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These Dairy-Free KFC Bowls are the ultimate comfort food—layered with creamy mashed potatoes, crispy pan-fried chicken, charred sweet corn, and savory dairy-free gravy. A cozy, satisfying bowl made with better-for-you ingredients, perfect for any night of the week.

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Dairy-Free KFC Bowls

Taylor Jackzen
These Dairy-Free KFC Bowls are the ultimate comfort food—layered with creamy mashed potatoes, crispy pan-fried chicken, charred sweet corn, and savory dairy-free gravy. A cozy, satisfying bowl made with better-for-you ingredients, perfect for any night of the week.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Servings 4

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 Yukon Gold or Russet potatoes 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
  • 2 tablespoons 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.