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KFC Classic Chicken Sandwich (Copycat)
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About
FOR THE CHICKEN & MARINADE:
• 2 boneless, skinless chicken breasts (about 1 pound / 450g)
• 1 cup (240ml) buttermilk
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1/2 teaspoon MSG (optional, but it's the secret to that fast-food flavor)
FOR THE BREADING:
• 1 1/2 cups (180g) all-purpose flour
• 1/3 cup (40g) cornstarch (essential for maximum crunch)
• 1 Tablespoon (8g) paprika
• 1 Tablespoon (8g) garlic powder
• 1 Tablespoon (8g) onion powder
• 1/2 teaspoon (1g) white pepper
FOR THE CLASSIC MAYO:
• 1/2 cup (120ml) premium mayonnaise (Hellmann's or Duke's work best)
• 1/2 teaspoon (2ml) lemon juice
• 1/4 teaspoon garlic powder
• Pinch of salt
FOR ASSEMBLY:
• 2 premium brioche buns
• 6 thick-cut crinkle dill pickles
• Peanut or vegetable oil for frying
Recipe
- 1First, we need to prep the bird. Pound the chicken breasts to an even thickness so they cook uniformly, then cut them in half to fit your buns. Toss them into a bowl with the buttermilk, salt, black pepper, and MSG. Mix well, cover, and let it chill in the fridge for at least 2 hours. Overnight is even better if you have the patience.
- 2Let's make that signature creamy mayo. In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, and a pinch of salt. It seems simple, but getting this right is crucial for that authentic flavor. Pop it in the fridge to let the flavors marry.
- 3Time for the breading station. In a wide, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and white pepper. Pro tip: drizzle about 2 tablespoons of your buttermilk marinade straight into the flour mixture and rub it with your fingers. This creates those beautiful, crunchy craggles on the crust.
- 4Pull a piece of chicken from the marinade, letting the excess drip off, and drop it into your seasoned flour. Press down HARD to make sure the coating adheres perfectly. Shake off the excess flour and set it aside on a wire rack.
- 5Fill a heavy-bottomed Dutch oven or deep cast-iron skillet with about 2 inches of oil and bring it to 350°F (175°C). Gently lay your chicken pieces away from you into the hot oil. Fry for about 5-7 minutes, flipping occasionally, until deeply golden brown and the internal temperature hits 165°F (74°C). Move them to a clean wire rack to drain — never put them on paper towels, or the bottom will get soggy.
- 6Don't you dare build this on a cold bun. Toast your brioche buns in a skillet with a tiny bit of butter until they are golden brown and slightly crispy on the edges. This creates a barrier so the sauce doesn't ruin the bread.
- 7Assembly time! Slather a generous, thick layer of your classic mayo on both the top and bottom buns. On the bottom bun, lay down 3 thick-cut pickles, then carefully place your massive, crispy fried chicken breast. Crown it with the top bun. Press lightly and enjoy the crunch.