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KFC Smoky Mountain BBQ Sandwich (Copycat)
POULTRY

KFC Smoky Mountain BBQ Sandwich (Copycat)

★8.5BM
◆9.0(1)
Community Rating
9.0
Current community rating (1 vote)
About
A sweet-smoky Southern-style chicken sandwich inspired by KFC’s Smoky Mountain BBQ lineup. Think crispy fried chicken, a thick smoky BBQ mayo sauce, crunchy pickles, and toasted brioche. The magic here is the sauce — smoky, slightly sweet, with just enough tang to cut through the crispy chicken. FOR THE CHICKEN: • 2 boneless chicken breast fillets • 1 cup (240ml) buttermilk • 1 tsp smoked paprika • 1 tsp salt • 1 cup (120g) all-purpose flour • 2 tbsp cornstarch • 1 tsp garlic powder • 1 tsp onion powder • 1/2 tsp black pepper • vegetable oil, for frying FOR THE SMOKY MOUNTAIN BBQ SAUCE: • 1/2 cup (120ml) mayonnaise • 1/4 cup (60ml) smoky BBQ sauce • 1 tbsp (15ml) honey • 1 tsp smoked paprika • 1/2 tsp garlic powder • 1 tsp apple cider vinegar • pinch salt FOR ASSEMBLY: • 2 brioche burger buns, toasted • 6–8 dill pickle slices • 1/4 cup (25g) crispy fried onions (optional but very authentic) • butter, for toasting buns

Recipe

  1. 1
    Marinate the chicken. In a bowl mix buttermilk, smoked paprika, and salt. Add the chicken fillets and let them soak for at least 30 minutes, or up to overnight in the fridge. This gives the chicken that juicy, tender KFC-style texture.
  2. 2
    Prepare the coating. In a shallow dish combine flour, cornstarch, garlic powder, onion powder, and black pepper. Remove the chicken from the marinade and dredge heavily in the flour mixture, pressing firmly so the coating forms rough, craggy bits that fry into a super crunchy crust.
  3. 3
    Fry the chicken. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken for about 5–6 minutes per side until deep golden brown with a crunchy crust and the internal temperature reaches 165°F (74°C). Rest the chicken on a wire rack for a minute so the crust stays crisp.
  4. 4
    Make the Smoky Mountain BBQ sauce. In a bowl whisk together mayonnaise, BBQ sauce, honey, smoked paprika, garlic powder, and apple cider vinegar until smooth and creamy. Taste and adjust with a pinch of salt if needed. The sauce should be smoky, slightly sweet, and tangy.
  5. 5
    Toast the buns. Spread a thin layer of butter on the cut sides of the brioche buns and toast them in a skillet until lightly golden and fragrant.
  6. 6
    Assemble the sandwich from bottom to top: bottom bun, generous spoon of Smoky Mountain BBQ sauce, crispy fried chicken fillet, dill pickle slices, crispy fried onions, another drizzle of the smoky sauce, then the top bun. Serve immediately while the chicken is hot and crunchy.