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KFC Style Loaded Baked Potato

Course Dinner, Main Course
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

**For the Gravy:**

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon beef bouillon base

**For the Potatoes:**

  • 4 Russet potatoes
  • Salt to taste
  • Black pepper to taste
  • 3 to 4 tablespoons avocado or olive oil

**For the Fried Chicken:**

  • 2 chicken breasts cut into nuggets

**For the Wet Batter:**

  • 3/4 cup whole milk
  • 1/4 cup pickle juice
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried mustard powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano

**For the Dry Batter:**

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano

**For Assembly:**

  • Butter
  • Salt and black pepper
  • Yellow sweet corn
  • Parsley or green onions chopped
  • Shredded cheddar cheese
  • Sour cream

Instructions

**Bake the Potatoes:**

  • Rub potatoes with oil, salt, and pepper.
  • Bake at 425°F for 55-60 minutes until tender.

**Make the Gravy:**

  • Melt butter, add flour to make a roux.
  • Stir in beef broth and seasonings. Cook until thickened.

**Make the Fried Chicken:**

  • Mix wet batter ingredients in one bowl, dry batter ingredients in another.
  • Dip chicken in wet batter, then dry batter. Fry until golden brown.

**Assembly:**

  • Slice open hot baked potatoes.
  • Add butter, salt, and pepper; mash.
  • Top with fried chicken, corn, cheese, sour cream, green onions, and gravy. Enjoy!