Ingredients
Method
- Heat up the corn, mashed potatoes and gravy. While that cooks get your chicken cooked. I use my airfryer but the oven is great too!
- For the airfryer I spray my popcorn chicken with olive oil, place in airfryer and and airfry at 375 for 12 minutes.
- Now the fun part! Take a bowl, place mashed potatoes in first, add in corn, top with chicken, shredded cheddar cheese and gravy.
Notes
Storage:
If you have leftovers, we recommend storing each component separately, in airtight containers in the fridge for up to 3 days. When you're ready to eat again, reheat the chicken in the oven until crisp, and the potatoes, corn and gravy in the microwave in 30-second increments until warm. Assemble the bowls right before serving and top with freshly grated cheese.
We don't recommend freezing these bowls, as the texture of the ingredients could change once frozen and thawed. This dish is best eaten immediately!
You can prep this recipe in advance: cook the chicken and potatoes ahead of time, and assemble with the rest of the bowl components when you're ready to serve. Enjoy while it's hot.
- Make Mashed Potatoes Ahead of Time: Reward and add a splash of milk or cream if needed.
- Cook Chicken: Make the chicken in advance, but store separately once cooled, in an airtight container. Add to bowls when you're ready to eat.
- Assemble Just Before Serving: For the best texture and flavor, so the chicken stays crispy, the gravy is hot, and the potatoes are smooth and creamy.