KFC Cheetos Chicken Sandwich (Copycat)

8.3community · 0 votes8.3BM score

8.3

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About

A crazy fast-food mashup that KFC released for a limited time in 2019 — crispy fried chicken, crunchy Cheetos, mayo, and a bright orange Cheetos cheese sauce inside a toasted bun. It scored 8.3 out of 10 here after cooking it exactly as written. The full method runs to 6 steps below. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.

Ingredients

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chicken

Chicken breast2 boneless chicken breast fillets
Buttermilk1 cup (240ml) buttermilk
Hot sauce1 tsp hot sauce
All-purpose flour1 cup (120g) all-purpose flour
Cornstarch2 tbsp cornstarch
Paprika1 tsp paprika
Garlic powder1 tsp garlic powder
Onion powder1 tsp onion powder
Salt1 tsp salt
Black pepper1/2 tsp black pepper
Vegetable oilvegetable oil, for frying

cheetos sauce

Butter1 tbsp (14g) butter
Milk1/2 cup (120ml) whole milk
Cheetos1/2 cup (50g) crushed Cheetos
Garlic powder1/4 tsp garlic powder
Paprika1/4 tsp paprika
Saltpinch salt

assembly

Brioche bun2 brioche burger buns, lightly toasted
Mayonnaise2 tbsp (30ml) mayonnaise
Cheetos1 cup (30g) crunchy Cheetos

Recipe

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
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
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
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
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
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.