheet.
Bake for around 10-15 minutes or until completely cooked through and feel free to carefully flip if not cooking on bottom.
Evenly divide chicken into 10 servings and place to the side to come as close as possible to the given macros.
In a large pot over high heat, add water and bring to a boil.
Once boiling, carefully add chopped potatoes into the water and boil for around 20 minutes or until soft then remove from heat.
Carefully strain out potatoes and add into a mixing bowl.
Add in butter or ghee, and almond milk.
Mix until mashed potatoes are at your desired consistency.
Evenly divide mashed potatoes into 10 servings while placing evenly divided chicken on top to come as close as possible to the given macros.
In a pan over medium heat, add butter or ghee and let melt.
Add in tapioca flour/strach and mix until smooth.
Slowly add in chicken stock and continue to mix until it starts to thicken.
Evenly divide gravy, cheese, and corn on top of 10 servings to come as close as possible to the given macros.