Dairy-Free KFC Bowls

Craving the comforting flavors of a KFC Famous Bowl but need a dairy-free or healthier alternative? This homemade Dairy-Free KFC-Style Bowl has all the layers of the classic fast-food favorite—crispy chicken, creamy mashed potatoes, savory gravy, and sweet corn—without any of the processed ingredients or dairy! It’s the perfect comfort food meal that’s easy to make at home and completely customizable for dietary needs.

This healthy KFC bowl starts with perfectly seasoned, crispy chicken, served over fluffy mashed potatoes, and topped with a rich, dairy-free gravy that’s just as flavorful as the original. Sweet corn brings the dish together for that classic KFC-style taste, but in a clean-eating, homemade version.

Whether you're looking for a quick and satisfying weeknight dinner, an easy meal prep option, or a healthier fast-food copycat recipe, these Dairy-Free KFC Bowls will hit the spot. With wholesome ingredients and bold flavors, this dish is guaranteed to be a family favorite.

Dairy-Free KFC Bowls

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken cutlets
1 cup panko breadcrumbs
1 egg, whisked
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup olive oil

For the Mashed Potatoes:

2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
1/2 cup unsweetened non-dairy milk (e.g., almond, soy, or oat milk)
2 tablespoons nutritional yeast
Salt and pepper, to taste

For the Gravy:

2 tablespoons avocado oil shortening or dairy-free butter
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper, to taste

For Assembling:

1 1/2 cups cooked sweet corn (frozen, canned, or fresh), charred
Parsley, for garnish

Instructions:

Start by cleaning up your chicken cutlets and patting dry then seasoning with salt and pepper.
Combine panko breadcrumbs, salt, and pepper in a shallow dish.
In another shallow dish, whisk egg.
Dip each chicken cutlet into the beaten eggs, then coat it in panko breadcrumbs, pressing to adhere.
Heat up the oil in a large skillet over medium-high heat, and cook the chicken until it's crispy and golden brown on both sides (about 3-5 minutes on each side).
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
Mash the potatoes with non-dairy milk until smooth and creamy. Season with nutritional yeast, salt, and pepper. Cover and set aside.
In a small saucepan, melt the avocado oil shortening over medium heat. Stir in the flour and cook for 1-2 minutes, until golden and bubbly.
Slowly whisk in the chicken broth. Add onion powder, garlic powder, salt, and pepper.
Simmer for 5-7 minutes, stirring frequently, until thickened. Adjust seasoning as needed.
In a large skillet over medium-high heat, char the corn for 8-10 minutes.
Divide the mashed potatoes into serving bowls.
Top each bowl with charred corn, crispy chicken, and a drizzle of gravy.
Garnish with fresh parsley if desired.